“Blue prize winning recipe,” that is if you consider my mom’s culinary critiques to serve as contests. She raves over this recipe and has threatened me within an inch of my life to give it to her, reminding me that I know the real secret to her famous tea cake cookies. While you won’t ever get that secret out of my lips, I’ll happily share the one for this pasta sauce. (Yes, I’m pretty sure that until that last sentence, my mom was shivering with fear that I was about to disclose the one recipe of hers that I’m forbidden ever to share.)
Back to this creamy tomato sauce, the one that just sort of happened one night when I was feeling a little creative and lusting for a tomato pasta sauce that was creamy, one that I could later adapt into something for that lobster ravioli that I had been musing on for several months. And well, sometimes, the first time is the charm. As it was with this. I make it the same way every time, and served atop some homemade pasta it is simply irresistible. While it may not photograph particularly well, correction, while I may not photograph it very well, this pasta has me screaming, “Mmm, mmm, get in my belly!”
Creamy Tomato Sauce Recipe Makes about 4 servings.
2 tablespoons extra virgin olive oil
1/2 shallot, chopped
3 cloves garlic, chopped
3 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
2 cups baby bella mushrooms, sliced
cracked black pepper
1 15 ounce can tomato sauce
1/2 cup heavy whipping cream
freshly grated parmigiano-reggiano
- Put olive oil and shallots in pan over medium low heat.
- When shallots begin to soften, add garlic, bay leaves, basil, oregano, thyme, salt, and black pepper. Stir together.
- Add mushrooms.
- Once mushrooms begin to soften, add tomato sauce. Stir together and allow to simmer.
- After allowing to simmer for a few minutes, taste and add more herbs if necessary.
- Stir in heavy whipping cream.
- Once the sauce is hot (it will cool from adding cold heavy whipping cream), serve over pasta of choice.
- Garnish with parmigiano-reggiano on top.