Pasta Sauce Recipe

Since speed is important to having great home cooked meals each night, we take some short cuts with our pasta sauce. We don't peal or seed the tomatoes which is time consuming and unnecessary.  Roma tomatoes have more flesh as opposed to water and so they are a good choice for sauce.  Other tomatoes tend to cook down to mostly water. 

Ingredients

Directions

Make sure water is boiling first for the pasta. 

Place tomatoes and garilic into a food processor, and puree.  Pour into a frying pan, and add salt basil and olive oil, and cook at high heat to reduce the water in the sauce by a quarter.  The color of the sauce will turn from pink to a deep red.  After the sauce has been reduced in water add the red wine.  The only reason we wait on the red wine is so that there is enough room in the pan, and so it doesn't boil over.  Further reduce the sauce. 

When the pasta water is boiling and the pasta ready to cook, after about 20 minutes turn off the heat and optionally add cream and red pepper flakes.  The cream thickens the sauce, and makes it stick nicely to the noodles.  

Serve on pasta with grated parmason or romano cheese.