Tomato sauce with heavy cream from Essentials of Classic Italian Cooking (page 155) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green tortellini with meat and ricotta stuffing; Tortelli stuffed with parsley and ricotta; Tortelloni stuffed with Swiss chard, prosciutto, and ricotta; Spinach and ricotta gnocchi

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pamacea on December 23, 2025

    To die for! Agreed that half-and-half would be just as good as full cream with fewer calories, but don't you dare use milk :-) Make sure to the veg as long as suggested. I added white wine at this point as well. Hard to believe such modest ingredients create such a magnificent dish! Serve HOT.

  • westminstr on January 10, 2014

    This was a nice sauce. It would have been better zapped with an immersion blender for a completely smooth texture (I intended to do this but forgot). I reduced the butter slightly but used the full amount of cream.

  • Delys77 on November 13, 2013

    This was delicious and so simple. It does have a fair amount of fat in it, from the 1/3 cup of butter and the 1/2 cup of cream. I think you could go a touch lighter on the cream though and it would still be very good. Plus there is no meat in the sauce so the calories ares till pretty light. I went with about 21 oz of pasta (papardelle) and it was just about right for 5 good sized servings

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