Pasta with creamy tomato sauce from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

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Notes about this recipe

  • Acarroll on December 24, 2023

    Omitted the cream because we served this with a rich mushroom/cheese/truffle ravioli. The flavors in the sauce itself were divine.

  • ashallen on November 07, 2019

    We love, love, love this pasta sauce, though it's creamy rich so we consider it a special treat. Flavors are absolutely delicious and multilayered. I usually add the wine and uncooked tomatoes at the end of the cooking process to taste since the acidity of the sauce varies with the ingredients available. Basil pesto has worked in place of fresh basil in a pinch, but fresh basil is really best. Doubling the recipe works fine. Freezes well. [Cross-post for Annual Edition/ Magazine/ Science of Good Cooking.]

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