Pasta Al Pomodoro (tia's Take On Basta Pasta's Recipe)

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• olive oil, for cooking
• 2 medium onions, chopped
• 4 teaspoons minced garlic
• 1 (28 ounce) can cento italian tomatoes
• 4 (15 ounce) cans hunts diced tomatoes with basil oregano and garlic
• 1 cup red wine, good quality (i use a cabernet sauvignon)
• 1 1/2 cups low sodium chicken broth
• 12 basil leaves, washed and chopped or 1 1/2 teaspoons dried basil
• 3 pinches red pepper flakes
• 1 tablespoon vodka (optional)
• 1 tablespoon sugar (optional, we like our sauce on the sweeter side)
• 3 teaspoons pesto sauce (see note below)
• 1 1/2 teaspoons italian seasoning
• 1 pinch sea salt or 1 pinch kosher salt
• 8 tablespoons chilled unsalted butter
• 1/4 cup whipping cream
• 1/4-1/2 cup parmesan cheese, freshly grated

Recipe

• 1 in a large skillet over medium-high heat, add oil, onion, garlic, red pepper flakes and saute being careful not to let the garlic brown.
• 2 add tomatoes, wine, chicken broth, basil, sugar, pesto, vodka if using. bring to a slight boil then turn down heat to medium-low and simmer.
• 3 the longer you simmer this sauce the better it is! reduce sauce by 1/4 simmering several hours, then turn to low.
• 4 add the chilled butter (butter will thicken sauce slightly) and stir through.
• 5 cook your choice of pasta al dente. while cooking pasta add the whipping cream and parmesean cheese and heat through.
• 6 add drained cooked pasta to pan and mix throughly and heat through.
• 7 serve with parmesean cheese grated on top. a loaf of rustic bread and salad goes great!
• 8 note: (i freeze my pesto in ice cube trays and use 1 to 2 cubes).