Tomato Cream Sauce (for Ricotta gnocchi)
by Mary Rogers

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Source: Cook's Illustrated Sept/Oct 2007
Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 2


1 tablespoon(s) Extra virgin olive oil
1 medium garlic clove, minced or pressed through garlic press
1 can(s) (14 1/2 oz) can diced tomatoes, pureed in food processor until smooth
1/4 teaspoon(s) salt
1/8 teaspoon(s) sugar
2 tablespoon(s) chipped fresh basil leaves
2 tablespoon(s) heavy cream

 Heat oil in 12-inch non stick skillet over medium heat until shimmering.  Add garlic and cook until fragrant but not brown, about 20 seconds.  Stir in tomatoes, salt, and sugar, simmer until thickened slightly, 5-6 minutes.  Remove pan from heat and stir in basil and cream.  Cover to keep warm.