If you haven’t noticed, I’m a huge pasta lover. I’m pretty sure there is no Italian in my lineage but as much as I eat pasta and pizza, you’d think I was pure Italian. I’ve wanted to go to my local Italian restaurant for days, and no one wanted to come with me. So, I took matters into my own hands and decided to try my hand at making a Garlic Tomato Cream Sauce from scratch to have with tortellini and spinach. I was shocked at how easily this sauce came together. It was ready in less than 15 minutes and added a creamy, decadent flavor to my prepackaged tortellini. Maybe I’ll try making those from scratch next. What’s your favorite Italian recipe?
Did you know that more than 3 million pounds of tomatoes are produced annually in Arkansas?
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, minced
- 1 pint heavy whipping cream
- 2-3 tablespoons tomato paste
- Salt & fresh ground pepper
- 8 ounces fresh spinach
- 1 large package cheese tortellini from the refrigerator section of the grocery store, cooked and drained
- In a small saucepan, heat the butter over medium heat. When the fat begins to shimmer, add the garlic and begin gently cooking. Stir to cook evenly and prevent burning.
- When the garlic is softened and fragrant, add the cream and turn up the heat to medium-high. Bring to a boil, being careful not to boil over.
- Stir and turn down the heat to a vigorous simmer. After a few minutes (4-5) the cream should start to thicken. To tell, dip a spoon into the sauce, and look at the bottom of the spoon. You should be able run your finger through the cream and have it leave a trail.
- Add half the tomato paste, and stir with a whisk to completely incorporate the paste into the cream. Taste to see how much more you need. Add the last half in increments, so you get the balance of flavor you want. Add salt and pepper to taste.
- Pour over tortellini, or other noodle, and add fresh spinach. Gently stir until spinach is wilted. Serve immediately.