Fettucini with Creamy Marinara

This is not what I originally had in mind.  It all started with my pursuit for a perfect, go-to marinara sauce.  I’ve been going round with this for several turns now and have exercised restraint with every trail… ‘no Lindsey – put the red pepper flakes down – one quarter tsp is enough!’  ‘For goodness sakes Lindsey, step away from the red bell pepper… it has no place in this journey.’  But as the curtain closed on each delicious dinner of pasta and my dress-rehearsal-marinara, there was a nagging devil on my shoulder that I just could not shake.  ‘Pst – hey foodie-girl – this sauce needs cream.  Do it!’  So on this particular evening I threw up my hands and gave in, bathing my fraught over marinara sauce in cream and, in turn, arriving at the unctuous destination I had so desperately been seeking.  Rich and silky, this sauce coated the noodles with tomato-ee goodness, brightened intermittently by flecks of fresh basil.  I realized then that the go-to marinara would have to wait for another time.  This creamy tomato sauce was what I had been looking for, what would provide me with a roadmap for greater destinations, just waiting to compliment spicy Italian sausage, clams or chicken.  Let the journey begin!  I’m sure we’ll find the go-to mariana hitchhiking along the way…

The line-up for this heart-warming sauce consists of the following: one third cup diced carrots, three quarters cup diced onions, one tbs minced garlic, one quarter cup olive oil, one 28oz can crushed tomatoes, one tbs tomato paste, one half tsp dried oregano, one quarter tsp crushed red pepper, three quarters cup cream, 3/4 tsp salt, one third cup fresh chopped basil (plus additional for garnish) and one half cup freshly grated parmesan cheese (plus additional for garnish).  Oh – don’t forget the pasta!  This will make enough sauce for 4-6 servings or one pound.

Begin by warming a saute pan over medium heat for one minute.  Add the olive oil and allow to heat for an additional minute.  Add the carrots and onions and saute for five minutes, until translucent.

Next, add the garlic, oregano, red pepper flakes and tomato paste.  Mix and saute until fragrant, about one minute.

Now for the tomatoes!  I really like the San Marzano brand and the crushed tomatoes offer the perfect texture for this recipe.

Blend the tomatoes with the onion, carrots, etc, and add one half tsp of the kosher salt.  Now we reduce, reduce, reduce.  Increase the heat and bring the sauce to a boil.  Once bubbling, turn the heat to low and allow the sauce to simmer for 10-15 minutes.  This will give it time to reduce and for the flavors to concentrate.  Be sure to taste as you go to ensure your sauce is balanced and to your liking.  Maybe you want to add more red pepper to increase the kick.  Or perhaps you need a tad more salt.  You be the judge, but just make sure you don’t leave the tasting to the last minute.  Then it may be too late to go back.

Once the sauce has reduced add it to a blender and puree until smooth.  Return to the pot and turn the heat to medium-low.

Ah, the unctuous element!  Mix the cream into the sauce slowly, allowing it to bind and meld into the tomatoes.  At this point, add your pasta to the water and cook until al dente (tender with a slight bite).  While the pasta cooks the sauce will continue to simmer and reduce, becoming richer by the minute.  Make sure to keep the heat low and to stir frequently.

Just before adding the pasta toss in the basil…

…and the parmesan.  Toss the pasta with the sauce for one minute, giving the warm noodles the opportunity to absorb the sauce.

Serve with a final sprinkling of basil and parmesan.  I have no doubt that this dinner will bring you comfort and happiness.  And don’t worry… I’ve not given up on my basic marinara.  It just isn’t meant to be quite yet.  But sometimes it’s about the journey, not the destination.  And thankfully I’m having a fantastic trip!

Continue reading for the ingredient list and step-by-step directions!

Makes Enough Sauce for Four-Six Servings of Pasta

• one third cup diced carrots
• three quarters cup diced onions
• one tbs minced garlic
• one quarter cup olive oil
• one 28oz can crushed tomatoes
• one tbs tomato paste
• one half tsp dried oregano
• one quarter tsp crushed red pepper
• three quarters cup cream
• 3/4 tsp salt
• one third cup fresh chopped basil (plus additional for garnish)
• one half cup freshly grated parmesan cheese (plus additional for garnish)
• one pound fettucini (or preferred pasta)