First courses
Cream sauce with tomatoes
The creamy pasta recipe - and the one rule that prevents the sauce from curdling: lower the heat before the cream goes in.
Method
- Finely dice the shallot and sweat it in the olive oil until translucent.
- Add the tomato sauce and simmer for 5 minutes.
- Reduce the heat, and only then stir in the cream — never into the rapidly boiling sauce. Just warm it gently, don't boil it any more.
- Drain the pasta one minute before the end of the cooking time, add it to the sauce and toss for a minute with a splash of cooking water. Basil and Parmesan at the end.
Minnelea products for this recipe
The preserves used in this recipe.
Why tomato-cream sauces curdle: the acidity of the tomato coagulates the milk protein, and heat accelerates it. Three countermeasures: cream with at least 30% fat, lower the temperature before stirring it in, and a well-reduced tomato base instead of raw Passata. If you want creaminess without cream: emulsify cooking water and Parmigiano, stir two spoonfuls of ricotta into the hot sauce, or place half a burrata on the finished pasta.