foodsofjane
  • Home
  • Recipes
  • CLE
  • Contact
  • Home
  • Recipes
  • CLE
  • Contact
Search

Creamy Burst Cherry TOmato Sauce

8/17/2017

32 Comments

 
Little Italy, one of my favorite neighborhoods in Cleveland is on the east side of town and it's home to one of my favorite dishes of all time. Since I live on the west side of town, it's kind of a treck - but always worth it for Mia Bella's cheese tortellini. Cheese stuffed pasta is a no-brainer but the sauce that it's served in is this amazingly rich blush pasta sauce - and it may or may not come with enough of it to save some and put over more pasta right when you get home. :)

I've made several versions of this sauce over the years! It's great with Calabrian chilis mixed in for some heat, and also really good with the addition of pancetta and peas (which is how it's served at Mia Bella!)

Lots of questions about if this recipe can be made without the white wine or not - it can! I suggest subbing in chicken or vegetable broth in place of the wine. (The addition of liquid at this part of the recipe helps the garlic to not burn in the oil so it's pretty crucial to keep a liquid in the recipe at this step!)
Mia Bella Foods of Jane

What You Need

  • 3 tablespoons olive oil
  • 2-3 thick slices of butter
  • 4 large garlic cloves, minced or grated
  • 2 cups of cherry tomatoes 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup white wine (I used chardonnay)
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Pasta - whatever kind you want
Optional:
  • 1 tbsp crushed calabrian chilis or red pepper flakes to make it spicy!
  • Parmesan cheese or burrata for topping
  • Fresh basil leaves for topping

What To Do

  1. Warm the olive oil and butter in a large skillet on low-medium heat and add the tomatoes and garlic to it. Cook for 3-4 minutes until the garlic is fragrant.
  2. Add in the wine and optional spicy ingredient options, give it a good stir, turn the heat to medium and cover with a lid for 8-10 minutes.
  3. The cherry tomatoes should be wilted and very soft! Pop them with a fork (carefully - they will squirt!) 
  4. Add the heavy cream and stir. The color of the sauce will turn pretty orange here! Give it a few minutes to thicken up. Once it's thick enough to coat the back of a spoon, it's done. (If you don't like the texture of tomato, you could always run the sauce through a food blender, or use an immersion blender to make it more smooth.)
  5. Add the pasta to the sauce and top with basil and parmesan before serving!
32 Comments

    Connect

    CONTACT FORM
    If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.

    Calendar

    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    September 2021
    July 2021
    June 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    December 2016
    November 2016
    June 2016
    April 2016
    January 2016
    June 2015
    April 2015
    March 2015
    February 2015
    January 2015

    RSS Feed

FOODS OF JANE

mostly noodles
foodsofjane, llc  |  © Copyright 2021 |  Contact@FoodsOfJane.com

  • Home
  • Recipes
  • CLE
  • Contact