Chef Piero's
Creamy Tomato Basil Sauce
for Spaggetti/Rigitoni
2 1/2 oz. butter
3 T. olive oil
5 cloves garlic, minced
1/2 medium onion, small dice
4 0z. dry white wine
5 cups diced tomatoes, fresh or canned
1 1/2 oz. tomato paste
3/4 cup half and half
1/2 cup fresh basil leaves, chopped or chiffonade
Salt and Pepper to taste
Directions
Melt butter and olive oil in large sauce pan over medium heat and sauté garlic and onion until onion is translucent and garlic just begins to color.
Deglaze with white wine and reduce by half. Stir in tomato paste, tomatoes, chicken stock. Simmer 30 minutes.
Add half and half and simmer additional 15 minutes or until saue is thickened.
Season with salt and pepper.
Stir in basil just before serving.
Serving Suggestions:
Spaghetti topped with grilled shrimp - long cuts
Rigatoni with grilled chicken - short cut
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