Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Chelsea's Pasta Sauce

This simple tomato sauce came together one night when I needed something quick to make for my daughter, Chelsea. There was never really a written recipe and the ingredients were added by eye, but it became one of her favorite dishes. It’s an easy, flexible sauce made with canned tomatoes, garlic, Burgundy wine and Italian seasonings, and is especially good served with Chelsea’s favorite—bow-tie pasta.


Servings: About 4
Prep Time: About 5 minutes
Cook Time: 20–30 minutes

Ingredients:

  • 1 (14-ounce) can chopped tomatoes with their juices
  • ¼ cup olive oil
  • 3–4 garlic cloves, thinly sliced
  • ½ cup Burgundy wine
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon dried Italian seasoning
  • Bow-tie pasta (farfalle), for serving

Instructions:

  1. Drizzle the olive oil into a saucepan and heat over medium heat.
  2. Add the sliced garlic and cook gently for about 1 minute, being careful not to let it brown or burn.
  3. Add the tomatoes and their juices.
  4. Stir in the Burgundy wine, sugar, salt and Italian seasoning.
  5. Bring to a gentle simmer and cook for 20–30 minutes, stirring occasionally, until the flavors have blended and the sauce has reduced slightly.
  6. Taste and adjust the seasoning if necessary.
  7. Toss with freshly cooked bow-tie pasta and serve.

Tip: This is meant to be a flexible pantry sauce. Chopped tomatoes seasoned with Italian herbs work especially well, but regular diced tomatoes are fine. A 14-ounce can of stewed tomatoes can also be substituted when that's what you have on hand.

Source: Family Recipe — created for Chelsea