WHAT IS A CREAMY TOMATO SAUCE?
It is a beautiful marriage of tart and luscious flavors. Tomatoes are somewhat acidic. Combine that with our 3 year barrel aged blend of Balsamic vinegar from Modena, Italy and you’ve got a lot of tartness going on. The addition of some dairy fat gives your sauce a beautiful foundation upon which to build your flavors upon. Some recipes will load up with heavy cream. This dish tries not to overwhelm the other ingredients being used.
SUGGESTIONS WHEN MAKING A CREAMY TOMATO SAUCE
- One Pot Pasta Dish
Penne Rigate is the pasta of choice for this dish because of it’s thin ridges which are ideal for holding a lot of sauce. In this one pot dish penne rigate is combined with a tomato-based cheese sauce, chicken, and semi dry tomatoes for some extra bright flavor. This is an excellent dish to assemble and refrigerate, ready to bake later. While our recipe calls for marinated chicken breasts, roasted to order, it would equally as good–and twice as easy–to use left over roast chicken as well.
- Two Cheeses, One Great Flavor
We use both Pecorino Romano and fresh mozzarella for this dish, but burrata would be excellent as well. You can experiment with your favorite Italian cheese (choose ones that melt well!) too. If you want something with a bit of tang, sheep or goat’s milk cheeses will do the trick. Or just stick with the classic cow’s milk that everyone knows.
WHAT PAIRS WELL WITH A CREAMY TOMATO SAUCE?
Well you’ve got the fat, the acid, and the sugar in the tomatoes to boot. And chicken gives you your dash of Umami, which you can also get from pork, or beef. Drink wise you’re pairing more to the spices then anything else. Depending on how much garlic and black pepper you use, this dish can be anywhere from mild to fiery! Tired of penne, try a different cut like farfalle instead. (written by Chef Stef)