Whenever I’m at the store and see Tuttorosso tomatoes, or Tuttorosso products in general go on sale, I go nuts.
They’re seriously my favorite brand of tomatoes ever.
Whether it’s their peeled plum vine-ripened tomatoes, Tuttorosso crushed tomatoes, Tuttorosso tomato paste, or a can of Tuttorosso tomato sauce, you can’t go wrong with the robust Italian-style flavor of the sauces that the Tuttorosso brand puts out.
They’re seriously comparable to fresh tomatoes with all of their wholesome flavors.
Now, there are many great recipes to make the perfect meal with all of their tomatoes, but today, I’m going to teach you how to make my favorite pasta sauce.
No, it’s not a pomodoro sauce with its classic bright red color, or a savory red sauce, like a marinara sauce or something else along those lines.
This one is a classic cream sauce, complete with a rich tomato flavor, ground Italian sausage and white wine.
Like a vodka sauce, only better.
And I’ll have to be honest:
I didn’t create this recipe, this isn’t my own sauce.
My mother’s best friend did, and it’s the most delicious sauce I’ve ever eaten. So every time you make this sauce, I want you to think of Laurie, and the labor of love that she put into perfecting this dish for everyone.
In her words, it’s the only time she uses tomato sauce from a can of Italian-inspired products instead of her own!
And it’s seriously one of the most delicious recipes that I’ve ever made, it’s truly next level.
This is the perfect meal for both a busy weeknight, and a weekend get together where you just want to impress your friends.
Here’s What You Need:
Ground sausage: Out of its casing, browned in the bottom of the pan. I like mine crispy.
Extra virgin olive oil: Whatever olive oil is your favorite, use that.
White wine: This can be any white wine that you like. Personally, I love going to Trader Joes and getting whatever they have on sale that week.
Garlic cloves: Minced to perfection, no garlic powder needed.
Minced onion: About a tablespoon of minced onion should do the trick. No need to use onion powder along with this.
Tuttorosso tomato sauce: One tiny 6oz can of tomato sauce will do the trick. If you don’t have any, you can always puree tomatoes that you already have.
Tuttorosso diced tomatoes: A 14oz can is what you’re going to want to use here.
Heavy cream: This really is going to give your sauce the thickness it deserves.
Grated Romano cheese: The key to any great sauce, really.
How Do I Make This?
Saute the garlic and onion in olive oil until the onion is tender. Squeeze sausage out of its casing, and break up until small. Keep cooking until it’s fully cooked to your liking.
After the sausage is done cooking, add about a cup of white wine, and let it cook off for about 5 minutes. Add the diced and canned tomatoes and let simmer for a few minutes. Add the heavy cream to taste, and let simmer for about ten minutes, stirring occasionally. Add salt, pepper, and fresh basil to taste.
Pour directly over pasta and serve with some grated cheese on top.
FAQs:
Q: What else could I use other than sausage?
A: Try using ground beef with this. I bet it’ll be delicious.
Q: I don’t have a can of tomato sauce. What else can I use?
A: The few times I ran into this conundrum, I made tomato puree with whole tomatoes, or made my own tomato sauce with a mixture of tomato paste and water. It came out just as good, the natural flavors are still ever so present.
Q: My sauce is too loose. How do I thicken it up more?
A: More heavy cream! Add more right into the pot, and let it simmer for a bit longer until it reaches your desired thickness. It’ll make for the perfect dish!
Q: What kind of pasta should I serve this over?
A: I love rigatoni, but you can use anything. Penne could be a good option as well. If you’re trying to be a little healthier, red lentil pasta, brown rice pasta, chickpea pasta, or spaghetti squash are all great low carb options.
The Perfect Creamy Tuttorosso Tomato Sauce Recipe:
Ingredients
- 1 lb penne or any pasta
- 1 package of sweet Italian sausages
- 2 tbsp olive oil
- 1 cup white wine
- 1 clove fresh garlic, minced
- 2 tbsp diced onion
- 1 14 oz can of diced tomatoes
- 1 6-8oz can tomato sauce
- 1 cup heavy cream
- Salt, black pepper, red pepper flakes, basil to taste
- Grated cheese (optional)
Instructions
- Cook the pasta according to the package instructions until it is al dente.
- In a large skillet, saute the garlic and onion in olive oil over medium heat until the onion is tender.
- Squeeze the sausage out of its casing, and break it up until it is small. Add it to the skillet, and cook it until it is fully cooked to your liking.
- When the sausage is done cooking, add about a cup of white wine, and let it cook off for about 5 minutes on medium heat.
- Add the diced tomatoes and tomato sauce to the skillet, and let it simmer on low for a few minutes.
- Add the heavy cream to taste, and let it simmer for about ten minutes, stirring occasionally with a wooden spoon.
- Add salt, black pepper, and fresh sweet basil to taste.
- Pour the sauce directly over the cooked pasta, and serve with some grated parmesan cheese on top (optional). Enjoy!
