Updated: November 5, 2010 9:00PM
MAKES 2-1/4 CUPS
2 cups canned Italian plum tomatoes with their juice
3 tablespoons butter
1/4 cup whipping cream
Salt to taste
1/2 cup freshly grated Parmigiano-Reggiano
Freshly chopped oregano (optional, to taste)
Freshly chopped basil (optional, to taste)
Reserving tomato juices from can, place whole tomatoes in a food mill and remove seeds.
In a large skillet over medium heat, melt butter. When butter begins to foam, add reserved tomatoes, juices and cream; season with salt to taste. Bring sauce to a gentle boil, reduce heat to low and simmer, uncovered, stirring occasionally for 5 minutes or until sauce has thickened.
Pour over your favorite cooked pasta, sprinkle with grated Parmesan cheese and top with chopped fresh basil and oregano, if using.
Ann Carletti, Chicago
Nutrition facts per 1/4 cup (pasta not included): 96 calories, 8 g fat, 5 g saturated fat, 24 mg cholesterol, 2 g carbohydrates, 3 g protein, 333 mg sodium, 0 g fiber