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This is a rich, rich sauce that, used sparingly, is perfect for spiral or shell-shaped pastas. Or spoon it as a basting sauce over baked chicken or even roast pork during the last minutes of cooking. Use the lowest possible heat and have all the ingredients at hand as this cooks quickly. Make this in the 4.5 Qt. Round Oven. It may seem too large a pan for the sauce but there’s a reason: A good Italian cook “marries” the sauce and the pasta by tossing the drained pasta that’s been cooked al dente into the pot of sauce (usually keeping a cup or two of the pasta-cooking water to dilute a too thick sauce). You cook the two together for about a minute. It’s a flavorful idea!
In Italy pasta is not over-sauced and portions - the pasta course - are small. Use the best possible dried imported pasta, preferably brands made using bronze dies which add texture and help sauces adhere. And they taste great!
For 1 pound of pasta:
1/2 lb. (2 sticks) unsalted butter
1/4 cup tomato paste
1/2 cup heavy cream
1 tsp. finely minced fresh sage or 1/2 tsp. crumbled dried sage
1 1/2 tsp. Hungarian sweet paprika
Salt to taste
2 to 4 cloves of garlic, finely minced or pureed through a fine grater
3/4 cup freshly grated imported Parmesan cheese (or to taste)
Over low heat melt the butter and immediately whisk in the tomato paste and cream. Add the sage, a pinch of salt (cheese will be salty), and garlic. Simmer, whisking constantly, about 2 to 3 minutes. Whisk in the cheese. Add the barely cooked drained pasta and toss well. Cooking the two together for a minute or two will finish cooking the pasta and make a richer tasting dish. This serves 6 as a first course, 8 to 10 as a side dish.
Pass additional cheese and a peppermill at the table.
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