5 Ingredients or Fewer

Tomato Sauce with Anchovies and Cream

May  5, 2019
0 Ratings
Photo by Agi Behan
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 4
Author Notes

I adapted Marcella Hazan's Tomato Sauce with Onion & Butter by omitting the onion and infusing the tomato sauce with anchovies instead. I love using anchovies to add depth and flavor to dishes, especially sauces.
I also replaced the butter with cream, reducing it so it becomes nice and thick.
This is a quick and easy recipe, I like the taste and texture.
Besides pasta, you could spoon this sauce over grilled eggplant for a gluten free alternative.
Agi Behan

What You'll Need
  • 2 cups canned tomatoes
  • 2 anchovies
  • 1/2 cup cream
  • parmigiano-reggiano
  • 1 tablespoon unsalted butter
  1. In a medium saucepan. heat butter, add the anchovies and saute, breaking them up with your spoon.
  2. Add the tomatoes and the juice, bring to a boil, then turn heat down very low and gently simmer uncovered about 45 mim.
  3. While tomatoes are simmering, bring the cream to a gentle boil. Turn heat down and simmer about 20 min. until reduced and thickened. Keep your eye on it as cream can quickly boil over.
  4. Add the cream to the tomato sauce, taste for seasoning. Serve with freshly grated parmigiano-reggiano

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