My tomato sauce is not a sauce - it's a tomato cream
When I first came to Italy almost 50 years ago - it was my honeymoon - we stayed in a small guesthouse. Italian cuisine was foreign to me, because the "Pastaschuta" of my mother had in no way something to do with what we were served in Cesenatico.
And then there was something wonderful:
Spaghetti covered with a tomato cream. Not liquid soßig, but aromatic creamy.
I asked with hands and feet how this cream is prepared and - it was so easy:
Heat some oil in a pot
Tomato paste to it
a good pinch of sugar
some paprika powder and salt
Finally, it is tasted with lemon juice
No water! Do not infuse! Just mix and let it get hot, it's all fix.
The cooked pasta is turned into this tomato paste until each noodle has a coat of this cream.
How is it eaten?
If the purse is short, just with some grated cheese.
These creamy noodles are also a wonderful "base" for casseroles or for baking.
For example, Grill thin turkey escalopes quickly, put them on top of the pasta, gratin the cheese and bake in the tube.
Slice zucchini, grate, fry, put on the pasta and on top of it a coarse tomato vegetables. Cheese, gratinated.
As a layer casserole: These noodles, on it vegetables, cheese, pasta, vegetables, cheese. Ham in between, if you like.
I can really recommend: try it out!
