Equipment
Ingredients
Aromatics and Fat
- 30 ml extra virgin olive oil
- 15 g unsalted butter
- 4 garlic, minced
- 1 g crushed red pepper flakes
Tomato Base
- 800 g tinned whole peeled plum tomatoes, crushed by hand
- 5 g kosher salt
- 2 g black pepper, freshly ground
Finishing
- 120 ml heavy cream, room temperature
- 15 g fresh basil, torn roughly into bite-sized pieces
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 239 kcal
- Protein
- 3 g
- Carbohydrates
- 10 g
- Fat
- 22 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 504 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 42 mg
- Potassium
- 59 mg
- Calcium
- 36 mg
- Iron
- 0.6 mg
- Magnesium
- 6 mg
- Phosphorus
- 26 mg
- Zinc
- 0.1 mg
- Vitamin A
- 159 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 23 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a large saucepan over medium-low heat. Add the extra virgin olive oil and unsalted butter, allowing the butter to melt completely.
Add the minced garlic and crushed red pepper flakes to the pan. Cook gently, stirring frequently, until the garlic is highly aromatic and softened, ensuring it does not take on any brown color.
Carefully pour the hand-crushed tomatoes and their juices into the pan. Stir to combine with the aromatics, then bring the mixture to a gentle simmer around 90C/195F. Season with kosher salt and freshly ground black pepper.
Reduce the heat to low. Allow the sauce to simmer uncovered, stirring occasionally, until it has thickened and the raw tomato flavor has mellowed into a deep, sweet profile.
Remove the saucepan from the heat completely. Slowly pour in the heavy cream while stirring continuously. Mix until the cream is fully incorporated and the sauce turns an even, vibrant orange-pink color.
Fold in the torn fresh basil leaves. Taste the sauce and adjust the salt and pepper if necessary. Serve immediately over freshly boiled pasta.
Chef's Notes
- Crushing whole tinned tomatoes by hand yields a far superior, rustic texture compared to pre-diced tomatoes, which are packed with calcium chloride to retain their firm shape and resist breaking down into a smooth sauce.
- Tearing fresh basil rather than chopping it with a knife prevents bruising the delicate leaves and helps preserve its volatile, aromatic oils.
- Always reserve about 60ml of starchy pasta cooking water before draining your noodles. Tossing the pasta in the sauce along with a splash of this water creates a glossy emulsion that helps the sauce cling perfectly to every noodle.
- If you prefer a completely smooth and velvety texture without tomato chunks, puree the sauce with an immersion blender just before adding the heavy cream.
Storage
Refrigerator: 4 days — Store in an airtight container. Reheat gently over low heat to prevent the cream from separating.
Freezer: 2 months — Freezing may cause the cream to separate slightly upon thawing. Stir well during reheating to re-emulsify.
Reheating: Reheat slowly in a saucepan over medium-low heat, stirring frequently.
Troubleshooting
Sauce tastes excessively acidic or sharp
Cause: Tomatoes used were highly acidic or the sauce was not simmered long enough to naturally sweeten
Fix: Stir in 2 to 4 grams of granulated sugar or a pinch of baking soda to neutralize the acidity
Prevention: Use high-quality whole peeled plum tomatoes and ensure the full 20-minute simmering time is observed
Cream curdles or splits when added to the sauce
Cause: Cream was added while the sauce was actively boiling, or cold cream shocked the hot liquid
Fix: Vigorously whisk the sauce or use an immersion blender to temporarily re-emulsify the mixture
Prevention: Remove the sauce from the heat entirely before adding cream, and ensure cream is at room temperature
Cultural Context
Tomato-based sauces enriched with dairy, often referred to as salsa rosa or pink sauce in modern contexts, represent a beautiful intersection of Italian regional cooking. While southern Italy gave birth to bright, olive-oil-heavy marinara sauces, northern and central Italy historically favored richer dairy products like butter and heavy cream. Blending the two approaches softens the sharp, robust acidity of the tomatoes with a luxurious dairy finish, creating a comforting, universally beloved pasta coating.
