Penne Alla Cardinale
This pasta was first introduced by my Grandma to us when we were little kids. Artfully dubbed “orange sauce pasta” by us—it became the special requested birthday meal for all the kids for years to come. And for good reason- this pasta stands leagues apart from a typical vodka cream sauce, due to the addition of a roux and the use of fresh tomatoes.
Recipe
Ingredients:
5 medium-large ripe tomatoes (or 3 Cups tomato puree, if you don’t want to make your own)
4½ Tbsp Salted Butter
3 large cloves garlic, minced
3/4 tsp salt, plus more to taste
1/2 tsp dried basil
1½ Cups heavy cream
1½ Tbsp flour
2½ Tbsp tomato paste
1 lb Penne or other tubular noodles
Core the tomatoes and slice an X into the skin on the bottom of each one
Blanch the tomatoes in boiling water until the skins split and start to pull back- remove to an ice bath for a minute or two and then peel them
Puree the tomatoes in a blender or food processer, a few at a time. You’ll need about 3 cups of puree for the recipe—any leftovers can be frozen and used for another sauce!
Melt 2 Tbsp of the butter in a larger saucepot or dutch oven and sauté the garlic until golden. Add the 3 Cups of tomato puree, the salt and the dried basil. Simmer gently until the puree has reduced by at least 1/3
in another smaller saucepan, melt 1½ Tbsps butter, whisk in the flour and cook over low heat until golden, stirring constantly (this could take 5-10 min, depending on your range but don’t increase the heat too much or it will burn, be patient!)
Heat the cream in the microwave until it is hot to the touch but not boiling, then add it to the roux while whisking. continue whisking until it is thickened, then stir in the tomato paste and remaining butter until incorporated
Pour the cream sauce into the larger pot with the tomato sauce and stir to combine. Cook these together for awhile longer on low until the sauce has reduced and thickened slightly
Meanwhile, boil water for the pasta and cook until al dente. Reserve about 1/3 cup pasta water
Add drained hot pasta to the saucepot or dutch oven and stir to combine. Add a little pasta water to help incorporate the sauce into the noodles and mix over low heat for a minute or two until desired consistency is reached.
Serve in shallow bowls and top with shaved parmesan
