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Radiatori with Tomato-Cream Sauce and Fresh Basil

June 1, 2011 by Nicole 39 Comments

Radiatori with Tomato-Cream Sauce and Fresh Basil

After my recent post about the huge dietary changes I’ve made, I’m sure you’re rather surprised to see this big plate of pasta.  Yes, I ate some of it.  It was fantastic.

I guess this would be a perfect time to tell you a bit more about my approach to low carb eating.  Yes, I have almost completely cut grains out of my diet for now (and many other things as well).  I plan on eating this way for the rest of my life because I feel better than I ever have.  I haven’t eaten pasta for about three months and for the most part, I really haven’t missed it much.  And that’s because I’ve never had any intention of completely restricting myself from a food that I love so much.  I will sometimes eat pasta, but when I do, it will be with intention.  It will be made with wonderful, fresh ingredients and it will be shared with the ones I love.  Maybe I will only eat a few bites, which is what I did last night, maybe I will eat a bit more.  I just don’t know yet.  But one thing I do know is that it will never be a last-minute meal thrown together from a box, consumed in front of the television.  Never.

Just like pasta, I know that sometimes I will eat bread.  But it will be bread that’s worth eating.  Not some strange, spongy, grocery store loaf filled with preservatives.  Not even the oven-warmed (or sometimes microwaved), flavorless white stuff that comes to the restaurant table needing copious amounts of butter to give it flavor.  When I eat bread, it will be from a favorite bakery in San Francisco when the smell of fresh-baked loaves is too overwhelming to resist.  It might be wrapped around the best pulled-pork I’ve ever tasted from an amazing barbecue joint.  Or perhaps it will come from a friend’s oven – the first loaf of sourdough from a starter that I shared.  And maybe it will be from my own oven, made with care for those I love.  It will be an occasional treat and it will be wonderful.

As you might have guessed, the same applies to sweets.  I will someday add small amounts of honey, maple syrup, and other sugars (the less refined, the better) to my diet.  I have no intention of going completely without sweets for the rest of my life.  But I’m also aware of the damage that sugar has done to my body and now that I have abstained from it for so long, I can actually feel what it does to me when I do eat some.  So yes, occasionally I’ll eat a bite (or more) of some fantastic-looking dessert.  I’ll let myself enjoy it and hopefully I’ll stop before it makes me feel horrible.  But I’ve already lost the serious cravings for really sweet things and I love how it’s affected my taste buds.  Fruit and vegetables taste amazing now.  I look forward to a handful of fresh berries from the farmer’s market with the same anticipation I used to feel standing in line for Pistacchio Gelato at my favorite Gelateria in Catania.

So now that you know a bit more about how I’m eating, let’s talk about this pasta!  When the lovely Domenica Marchetti sent me a message on twitter a while back asking if I’d make and share a recipe from her upcoming pasta cookbook, I immediately said yes.  Although we haven’t actually met in person, Domenica is one of my favorite people to follow on twitter.  She’s so warm and welcoming, I feel like I’ve already sat in her kitchen and shared a meal.  You’ll feel the same after reading this book.  Everything about it is warm and welcoming – the recipes, the writing, the photography.  It’s beautiful.

The Glorious Pasta of Italy by Domenica Marchetti

When I first got the book, I took it over to my Aunt Kathy’s house.  I knew that if I made a big pasta dinner, my family would have to be involved.  I left the book with my cousin and aunt so they could choose a recipe, and when I got it back, my book looked like this.

My copy of The Glorious Pasta of Italy

Just like me, they couldn’t choose just one recipe.  Unfortunately, I lost track of time, and wasn’t able to pull together a big homemade pasta dinner for my family.  But it will definitely happen at some point in the future, and this book will definitely play a part.

Since I didn’t have time to make some pasta from scratch (there are several wonderful recipe for homemade pasta in the book), I chose to make Domenica’s simple Tomato-Cream Sauce to pair with some store-bought Radiatori.  This gave me an excuse to go to one of my favorite local specialty stores – Sam’s Italian Deli and Market – to buy canned San Marzano tomatoes for the sauce and to find the special pasta shape I was after.  Not only did Sam’s carry the dried Radiatori pasta, they also had a fresh version in their freezer.  I bought a bag of the fresh pasta, which contained two servings.  Perfect, since I wasn’t cooking for a crowd after all.

Now for the sauce.

It starts with a combination of extra-virgin olive oil and butter – my two favorite ingredients.

Olive Oil and Butter in a Dutch Oven

When the oil and butter are heated, add a mixture of chopped onion, carrots, and celery.

Onion, carrots, and celery cooking in butter and olive oil

While the vegetables are sauteeing, you’ll have time to process the canned tomatoes in a food mill.  If you don’t have a food mill, you really should get one.  It’s an inexpensive and wonderful tool!

San Marzano Tomatoes in a Food Mill

The tomatoes will pass through the mill, leaving behind the seeds, cores, and any skin that was left on the tomatoes.

Processing Tomatoes in a Food Mill

What you’ll end up with is a beautiful tomato puree.

Tomato Puree

After about 15 minutes, the vegetables should be nice and soft.  Even though I was busy with the tomatoes, I kept an eye on the vegetables, stirring them occasionally, and adjusting the heat to keep them from browning much.

Softened Vegetables

Next, add the tomato puree, salt, and pepper to the vegetables and bring it all up to a slow simmer.  At this point, you’ll partially cover the pot with a lid then let the sauce simmer for about 45 minutes.  Meanwhile, your house will smell amazing!

Tomato Puree is Added to the Vegetables

After 45 minutes, the sauce will have thickened and the vegetables will be very tender.  Take the pot off the heat and let it cool for a few minutes.  Next, you can puree it with an immersion blender or in batches with a regular blender.

Tomato Sauce after Simmering

The final step is to stir in some cream.  If you’d like to freeze part of the sauce, remove that portion to a freezer container before adding the cream.

Swirling in some cream

Once the cream is stirred in, taste the sauce, try not to swoon,  then add more salt and pepper if you’d like.

Tomato-Cream Sauce

While the ingredients are very simple, this sauce is amazing!  I couldn’t stop eating it by the spoonful.  And since I knew I wouldn’t be eating much pasta, I decided to try the sauce a different way.  My friend and I had just made Grilled Chicken Under a Brick and I couldn’t resist trying a piece of the rosemary-scented chicken smothered with the tomato-cream sauce.  It was so delicious!

Grilled Chicken Under a Brick with Tomato-Cream Sauce

The thing to keep in mind is that Italian pasta sauces can be used in so many ways.  If you can’t eat pasta, there’s no reason you shouldn’t make a big pot of delicious tomato sauce.  For dinner, simmer some big meatballs and vegetables in the sauce.  Pour it over sliced meatloaf, chicken, or Italian Sausage.  Toss it with zucchini ribbons or spaghetti squash.  The options are endless.  You can do the same thing with any sauce.  Be creative!

And if you are gluten-free but eating other grains, you can substitute your favorite gluten-free pasta in any of the recipes in the book.  There are so many recipes in here that can work for anyone.

Yesterday on twitter, my friend Tari and I were talking about tossing shaved asparagus with a rich cream sauce rather than eating asparagus on the side of Fettuccine Alfredo.  It sounded so good, I almost dropped what I was doing to go buy some asparagus.  Making dietary changes is hard, but rather than worrying about having to say no to your favorite foods, try saying yes to new variations of your favorites.

I am so happy that Domenica asked me to join her Pasta Party to celebrate today’s launch of her new book.  Making that sauce yesterday – the first pasta sauce I’ve made since going low carb – really made me think about how to combine my love of Italian cooking with my new way of eating.  I may not be eating pasta very often, but The Glorious Pasta of Italy will still inspire many terrific meals in my kitchen.

Domenica is hosting a pasta party on her blog today and several other fantastic bloggers have joined in and tried a recipe from the book.  Visit Domenica Cooks to see what the others have made.

You also might like to follow Domenica on Twitter or become a fan of Domenica Cooks on Facebook

Enjoy the recipes!

Radiatori with Tomato-Cream Sauce and Fresh Basil
from The Glorious Pasta of Italy by Domenica Marchetti
Serves 4.

1 lb (455 grams) dried radiatori
2 cups (480 ml) Tomato-Cream Sauce, heated to a simmer (recipe below)
5 to 10 fresh basil leaves, cut into narrow strips
1/2 cup (55 grams) freshly grated Parmigiano Reggiano Cheese, plus more for serving

Bring a large pot of water to a rolling boil and salt generously. Add the pasta, stir to separate, and cook according to the directions on the package, until al dente.  Drain the pasta in a colander set in the sink, reserving about 1 cup (240 ml) of the cooking water.

Return the pasta to the pot and spoon in about two-thirds of the sauce.  Gently toss until the pasta is evenly coated with the sauce.  Sprinkle in the basil and 1/2 cup (55 grams) Parmigiano and toss to mix well.  Add a splash or two of the reserved cooking water if necessary to loosen the sauce.  Transfer the dressed pasta to warmed shallow individual bowls and spoon the remaining sauce on top.  Sprinkle with more cheese, if you like.  Serve immediately.

Tomato-Cream Sauce
from The Glorious Pasta of Italy by Domenica Marchetti
makes about 6 cups (1.4 liters)

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 yellow onion, chopped
3 carrots, peeled and chopped
3 celery ribs, chopped
two 28-0z (800 gram) cans whole or diced tomatoes, with their juice
kosher or fine sea salt
freshly ground black pepper
3/4 cup (180 ml) heavy/double cream

Warm the olive oil and butter in a large Dutch oven or other heavy-bottomed pot placed over medium heat.  When the butter is melted and begins to sizzle, add the onion, carrots, and celery and saute, stirring often, for about 15 minutes, or until the vegetables are softened.  If necessary, reduce the heat to medium-low to prevent the vegetables from browning.

While the vegetables are cooking, pass the tomatoes through a food mill fitted with the disk with the smallest holes.  Discard the solids.

Add the milled tomatoes to the vegetables and stir in 1 teaspoon salt and several grinds of pepper.  Cover partially and cook at a gentle simmer for 45 minutes, or until the vegetables are completely tender.  Remove from the heat and let the sauce cool for 10 minutes.

Puree the sauce using an immersion blender or a stand blender.  (If using a stand blender, you will need to puree the sauce in two batches and then return the pureed sauce to the pan).  Add the cream, place over medium heat, and bring the sauce just to a simmer.  Taste and adjust the seasoning with salt and pepper, if you like.

Simplify: The sauce may be stored in a tightly lidded container in the refrigerator for up to 3 days or in the freezer for up to 3 months.  If freezing, omit the cream and add it when you reheat the sauce.

Filed Under: Main Courses, Reviews, Vegetarian

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Reader Interactions

Comments

  1. Emily says

    June 8, 2011 at 4:09 pm

    Oh my goodness! This sauce looks delicious and the pasta divine. I will have to make this!! www.mrscapretta.com Recipes Fashion Marriage
    Reply
  2. Yoshi Blade says

    June 13, 2011 at 2:07 pm

    Thanks for this radiatori with tomato-cream sauce and basil. The pictures alone are quite mouth-watering.
    Reply
  3. Justine says

    June 18, 2011 at 12:22 pm

    What a delicious looking pasta dish!
    Reply
  4. SallyBR says

    June 20, 2011 at 9:00 am

    Haven't commented before on your dietary changes, but wanted to say that you have amazing will power, and there's no doubt you will feel good for decades and decades, as you are listening to your body and doing what your body asks you to Very sorry to hear about your divorce, that bit of news escaped me - having been through one, I know it is difficult, but there is always a very bright sun behind the clouds Wonderful post!
    Reply
  5. Erik Eats says

    June 20, 2011 at 5:36 pm

    I need to make this. I'm a pasta junkie and this looks amazing. Cream and tomatoes = awesome!
    Reply
  6. Georgia @ The Comfort of Cooking says

    June 21, 2011 at 8:29 am

    Now this is my kind of comfort food! It looks so delicious, hearty and everything that I start craving after all the light meals that come with summer! Thanks for sharing this and reminding me of my favorite cold-weather flavors. :)
    Reply
  7. May - So Very Domestic says

    June 22, 2011 at 10:33 am

    I have been cooking with tomatoes more than ever and this looks like a great addition! Thanks for posting. I also have been using McCormick spices for years and they're great.
    Reply
  8. jess white says

    June 24, 2011 at 1:55 am

    mmmm. this looks so fresh and delightful. great shot!
    Reply
  9. Maureen says

    June 24, 2011 at 5:36 am

    Yummy, yummy, yummy. Those two photos from the book are so good and I could eat your share of the pasta anytime. It's winter down under and this would be perfect for this weekend.
    Reply
  10. joan says

    June 28, 2011 at 12:55 pm

    Wow this looks absolutely good and probably taste delicious. I canít wait to try this at home.
    Reply
  11. Steph @ Beyond Organic For Life says

    June 30, 2011 at 12:27 pm

    I enjoyed this post! I too, can't eat pasta, but my reason is the gluten. I so wish 'gluten free' pasta actually tasted like real pasta. If I do eat it, like you, it's in small amounts and there must be a great reason for the meal...lots of love for family and friends. Are you eating raw cheeses? visit my website at www.beyondorganicforlife.wordpress.com, and follow the links to the product site. Beyond Organic's cheeses are never heated to a temperature higher than that of the cow's body. It's truly a 'raw' cheese.
    Reply
  12. Sal's Girl says

    July 15, 2011 at 10:08 pm

    My husband and I eat low-carb also but we eat pasta fairly often because we eat Dreamfields. It's low-carb--5 digestible carbs--and the taste and texture is the same as regular pasta. If it's hard for you to find you can buy it on the internet. We buy a case at a time! I try to tell all the low-carb eaters about this product just because it's so great. Hope you see this!
    Reply
  13. Jonha | FriendsEat says

    August 8, 2011 at 8:00 am

    Ask me anything but never ask me not to try it when I'm nearby ;)
    Reply
  14. angela@spinachtiger says

    August 9, 2011 at 1:38 pm

    I love a creamy tomato sauce and the book looks worth a purchase. I love pasta, but I eat it very sparingly because it tends to add extra weight. And, as you, I must eat really good pasta for it to be worth my while.
    Reply
  15. Rujuta says

    September 3, 2011 at 2:42 am

    Hi! Your blog has been a culinary inspiration for me. The first time I got a cake right and confidence in my baking skills was when my friend directed me to the caramel cake on your blog. There's been no looking back since. I have replicated some recipes from your blog, always with unfailing results. But after reading a couple of posts about you dietary changes, I am inspired on a more personal level with your will power and whole hearted acceptance to change. Great going!!
    Reply
  16. Robin says

    August 16, 2012 at 2:03 pm

    Pasta gets a bad reputation because people don't often control portions of it well, nor the sauces and toppings they add. I make one cup of pasta per serving, usually whole-grain or whole-wheat, and try to use light butter and low-fat milk and cheese in my sauces. I also make enough sauce to mostly cover each serving, but not drown the noodles.
    Reply
  17. Tom says

    May 18, 2015 at 6:10 pm

    Wow! Amazing recipe, tomate sauce is delicious. Thanks for share.
    Reply
  18. John Carroccetto says

    December 29, 2015 at 12:58 pm

    Hello, I wanted to print out a copy of the recipe for the Radiatori with cream sauce, but I was unable to do so. I wish you would make recipes easier to print out because it is frustrating when I find one that I like and then something in your system makes it unprintable.
    Reply
  19. Del Ovalle-Martinis says

    January 6, 2020 at 2:35 pm

    Italians eat pasta everyday, but as a side to a well balanced meal. They aren't fat, check the worldwide stats, so our paranoia comes from not knowing how to eat it, prepare it and how much of it.
    Reply
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