Parma Rosa Pasta Sauce

Ingredients

2 Lbs. ripe Plum tomatoes (or canned San Marzano tomatoes if not tomato season) - Peeled or unpeeled as you prefer

1/4 cup Extra Virgin Olive Oil

1 peeled garlic clove - flattened with side of large knife

1/2 cup Heavy Cream

1/2 cup Freshly Grated Pecorino Cheese

2 Tbs. fresh chopped parsley

1 pinch white sugar

Salt and Pepper to taste

1 dash Cayenne pepper

Water if needed

Heat extra virgin olive oil in a large saucepan. Add tomatoes, salt, pepper and garlic.

Cover and cook until the tomatoes are cooked down completely.  This takes about 15 minutes. Uncover and cook, stirring often, until the mixture is smooth. Add small amounts of water if needed to keep sauce from sticking to the pan. If tomatoes are ripe and juicy you won’t need water. 

Remove garlic clove.

Slowly stir in the cream. Add pinch of sugar. Simmer sauce to incorporate cream. Remove from heat and stir in cheese and parsley. Stir until cheese is melted, then serve over hot pasta.

Serves 4