alevia's kitchen
About the Recipe
Ingredients
2 oz olive oil
6 garlic cloves, minced
1 cup fire-roasted tomatoes
¾ cup of dry vermouth
6 oz heavy cream
6 tablespoons butter
3 tablespoons chopped sorrel
6 oz parmesan cheese grated
salt
Preparation
In a sauce pot, add the oil and chopped garlic. Simmer on medium-high for 3 minutes. Then add the tomatoes and cook for 5 minutes. Then add the vermouth and simmer for another 5 minutes
Add the heavy cream and boil, then turn it down to medium. Simmer for another 3 minutes. Remove from the heat and use an immersion blender, and puree until smooth
Return to the heat, add the butter, and mix well. Add the sorrel and a pinch of salt. Keep on low until the pasta is cooked
Cook pasta in salted water until done. Drain the pasta and place it in warm bowls. Add the sauce over the top and finish with fresh grated Parmesan cheese