San Marzano cream sauce recipe

Here’s a delicious recipe for San Marzano cream sauce. This sauce pairs wonderfully with pasta, chicken, or seafood. The rich flavor of San Marzano tomatoes combined with cream creates a luxurious and flavorful dish.

San Marzano Cream Sauce Recipe

Ingredients:

• 1 can (28 ounces) San Marzano tomatoes, crushed
• 1 cup heavy cream
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1/4 cup grated Parmesan cheese (optional, for extra richness)

Instructions:

1. Prepare the Ingredients:
   • Crush the San Marzano tomatoes if they aren’t pre-crushed.
   • Finely chop the onion and mince the garlic.
2. Sauté the Aromatics:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
   • Add the minced garlic and red pepper flakes (if using), and sauté for an additional 1-2 minutes until fragrant.
3. Cook the Tomatoes:
   • Pour the crushed San Marzano tomatoes into the skillet with the onions and garlic.
   • Season with salt and pepper to taste.
   • Simmer the sauce over medium-low heat, stirring occasionally, for about 15-20 minutes. This allows the flavors to meld and the sauce to thicken slightly.
4. Add the Cream:
   • Lower the heat to low and slowly stir in the heavy cream.
   • Simmer the sauce for another 5-10 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.
5. Finish the Sauce:
   • Stir in the chopped fresh basil.
   • Adjust seasoning with additional salt and pepper if needed.
   • If using, stir in the grated Parmesan cheese until melted and fully incorporated.
6. Serve:
   • Serve the San Marzano cream sauce over your favorite pasta, or use it as a sauce for chicken or seafood.
   • Garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese if desired.

Tips:

• For a smoother sauce, you can use an immersion blender to blend the sauce before adding the cream.
• If you prefer a thicker sauce, let it simmer longer to reduce further before adding the cream.
• This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Enjoy your rich and creamy San Marzano cream sauce!