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1
Tomato sauce: Finely chop the onion and garlic.
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2
If you mince the onion in a food processor, it will result in a smoother sauce.
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3
Remove the stems and cores from the whole tomatoes, then mash the flesh (if using cut tomatoes, you don't need to mash).
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4
Put the butter and olive oil into a pot, add the chopped garlic, and cook over low heat until fragrant.
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5
Add the chopped onions to Step 3 and cook over medium until wilted.
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6
If you don't cook it well enough, the bitter flavor will remain, so be careful!
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7
Cook until lightly browned.
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8
Add the mashed whole tomatoes to Step 4, then cook until reduced to 2/3 the original volume.
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9
Finally, season with the salt and pepper to finish.
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10
Bring some water to a boil in a pot, then add 3 heaping teaspoons of salt (not listed) and boil the pasta.
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11
Shrimp Tomato Cream: Heat olive oil in a frying pan and cook the chopped garlic and red chili pepper over low heat.
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12
Once the garlic is fragrant, add the shrimp and white wine and cook over medium heat until the alcohol evaporates.
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13
Add the tomato sauce to Step 9 and heat.
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14
Add the heavy cream and quickly mix together, being careful not to over-boil (this is so that the heavy cream doesn't separate).
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15
Season Step 10 with salt and pepper and mix with the boiled pasta.
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16
Transfer to a plate to finish.
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17
You can freeze the tomato sauce for up to 1 month without losing the flavor I always make a lot and freeze the extras.
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18
Use the sauce in pizza.
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19
This is a arancini di riso recipe you can use the tomato sauce in!.
