Found a pack of spinach fettuccine and another box of smoked sockeye salmon in the cupboard. Call it impulsive cooking, I hurriedly sent Lynne to buy ready-mix spaghetti sauce and some heavy cream for a cream-tomato sauce. I would have used real tomatoes; however, I needed to try the simplest recipe I could suggest to people who struggle with time management. It’s a universal sauce for pasta and goes well with practically anything, from seafood to meat to vegetables like zucchini, broccoli, bell peppers or snow peas.
To make the tomato-cream sauce, you’ll be needing a box of Nestlé All Purpose Cream and spaghetti sauce. I used half of a Del Monte Italian Spaghetti Sauce in big pack for this. While waiting for the fettuccine (500-gram pack) to cook, I cut the salmon in morsels and chopped a piece of red onion and a whole garlic bulb. You can adjust the proportions depending on your taste. I drained the cooked noodles and started to make the sauce, heating 2 tablespoons of olive oil in a pan. Threw in the garlic and onions and sautéed until a bit limp. Added the salmon. (Note: Preserve the texture of the salmon while sautéing.) Next, poured in the whole box of cream, stirred, and then plopped the spaghetti sauce while mixing well. You may also add capers or herbs like basil. Seasoned mine with freshly ground peppercorns. Since the salmon was salty enough, I didn’t add salt. Instead of pouring the sauce over individual servings of fettuccine, I mixed everything together and then served it on a platter. Don’t forget to top with grated Parmesan cheese. Chopped fresh parsley could also be used as additional garnish. My kids loved it. Hope you’ll be able to use this basic creamy tomato sauce recipe for your pasta dishes.
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