The first time we went to Almalfi's, I ordered the Rigatoni alla Battista, a rigatoni pasta with an incredibly creamy tomato sauce, and it is still my favorite dish they serve. I have tried to make a similar sauce, but I could never seem to emulate the creaminess of the dish at home, until now. Last week a vegan tomato cream sauce recipe was posted on the Vegan Yum Yum blog and I found the ingredient that I had been missing, tofutti cream cheese. Of course, thick and creamy, the toffuti was exactly what my sauce was missing.
With the recipe in hand, a few pounds of organic tomatoes from my dad's garden, and some fresh basil I was ready to try again.
I changed the Vegan Yum Yum recipe a bit by adding more tomatoes and I blended them a little less to create a chunkier sauce. I also added fresh basil and cracked pepper. Next time we make the sauce we are going to cook the tomatoes into a tomato sauce before adding the Tofutti; I think this will make the sauce creamier.
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