Straw And Hay In Tomato Cream Recipe

Ingredients

1 tablespoon olive oil

5 medium-size pear-shaped (Roma-type) tomatoes (10 to 12 oz. total), seeded and chopped

1 clove garlic, minced or pressed

2 tablespoons chopped fresh basil or 1 teaspoon dry basil

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/2 cup dry white wine

8 ounces dry yellow and green tagliarini or 4 1/2 ounces (half of a 9-oz. package) each fresh yellow and green linguine

1 cup whipping cream

1 tablespoon lemon juice

Fresh basil sprigs

1/3 to 1/2 cup grated Parmesan cheese

Directions

Heat oil in a wide frying pan over medium heat; add tomatoes, garlic, chopped basil, salt, white pepper, and wine.
Bring to a boil over medium-high heat.
Cook, uncovered, stirring often, until tomatoes are soft and almost all liquid has evaporated (8 to 10 minutes).
Transfer mixture to a food processor or blender and whirl until pureed; return to pan.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, stir cream and lemon juice into tomato puree.
Bring to a boil over high heat, stirring often; cook until sauce boils and thickens slightly (about 3 minutes).
Divide pasta among shallow bowls or rimmed plates; spoon sauce over each serving.
Garnish with basil sprigs.
Dan suggested to add sausage to this recipe.  I used spinach linguine and regular linguine.
I did not use the garnish.