Creamy Tomato and Garlic Sauce

A creamy sauce that can be used with cooked Conchiglie (shells), capers and pitted black olives to create an easy pasta dish. Also makes for a nice tomato-infused alternative Surf'n'Turf when using prawns and then poured over a nice sirloin.

Ingredients

• 2 tblspns Butter
• 400g can Peeled Tomatoes
• 1 tspn Garlic, crushed
• 1 pinch Paprika and/or Chilli Powder
• 1 tspn Tomato Paste
• Salt and pepper, to taste
• 250ml cup Milk, warmed
• 250ml Thickened Cream, warmed
• 0.5 cup Pecorino Romano or Parmesan, grated
• 1 tblspn fresh Parsley, chopped

Method

1. Heat butter in a pan on medium heat until it sizzles. Saute tomato, stirring in butter until well reduced. Tomato should be almost dry and a deep red/brown.
2. Add garlic, stirring for 1 minute. Don't allow it to burn or it will be bitter.
3. Add paprika(mild) or chilli(hot), tomato paste, salt and pepper and stir. Remove from heat and allow to cool for 10 minutes.
4. Return to low heat and add milk and cream in batches. Do not allow to boil.
5. Add cheese and continue to stiry until fully incorporated and slightly thickened. Garnish with parsley.
6. NOTE: You can serve or add cooked pasta or cooked seafood to this dish now.