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BelGioioso Cheese, Inc

 

Creamy Tomato Sauce

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

4 garlic cloves, minced
Extra virgin olive oil
1 - 28 oz. can imported Italian tomatoes
3 fresh basil leaves, torn in pieces
1/2 tsp. black pepper
1/2 tsp. crushed red pepper
2 Tbsp. BelGioioso Mascarpone cheese

Directions

Cover the bottom of a large kettle with olive oil. Sauté the garlic in the olive oil until it is almost ready to brown. Add the can of tomatoes, basil, black and red pepper. Bring to a boil and then turn heat down and simmer sauce for about 20 minutes, until tomatoes are softened. Use a wooden spoon to help break up the tomatoes while simmering. Just before serving, melt BelGioioso Mascarpone into the red sauce and serve this creamy sauce over hot pasta.

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