In article >,
Daisy > wrote:

> I am very partial to creamy pasta sauces, and would like a recipe
> please that uses cream and/or sour cream.
>
> I have one that is part of a seafood pasta dish - and this is quite a
> rich sauce that uses butter, white wine, garlic and cream!
>
> It is really lovely, but I would like other variations if someone is
> experienced with this type of sauce. I would like to use the sauce
> with penne and/or fusili pasta rather than spaghetti or linguini.

Here's our reconstruction of a sauce Friend Wife and the Dotty Daughter
had on the East Coast.

For a nice dinner, put a serving of spaghetti in a bowl, cover with the
sauce, and place a piece or two of breaded and fried veal on top, with
another dollop of the sauce on top of that. Chicken breast works, too.
In fact, that's the only way we serve this particular sauce.

Creamy Tomato Sauce

2 tablespoons olive oil
2 cloves garlic minced
2 shallots very fine dice
1 28 oz. can italian tomatoes chopped
1/2 cup whipping cream
salt and pepper to taste
1/4 tsp dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and
shallots. Cook 5 minutes, whisking constantly.

Add juice from tomatoes; simmer until somewhat reduced, stirring
occasionally. Add tomatoes, and simmer a further 15-20 minutes, until
reduced and no longer tart. Pour into tall narrow container, and puree
until smooth, using stick blender. Stir in whipping cream; simmer,
stirring constantly, until slightly thickened.