Spaghetti with Creamy Tomato & Black Garlic Sauce
This fabulous recipe was submitted by Diane
Nemitz during our recent Black Garlic recipe
contest. While this recipe didn't take the prize, we
think you'll find this simple, but richly
flavored dish to be a winner too.
Over medium-low heat, cook pancetta in olive oil in a large skillet.
When pancetta is browned, remove it from the pan and add the shallot and black garlic. Stir to break up garlic and sauté for about four minutes.
Add tomatoes and slowly stir in cream. Taste for seasoning and add salt and pepper. Bring to a simmer.
Add back the pancetta.
Add the spaghetti and toss with the parsley and cheese. Serve at once.
Submitted by Diane N., Ludington, Michigan