Spaghetti with Creamy Tomato & Black Garlic Sauce

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.

1 lb. spaghetti, cooked and kept warm
1/4 lb. Pancetta, cut into thin ribbons
1/4 cup extra virgin olive oil
2-4 shallots (depending on size) minced
5 cloves black garlic, peeled and smashed
2 cups crushed tomatoes
1 cup heavy cream
Salt & pepper to taste
1/4 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese



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.

Serves 4-6

Submitted by Diane N., Ludington, Michigan

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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