This sauce is superb with spaghetti or any long, thin, dried pasta.
3/4 cup minced shallots
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1/2 stick (1/4 cup) unsalted butter
2 cups diced peeled fresh ripe tomatoes (if necessary, you may use an equivalent amount of canned tomatoes)
pinch of sugar
salt and pepper to taste
1/4 cup minced fresh parsley leaves
1. Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
2. Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
3. Season to taste with salt and pepper. Put the sauce through a food mill or purée in a food processor or blender until smooth.
4. Toss with hot pasta and parsley leaves. Serve immediately.
This is not a traditional Italian sauce, but don't let that stop you -- the surprise of fresh ginger in a tomato sauce is utterly delicious. This is a great sauce to make ahead and reheat when you need a really quick meal. To make this sauce even quicker, you can serve it unpuréed or unmilled -- but we think the extra step of smoothing it out better distributes the ginger Flavor. This sauce is superb with spaghetti or any long, thin, dried pasta. Makes enough sauce for 1 pound dried pasta