A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Plus: Pasta Recipes and Tips
How to Make It
Step 1
In a heavy medium saucepan, combine all of the ingredients except the garlic. Cook over high heat for 4 minutes, stirring. Add the garlic and remove from the heat. Let cool to room temperature.
Step 2
Pour the mixture into a food processor or blender and pulse until smooth. Strain the sauce through a fine strainer. Scrape it into an airtight container and refrigerate for at least 1 week and up to 1 month. Bring to room temperature before using.
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