A recipe from Emeril Lagasse, from the 2007 Classic in Aspen.Plus: Pasta Recipes and Tips
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.
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.