Gluten Free Pasta Sauce
I am a cat mom. Like all mothers of fur babies, I regard him as part of my family, and I shower him with constant love and attention. When I was preparing to move to Virginia, I was stressed about whether or not I would bring Tibbs, my baby, with me. I didn’t want to remove him from his environment and considered leaving him with my parents.
When Tibbs was 2, he had a tumor and I of course panicked. Our vet told me that he has a condition when he would continue to have tumors throughout his life, but they would never be too serious. For the next 7 years, he would not have a single tumor. Within 7 months of us living in Virginia, he has developed 2 tumors around one of his eyes. I was freaking out and calling the vet to make an appointment, and as I hung up the phone. Josh came inside with a paper that said my green card has been approved and would be arriving within 3 weeks. Overwhelmed with emotions regarding my cat, as well as waiting 7 months for that paper to arrive, I started to cry. It arrived at a really key moment.
We were hosting Josh’s cousin this weekend and we decided to do a bit of a tour of Richmond.
I decided to make ratatouille for dinner as well as Salmon on Friday night and then we would show him around on Saturday and Sunday.
We grabbed lunch at Station2 and then made our way over to Agecroft Hall.
It is a beautiful Tudor manor house that was disassembled in England and moved over to Richmond. Oh, to have that kind of money.
We then went and grabbed a drink at the Jefferson Hotel. The hotel is stunning and a historic landmark for the city. It has been in use since the 1890s.
After our day of touring around, we came home and low and behold my green card was in the mail!
This meant that I could leave the country, and go home.
I sat down at our computer and immediately purchased a flight out for Monday morning.
Sunday I spent the day packing and just feeling exciting about going home to visit my family, friends, and pets!
I needed a quick meal so I decided to put together Marcella Hazan’s pasta sauce with some gluten free fettucini. It is really so simple, and delicious.
2 pounds of whole san marzano tomoatoes canned with their juices
5 tablespoons of butter
half of an onion
salt to taste
pasta of your choice
Take your tomatoes and put them in a pot.
Put it on low heat, add the butter and the onion.
Allow the sauce to simmer for 45 minutes or until the oil separates from the sauce.
Use the back of a wooden spoon to press the tomatoes until are crushed.
Salt to your taste.
Make the gluten free pasta of your choice and cover it in the sauce.
Add parmesan cheese, if you wish- but you always should because it is the best.