Recipe from Chef Gary Wigand.
1 Tbsp butter
1 small yellow onion
1 glove garlic
3 Roma tomatoes (roasted and skins removed)
½ cup Marsala wine
1 cup heavy cream
Salt and pepper to taste
In a thick bottom sauté pan over medium heat sauté the onions in butter and cook till caramel in color. Add the garlic and tomatoes. Cook for 2 to 3 minutes and deglaze with the marsala wine. Reduce liquid till almost dry and add the heavy cream. Reduce till the cream thicken and will coat the pasta. Finish with fresh thyme and season with salt and pepper.
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