Palomino sauce is often overlooked in favor of its better-known cousins, marinara and bolognese. (Bolognese has meat; marinara does not.) Like those cousins, palomino is tomato-based — in fact, it’s marinara with cream added — and can be served over pasta, chicken, and seafood.
Here’s a different take on the classic palomino: one that’s made with goat milk instead of cream. Goat milk has a pleasantly tangy aftertaste that goes well with the acidic tomatoes; the fresh basil adds a bit of contrasting sweetness. (For those of you who don’t care for goat cheese, don’t worry — goat milk doesn’t taste nearly as pungent. And for those of you who are sensitive to cow’s milk, goat milk can be an good substitute. It does, however, still contain lactose.) This recipe is quick and flavorful due to the minced roasted garlic. You can make the sauce in the time it takes to cook the pasta!
Palomino with Goat Milk and Roasted Garlic
1 medium yellow or white onion, chopped
1 cup tomato sauce
Fresh basil, cut into thin strips (amount varies according to your taste)
Minced roasted garlic (this is available in the spice section of most grocery stores)*
1/4 cup goat milk OR regular cream, though preferably from grass-fed cows if you’re choosing the cream
Crushed red pepper flakes (optional)
Extra-virgin olive oil
Whole-grain pasta of your choice
Prepare pasta according to package instructions. While it’s cooking, sauté the onions in a few drops of the oil until they’re translucent. Add the basil and a few shakes of the roasted garlic and turn the heat down to low. Gradually add goat milk, stirring constantly. Season with a pinch of sea salt and the optional pepper flakes. Toss with pasta and serve warm.
* Note: minced roasted garlic is NOT the same as garlic powder — it is an entirely different flavor. If you can’t find the roasted garlic and don’t want to make your own in advance, use 2 cloves of chopped garlic instead.
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