Not exactly on the lighter end of pasta dishes, but it was tasty and different from what we normally make. I would say I probably don’t derive enough delight out of cream sauces to make it worth the caloric addition (I would definitely rather eat a nice thick sugar cookie or something…yum), but I’ve had weird food interests all day so only strange things are sounding good right now. And particular beverages. Like Diet Dr. Pepper – we are somehow out of caffeinated pop, and two late nights of watching the Buckeyes and other stuff has left me draaaaaaaaaaaaging. I’m typically not a stop at the store for one or two things kind of girl, but this might need to be one of those exceptions!
Pasta with Tomato Cream Sauce
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
- Salt And Pepper, to taste
- Dash Of Sugar (more To Taste)
- 1 cup Heavy Cream
- Grated Parmesan Or Romano Cheese, To Taste
- Fresh Basil, Chopped
- 1-½ pound Fettuccine
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Recipe from Pioneer Woman