Tuesday, July 26, 2011

Pasta with Tomato Cream Sauce



Pioneer Woman must buy heavy cream in bulk.  I love ALL of her creamy sauce recipes, including this one.  And miracle beyond miracles, I've actually kept a basil plant alive for over 2 weeks.  Unbelievable!!!

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
1-1/2 pound Fettuccine

Preparation Instructions
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.)

2 comments:

Hoiz Hanamiko said...

Hi!!

I'm wanna try out this recipe! Just wanna ask if the tomato sauce u have mentioned, is it the pure tomato puree or the pre-prepared pasta tomato sauce that can be bought from the shelves? Any brand that u recommend?

The Heaviland Family said...

I use the Hunt's tomato sauce which is just tomato puree but you could use marinara (pasta sauce) as well in this recipe.

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