Tomato cream pasta sauce

Wow. I have tried out lots of different tomato sauces, simple or not, but none of them was the perfect one for my tastes. I experimented with lots of spices or the additions of onion, garlic and peppers or not and I ended up with the conclusion that this recipe uses the exact right ingredients in the exact right amounts. Of course, there is a key ingredient called: whipped cream which achieves this perfect pink color at the end, however I'm a strong believer that if you left it out, the result would still be one of the best recipes for simple yet so tasty tomato sauces I have ever made.

Tomato cream pasta sauce recipe (adapted from Pioneer woman)

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) 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

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.)

Dig in and enjoy!

No comments: