Sunday, October 31, 2010

Pasta with Tomato Cream Sauce

Mmm.  Cream sauce is delicious.  I don't make it much, for obvious reasons, but it's hard to resist once in awhile.  It's basic and easy and sure to please your palate.  And your belly.  But probably not your waistline.

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.)


  1. This looks delicious. I love fresh basil on top of pasta.
    Thank you for posting on my blog about the baked brie. I'm sure you could use canned pumpkin, but you'd definitely need to sweeten it up a bit. I'd start with 1/4 cup pumpkin and add 2T sugar and a small pinch of the following spices: cinnamon, ginger, cloves, and maybe some nutmeg. Taste, and adjust by adding more according to your tastebuds. :)

  2. Hey!

    I made it here from googeling pumpkin cheesecake ice cream having recently had in on recent trip to New York. I HAVE to make it, it was SO good and your recipe looks super :-)

    Glad to have found your blog now, will call back for sure :-)


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