Tomato Cream Sauce

My husband and I went out for a lunch date earlier in the week, and I had homemade pork ravioli with a delicious tomato cream sauce. My husband and I both thought the dish was incredible, and I wanted to recreate it, so I created this easy tomato cream sauce recipe. I served it over cheese ravioli with lots of fresh basil and grated Parmesan. The creamy tomato sauce was a huge hit with all of us, especially my husband, and we thought it paired well with the ravioli, crusty bread, and a big Italian salad.

Tomato Cream Sauce

Tomato Cream Sauce:

• 2 tbsp butter
• 1 tbsp olive oil
• ½ yellow onion, diced
• Pinch of crushed red pepper flakes, to taste
• 4 cloves of garlic, minced
• 2 (15-oz) cans of tomato sauce
• Pinch of sugar, to taste
• 1 cup heavy cream
• Sea salt and freshly cracked pepper, to taste

Other Ingredients:

• Pasta of choice, cooked al dente, per instructions
• Fresh basil, chopped
• Parmesan, grated

How to Make a Tomato Cream Sauce:

Melt the butter and olive oil over medium heat in a large skillet. Add the onion and crushed red pepper flakes and cook, stirring often, for 3-4 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the two cans of tomato sauce and a pinch of sugar, then stir to combine. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 45 minutes.

Add the cream and mix well. Taste, then season with sea salt and freshly cracked pepper, to taste.

Cook desired pasta in a large pot of well-salted water to al dente. Drain and serve tossed with tomato cream sauce.

Top with lots of fresh basil and grated Parmesan cheese. Serve and enjoy.