Tomato Cream Sauce
Servings 6 - 8
Equipment
- Dutch oven
- Large pot
Ingredients
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
Instructions
- Melt the butter and olive oil over medium heat in a Dutch oven.
- 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 re-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.