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10.19.2014

Creamy Tomato Sauce Pasta


Over the years, I have learned that cooking is not an exact science. Recipes are more of a general guideline and a jumping ground to adapt to your own tastes.

I had a litre of heavy cream that was due to expire the next day and no time to make the mango pudding that I had originally planned. I also had no idea what to make for dinner and searched Pinterest for some Pinspirations. Alas, my problem was solved when I came across this recipe.

Ingredients
2 tbsp olive oil
2 tbsp butter
1 medium onion, finely diced
4 cloves garlic cloves, finely minced
2 cans Tomato Sauce or Marinara (see my ingredient substitution below)
Salt and pepper, to taste
Sugar, to taste
1-1/2 cups heavy cream
1-1/2 cups Parmesan cheese, grated
454 g spaghetti or fettuccine
Fresh basil, sliced into strips

Ingredient Substitution
1 can of tomato paste with 3/4 cup of water = 1 can of tomato sauce.


Directions
1. In a large pan over medium heat, add olive oil and butter.


2. Add the diced onion, minced garlic and saute for a minute until fragrant.


3. Pour in tomato sauce, salt, pepper and sugar. Adjust as necessary.


4. Reduce heat to low. Simmer for 25 to 30 minutes until the sauce is thickened, stirring occasionally.


5. In a large pot, bring water to a boil and cook the pasta according to package directions. Drain the pasta and reserve 1 cup of pasta water. Do not rinse the pasta.

6. Remove pan from heat and stir in heavy cream and Parmesan cheese.


7. Add pasta to the tomato cream sauce, tossing to combine.


8. Garnish with fresh basil and more Parmesan cheese.


Source: Slightly modified from Pioneer Woman

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