Pasta with Tomato Cream SauceApril 9, 2013 at 6:45 pm | Posted in Italian, Meat-less, One-Dish Meal, Pasta | Leave a comment
This delicious, meatless meal comes courtesy of Milk & Mode. It was very simple to do, and hubby and I loved it. The teen wasn’t too fond of it….which puzzles me because he loves spaghetti sauce. The only real difference between this Tomato Cream Sauce and a typical marinara or spaghetti sauce is the addition of cream. He loves alfredo sauce. Oh, well, you can’t win ’em all!
Ingredients, which I doubled, so that I have sauce to freeze for another time:
2 tbsp. extra virgin olive oil
2 tbsp. butter
2 tbsp. onion powder (original recipe called for onion)
4 cloves of minced garlic
2 cans (15 ounces each) of tomato sauce (original recipe states you could use marinara sauce)
salt and pepper
1 cup heavy cream
freshly grated Parmigiano Reggiano cheese, about 1 cup
basil, fresh is best – I was low on dried basil, so I added some Italian Seasoning
Heat olive oil and butter in medium sized pot; add garlic and allow to get soft but not browned.
My teen took a picture of me goofing around while watching the pasta boil. I like to have fun while I cook. I dance in the kitchen and sing as well. I wasn’t singing tonight but it kind of looks like I was using the spatula like a mic, doesn’t it?
See how the sauce went from red to orange from the cream? Taste the sauce once you’ve stirred in the cheese and you can adjust seasonings again if necessary. You can even add more cheese. Pour pasta into serving dish.
Oh, it was so good. I put the Parmigiano Reggiano on the table and served the meal with garlic bread sticks, so we could sop up the tomato cream sauce. And, as I mentioned earlier, there’s sauce leftover to go into the freezer for another meal.