Pasta with Tomato Cream Sauce
Pink tomato cream pasta! You'll love how creamy this sauce is, how plentiful it is and yet you don't need gallons of cream.
Ingredients
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 15 oz cans tomato sauce
- 1/2 cup grated parmesan plus extra for garnish
- salt and pepper to taste
- 4 cloves garlic minced
- 2 tablespoons butter
- 1/2 cup onion minced
- 1 pound linguine or pasta of your choice
Instructions
First, heat a large skillet over medium heat. Add olive oil and butter, heating until butter melts.
Then, add the onion to the pan. Cook, 2 to 3 minutes, until the onion is translucent and fragrant. Add garlic and sauté for an additional 1 to 2 minutes.
Add the tomato sauce and cream to the pan. Simmer for about 20 minutes until the sauce thickens.
While the pasta sauce is simmering, bring a large pot of water to a boil. Add about 2 teaspoons of salt.
Add pasta and cook according to package directions. REMOVE 1/2 CUP OF PASTA WATER AND SET SIDE. Drain the pasta.
Add 1/2 cup of Parmesan to the creamy tomato sauce.
Toss the cooked pasta with the tomato cream sauce. Pour in about 1/4 cup of the reserved cooking water and simmer for a minute or two. Use additional pasta water if necessary to achieve desired consistency.
Serve with additional grated Parmesan on top and a simple salad and bread if desired. Happy Cooking Time.
