September 15, 2014

Pasta with Creamy Tomato Sauce

This recipe reminds me a lot of my Roasted Red Pepper Alfredo. And while I love that dish, I don't always have roasted red peppers on hand. In comes this recipe that is loaded with pantry stocked items. This obviously does not have the kick of the red pepper alfredo, but it has plenty of flavor to stand on its own.
I couldn't believe how good this was. The sauce was so simple with only a couple of ingredients, yet so dang tasty.
It really was one of the easiest pastas I've ever made. If you don't believe me, try it for yourself.

Pasta with Creamy Tomato Sauce
Adapted from The Pioneer Woman
3/4 lb. fettuccine
1 Tbsp. oil
1 Tbsp. butter
1/2 medium onion, diced
2 tsp. minced garlic
1 (15 oz.) can tomato sauce
salt and pepper
dash of sugar
1/2 cup half and half
1/4 cup grated parmesan cheese
basil, dried or fresh


1. Heat butter and oil over medium heat. Add onions and garlic and sauté for a minute. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
2. In the meantime, cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
3. Remove sauce from heat and stir in half and half. Stir in Parmesan. Combine with pasta and thin with pasta water if needed. Top with basil and serve immediately.

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