Pasta With Tomato Cream Sauce

I'm never buying bottled pasta sauce again. This is a delicious recipe. Love it, love it, love it! This recipe is so good and so easy and it makes such a quick, simple dinner. It is a recipe from The Pioneer Woman, so you know it's yummy. I added meat to it but you really don't need meat since this recipe has 1/2 cup of Parmesan cheese mixed into the sauce along with a 1 cup of heavy cream. Needless to say, you don't need to eat much of this to feel satisfied. Top it off with a nice salad and dinner is ready.

Serves 6

1 pound spaghetti or pasta of your choice

2 Tbs. olive oil
2 Tbs. butter
1 medium onion, diced
4 cloves garlic, minced

1 pound ground beef (optional, it's rich enough without meat)
2 -15 oz. cans of tomato sauce
Salt and pepper, to taste
Dash of sugar

pinch of red pepper flakes
1 cup heavy cream
1/2 cup grated Parmesan

1. Cook pasta according to directions on box, reserving a bit of the pasta water to thin the sauce.

2. Heat butter and oil in a large skillet over medium heat. Add onions and garlic and saute until onions are just beginning to turn translucent.

2. Add beef (if using) and cook, breaking up with a wooden spoon, until no longer pink, about 3 minutes.

I like using Pomi tomato sauce to avoid the BPH from canned tomato sauce (if I don't have any home canned tomatoes, that is.)

3. Add tomato sauce, salt, pepper, and sugar to taste. You may also add crushed red pepper flakes if you like. Heat until sauce begins to thicken, approximately 20-30 minutes.

4. Remove sauce from heat and stir in cream until well-combined.

5. Add Parmesan and fettuccine and toss to combine.

Serve immediately. (Add some of the pasta water to thin the sauce if needed)

To tell you the truth, I actually loved the sauce after adding the tomato sauce before adding the cheese and cream. The sauteed onions and garlic in butter & oil made for a nice, tasty sauce. Of course, finishing the recipe made for an addictive, even more tasty sauce. Maybe because our onions are extra tasty from our garden. We are still using our onions we harvested last fall. Our garlic will soon be from our garden, as well, since they are coming up nicely.

And we currently have chives and green onions we're using from the garden now. Love these cold weather items.

chives

green onions

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