Pasta with Tomato Cream Sauce
A quick sauce for a quick weeknight meal, this tomato cream sauce comes together quickly and tastes amazing.
Servings 4
Calories 643kcal
Ingredients
- 1 pound fettuccine
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves minced garlic
- 15 ounces tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon sugar
- 1 teaspoon salt more or less to taste
- 1 teaspoon cracked pepper
- 1/2 cup cream
- 1/2 cup parmesan cheese freshly grated
Instructions
- Begin by cooking 1 pound fettuccine til al dente.
- Add 1 tablespoon olive oil to a large skillet, heat to a medium-high heat.
- Add 1 cup diced onion and 2 cloves minced garlic, and cook until soft.
- Add 15 ounces tomato sauce, 2 teaspoons Italian seasoning, 1/2 teaspoon sugar, 1 teaspoon salt and 1 teaspoon cracked pepper.
- Bring to a boil then turn heat down to a simmer until the sauce reduces down a little.
- Remove from heat and stir in 1/2 cup cream and 1/2 cup parmesan cheese.
- Add the cooked pasta to the skillet and toss for a few minutes. The sauce should cling to the pasta.
- Divide up into bowls, and grate parmesan over the top.
- Devour.
Notes
When you drain the pasta save a little of the cooking water to thin your sauce out if needed.
Garnish with fresh basil if you're feeling fancy!
Substitutions/Additions
Adding a pinch of red pepper flakes is awesome in this pasta sauce.
You can use diced tomatoes or crushed tomatoes instead of pureed, your sauce will be a little chunkier though.
You can use any type of cooked pasta! I suggest Ditalini (little round tubes), Penne, Spaghetti, Fettuccine, Cappellini or Cavatappi.
What to serve with pasta?
I love garlic knots, an arugula salad or some steamed vegetables.
Nutrition
Calories: 643kcal | Carbohydrates: 94g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 806mg | Potassium: 711mg | Fiber: 5g | Sugar: 7g | Vitamin A: 245IU | Vitamin C: 12.6mg | Calcium: 116mg | Iron: 3.6mg
