Pasta with Tomato Cream Sauce

A quick sauce for a quick weeknight meal, this tomato cream sauce comes together quickly and tastes amazing.

Course Dinner, Main Course

Cuisine Italian

Prep Time 8

Cook Time 12

Total Time 20

Servings

Calories 643kcal

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.

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.