Easy Creamy Tomato Pasta! I’m not a straight marinara sauce lover, but I have found if I put a little cream into the sauce, I’m as happy as a clam!
The other night, we were making dinner and this is what we came up with, Easy Creamy Tomato Pasta! We used the tomatoes that we had bottled last Fall and we had the rest of the ingredients in the pantry. A win, win!
This would go so great with a fresh leafy salad and breadsticks. The meal would be complete! Honestly, we had a big bowl of pasta and loved it! It only takes minutes to make and not much cleanup.
- 4 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 2 cans (15 Oz. Size) Tomato Sauce Or 2-quart bottles of tomatoes- drain the juice
- salt And pepper, to taste
- 1 teaspoon sugar
- 1 cup Heavy Cream
- 1/2 cup Grated Mozzarella Cheese
- 1-1/2 pound Fettuccine
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter over medium heat. Add onions and garlic and sauté for a minute or so. 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.
Remove from heat and stir in cream. Add cheese, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)