Description
A tomato cream sauce that is packed with flavor — onion and garlic sauteed in butter and oil then simmered with tomatoes, broth, and cream. Topped with spices, basil and parmesan cheese.
Ingredients
Scale
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 1 Onion, diced
- 4 Garlic Cloves, finely diced
- 28-ounce can Diced Tomatoes
- 1/4 cup Tomato Paste
- 1 cup Chicken Broth
- 1/2 teaspoon Red Chili Flakes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Heavy Cream
- 1/4 cup Fresh Basil, torn or cut into ribbons
- 1 cup Parmesan Cheese
- 1 lb. Pasta of choice
Instructions
- Step 1: In large skillet, heat oil and butter over medium heat. Add diced onion and cook for 3 minutes. Add garlic and continue to cook until softened, about 8 minutes, stirring occasionally.
- Step 2: Add diced tomatoes, tomato paste, and chicken broth. If using whole plum tomatoes, break up with back of spoon or in blender. Stir in red chili flakes, salt and pepper.
- Step 3: Let simmer for 15 minutes (or longer if time allows).
- Step 4: Meanwhile, boil water for pasta. Once boiling, cook according to package instructions.
- Step 5: Stir in heavy cream.
- Step 6: Toss with with cooked pasta. Top with parmesan cheese and fresh basil.
Notes
For a smoother sauce, especially for picky eaters, blend the sauce with an immersion blender before adding the pasta.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 710 kcal
- Sugar: 12 g
- Sodium: 1380 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 92 mg
Keywords: tomato cream pasta