After my failed recipe for a creamy tomato sauce, I was determined to find one that worked. I think I did it. I made The Pioneer Woman’s Pasta with Tomato Cream Sauce. How could her recipe be bad, right!?! It wasn’t. It rocked. And it was easy.
Pasta with Tomato Cream Sauce (Serves 8)
Recipe slightly adapted from The Pioneer Woman
2 Tbsp olive oil
2 Tbsp butter
1 whole medium onion, finely diced
4-6 cloves garlic, minced
2 cans (15 oz. each) tomato sauce or marinara sauce
Salt and pepper, to taste
Dash of sugar (more to taste)
1 cup heavy cream
Grated Parmesan or Romano cheese, to taste
Fresh basil, chopped
1 1/2 lb. fettuccine
1. Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
2. Heat butter and oil over medium heat. Add onions and sauté until translucent. Add garlic and sauté for a minute. 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.
3. Remove from heat and stir in cream. Add cheese to taste, then check for seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
*I didn’t end up needing the pasta water.
I wanted to mix the pasta into the sauce like the recipe called for but my daughter likes hers plain so I just added it on top. The sauce was perfect. I think my hunt for the perfect tomato cream sauce is over.
The pasta was paired with a Caesar salad.
This morning I tried something new:
Sun Maid Raisin Cinnamon Tortillas. I LOVE raisin cinnamon bread so I thought I’d give these a try. I toasted it a bit and added peanut butter and sliced apple.
While I like the tortilla combination I made, I didn’t think it was enough food but if I had had two, it would have been way too many calories. Maybe adding a fruit salad or similar would help….
What else should I put in/on my new tortillas?