Tomato Cream Sauce Pasta
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.
Servings: 6
Equipment
- 12 inch cast iron skillet
- measuring cups and spoons
- spatula set
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil or any oil
- 2 Tablespoons Butter
- 1 Onion diced
- 4 Garlic Cloves finely diced
- (1) 28-ounce can Diced Tomatoes can use whole plum canned totatoes
- 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 thin spaghetti, angel hair, penne, bowtie, etc
Instructions
- 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.
- 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.
- Let simmer for 15 minutes (or longer if time allows).
- Meanwhile, boil water for pasta. Once boiling, cook according to package instructions.
- Stir in heavy cream.
- Toss with with cooked pasta. Top with parmesan cheese and fresh basil.
