Wednesday, July 27, 2016

Pasta with Tomato Cream Sauce

I found this pasta recipe on from The Pioneer Woman last summer and I have made it several times since because it is so delicious! Not only is it delicious, but it is also SO easy! It takes me about 40 minutes to prepare this dish and much of that time is spent just letting the sauce simmer! This recipe easily fed my family of four with leftovers for lunch the next day! You can find the original recipe here!
Start by letting 2 tablespoons of butter and 2 tablespoons of olive oil warm up in a large skillet over medium heat. While the butter & olive oil is heating, finely slice one medium onion. Add the sliced onion to the skillet along with 4 cloves of minced garlic. I let this mixture cook for about 2 minutes before adding in the tomato sauce.
Add 30 oz of tomato sauce, salt and pepper (I do this by eye) and dash of sugar (I also do this by eye, but it's probably about 1/2 teaspoon of sugar) to the large skillet. Stir everything together, then cover the skillet and let the sauce cook for 25-30 minutes, stirring every once and a while.

While the sauce is cooking bring a pot of water to a boil to cook 1 1/2 pounds of fettuccine. After the sauce is cooked, remove it from the heat and stir in 1 cup of heavy cream, some chopped fresh basil and some Parmesan cheese. (I do the Parmesan & basil by eye). Drain the cooked pasta, pour it back into the pot it was cooking in and pour the sauce over the pasta. I recommend wearing an apron at this point because this sauce splatters when it's being poured!!
2 tablespoons olive oil
2 tablespoons butter 
1 medium onion, finely sliced
4 cloves garlic, minced
30 oz tomato sauce (or marinara sauce)
Salt and pepper (to taste) 
dash of sugar
1 cup heavy cream
Grated Parmesan cheese, to taste
Fresh basil, chopped (to taste)
1 1/2 lbs fettuccini

1. Heat butter and olive oil, in a large skillet over medium heat. Stir in finely sliced onion and minced garlic. Let this mixture saute for about 2 minutes.
2. Stir in tomato sauce, salt & pepper and sugar. Cover the skillet and let the sauce cook for 25-30 minutes over medium heat.
3. Cook fettuccine & drain the water.
4. After 25-30 minutes, remove the sauce from the heat and stir in heavy cream, chopped basil and Parmesan cheese.
5. Return the drained pasta to the pot it cooked in and pour the sauce over the pasta.


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