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Tomato Cream Sauce for Pasta Recipe

Italian · Main course · 25 min total

A rich and velvety tomato cream sauce that's perfect for pasta. This easy recipe combines canned tomatoes with heavy cream for a restaurant-quality sauce at home.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped

Instructions

1. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
2. Stir in crushed tomatoes, salt, pepper, and red pepper flakes. Bring to a simmer and cook for 10 minutes, stirring occasionally.
3. Reduce heat to low. Stir in heavy cream and Parmesan cheese until smooth. Simmer for 2-3 minutes, do not boil.
4. Remove from heat. Stir in fresh basil. Serve over cooked pasta.

Tips

• For a lighter version, substitute half-and-half for heavy cream.
• Sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently over low heat, adding a splash of pasta water if needed.

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