April 3, 2012

Pasta with Tomato Cream Sauce

I used to plan a lot more vegetarian meals, and I'm not sure why I got away from it. After all, vegetarian-focused dinners are usually quick, cheap, and healthy. (Well, assuming they are not doused in heavy cream, cheese, and/or butter--ahem.) This PW pasta recipe was a good reminder for getting me to go back to more vegetarian fare. After thinking about how much our family likes meatless meals, I decided to proactively incorporate more veg. dinners, and try to plan at least a couple a week. I can say that this pasta was not only tasty; but it also helped me remember the joy of vegetarian cooking (and eating). Thanks, P-Dub!

Pasta with Tomato Cream Sauce
From: The Pioneer Woman's Food From My Frontier cookbook, by Ree Drummond

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce 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 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. 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.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

1 comment:

Lauren said...

That looks so delicious! I like to make similar recipes...I usually make a cheesy cream sauce then add some tomato sauce and that is also really good.