Wednesday, May 11, 2011

Pasta with Tomato Cream Sauce

Occasionally, when I ask Joe if he has any suggestions for dinners for the weekly plan, he does, and because I do spend most of the time making the healthy, well-balanced pescetarian fare that I enjoy, I usually try to indulge him when he has a specific request. This particular dinner was born out of the meal we ate for dinner the night before our half marathon. I ordered spinach and cheese ravioli with a light tomato cream sauce, and ever since then, Joe has been declaring his love for similar sauces.

Cream and massive amounts of carbs for dinner aren’t my usual, so I turned to someone who appears to have an obsession with creamy sauces and carbs: The Pioneer Woman. Even though I removed her from my Google Reader many moons ago, I still return to her site for certain purposes, and she did not disappoint. The sauce came together quickly and easily, though I cut the amount of butter and oil in half. Every little bit helps! And if you stick to the appropriate portion size, there’s only a couple tablespoons of cream per serving. Not bad for the occasional splurge or craving. Not bad at all.


Pasta with Tomato Cream Sauce
adapted slightly from The Pioneer Woman Cooks
Yields 6-8 servings


  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 2 cans (15 Ounce Each) Tomato 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 pound long dried pasta like angel hair or spaghetti


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.)