Tomato-Cream Sauce for Pasta

Tomato-Cream Sauce for Pasta

882
Kimber 13

"Serve over your favorite pasta. Absolutely delicious and so easy to make!"

Ingredients 20 m {{adjustedServings}} servings 182 cals

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Nutrition

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  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
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Reviews 882

  1. 1244 Ratings

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vanessajbaca
10/17/2006

So delicious! I pureed mine in the blender as I prefer smooth creamy sauces, and I added three garlic cloves as I love garlic. I used only half of the onion, and substituted 3/4 cup of skim milk instead of the heavy cream to cut back on calories. The addition of Italian seasoning added an extra zip and zing. Served over fresh cheese ravioli and with a side green salad, it was a fantastic and simple meal. If you double the recipe, you can freeze the remainder of sauce and have on hand for guests or cold nights when you crave comforting pasta dishes. A terrific recipe that I will make again.

AGGIEMOM03
9/16/2006

Very good! A winner in my book. I substituted fat-free half and half for the cream,cut the butter a little and doubled the garlic. I also used my hand blender and smoothed it a little, so that it wasn't super chunky but still had texture. Hubby loved it. Served it over organic spinach fetuccini with spicy italian sausage sliced on top. Beautiful meal!

Bess
6/19/2007

This sauce has a great flavor to it--sweet but not cloying. I must concur with other reviewers: the consistency is a bit too thin. I suspect this could be thickened without sacrificing too much flavor by adding flour according to taste. Flour is usually an ingredient in cream sauces, but is absent from this particular recipe. Spices and tomatoes may need to be increased if flour is added, but the sauce should become satisfactorily viscous. I suggest adding flour in small quantities, being cautious not to use too much.