Tomato Cream Sauce

Looking for a pasta sauce recipe? Then check out this tomato and cream sauce with a hint of herbs. Ready in 40 minutes!

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Prep Time 10 min
Total Time 40 min
Servings 2

Ingredients

1: tablespoon olive or vegetable oil

1: medium onion, chopped (1/2 cup)

1: clove garlic, finely chopped

1: tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1: tablespoon chopped fresh or 1 teaspoon dried basil leaves

1: can (28 ounces) whole Italian-style plum tomatoes, drained

1/2: cup whipping (heavy) cream

1/4: teaspoon salt

1/8: teaspoon pepper

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Directions

1 Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
2 Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.

EXPERT TIPS

Expert Tips

Replacing whipping cream with evaporated skimmed milk is the secret to cutting calories and fat in this sauce. To lower fat and calories even more, leave out the olive oil, and use a nonstick skillet sprayed with cooking spray.

Use a mini-food processor to quickly chop the onion and garlic.

Pasta Pairings with Tomato Cream Sauce: Choose a sturdy pasta, such as penne or mostaccioli, with this chunky cream sauce. Or try a long, wide pasta, such as fettuccine.

Got questions? Our experts have the answers. Ask Betty now.