Pasta with Tomato Cream Sauce

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 Like most evening I chose this recipe because I had a little bit of heavy cream left that I didn't want o waste! I was looking for a sauce to go with pasta that we were already planning. This was very nice and easy to assemble using jarred marinara - the sauteed onions added the right amount of sweetness and the cream was perfect. This recipe is from The Pioneer Woman Ree Drummond. Ot was suggested to serve over fettuccini but we were having bucatini and it was great!


2 tablespoons butter

2 tablespoons olive oil 

4 cloves garlic, minced 

1 medium onion, finely diced 

Two 15-ounce cans tomato sauce or marinara sauce 

Dash of sugar (or more to taste)

Salt and freshly ground black pepper

1 1/2 pounds fettuccine 

1 cup heavy cream 

Grated Parmesan or Romano, as needed

Chopped fresh basil

  1. Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
  2. Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  3. Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately. 

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