I make a lot of dinners around here. And repeats don’t happen much, at least not on a regular basis. There are just way too many interesting recipes and foods out there for me to justify eating the same meal over and over. But every once in a while I fall head over heels for something and it automatically becomes a menu staple. That’s what happened with this tomato cream sauce. It’s so simple but so, so, delicious. I would happily eat it every night for a month and never complain. (However my hips might have something to say about that…) My children, who are by far my harshest critics, adore this. The ingredients may not sound like anything special, but believe me, they’re magic together. Even better – it couldn’t be easier to make this meal. Start this sauce at the same time you start the water for the pasta and everything will be done at the same time. I have to warn you though that once you taste this you will never settle for a plain jar of spaghetti sauce again. But the good news is that your family will never stop thanking you.
Pasta with Tomato Cream Sauce
1 pound pasta, any kind
1 tablespoon olive oil
2-3 tablespoons shallot, finely diced (onion can be substituted)
1 clove garlic, minced
1 teaspoon dried basil
1 can (28 ounces) tomato sauce, or a jar of your favorite spaghetti sauce
3/4 – 1 cup heavy cream
Cook pasta according to directions on box. Drain well.
Meanwhile, heat olive oil in a large skillet over medium heat. Add shallot and cook, stirring frequently, for 1-2 minutes, or until shallot just begins to soften. Add garlic and basil to pan. Continue cooking 30 seconds, stirring frequently. Pour tomato sauce into pan, stirring well to combine ingredients. When tomato sauce is heated through, approximately 2 minutes, stir in cream. Continue cooking 2 minutes. Add cooked pasta to pan with sauce and stir to coat. Serve immediately.
adapted from The Pioneer Woman Cooks