Happy spring! The weather in New York is doing a pretty good job of lifting my spirits these days--the first few weeks of being able to leave the house sans coat always feels like a blessing. Over the weekend, as I was flipping through my new copy of The Pioneer Woman's latest cookbook, I stumbled across this recipe for a pasta with tomato cream sauce. It felt just right for the day--simple, a little luxurious, and bright with the acid-laced taste of tomatoes. Beautiful.
When I was in college, I went through a serious cream sauce phase. I'm talking vodka sauce, fettucine alfredo, and the like. And lots of it. I'd order the stuff at restaurants unflinchingly, and then slurp it all up with an extra scattering of cheese on top. But as the years have gone by and my metabolism has gone down, these indulgences are fewer and farther between, which (on a positive note) just serve to make them that much more special. If you're a fan of cream sauces, which I most certainly am, this one will definitely do right by you. xo
Pasta with Tomato Cream Sauce
1/2 pound dried fettuccine
1 tablespoon extra-virgin olive oil
1tablespoon unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1 can (15 ounces) tomato sauce or marinara sauce
Salt And Pepper, to taste
Dash of sugar
1/2 cup heavy cream
Grated Parmigiano Reggiano, to taste
Fresh basil, chopped
Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.
Heat butter and oil over medium heat. Add onions and saute until softened and translucent, about 5 minutes. Add garlic and saute for a minute or so, until fragrant. Be careful not to let the garlic burn. 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.)