Pasta with Tomato Cream Sauce

I’m sorry to interrupt the cake series, but I was reminded by WordPress that my blog just turned 3 years old!!!

So, to honor this little blog of mine, I’m going to bring you something a little different! I was thrilled to receive one of Pioneer Woman’s cookbook for my birthday this year!!!

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As you probably all know, I don’t cook very often…I mostly bake. Whenever I do cook a little, it’s usually to help my mom.

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So when I got this cookbook I was excited to try some of the recipes by myself! : )

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One of the first recipes that caught my eye was this pasta with tomato cream sauce. It looked really good and really easy, so I gave it a try

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Let me tell you, it is like the red version of Fettuccine Alfredo!  It’s extremely delicious, and will impress anyone you make it for! The creamy sauce is well blended and balanced with the onion, garlic and Parmesan cheese. Add some chopped fresh basil on top and you bring all the flavors to a whole new level of goodness!

So like Pioneer Woman says, try it in the next five minutes! Seriously, it’s a great dish to serve alongside a nice salad, or pretty much any meat.

Stay tuned for more cooking posts, now that I’ve got the cookbook I have a whole list of recipes that I want to try (and yes, some are desserts 🙂 ) Also be sure to check out Pioneer Woman’s blog where you’ll find hundreds of other great recipes!

Pasta with Tomato Cream Sauce:

recipe take from The Pioneer Woman Cooks: Food from my frontier

Ingredients:

12 oz. fettuccine or other pasta
2 Tbsp. olive oil
2 Tbsp. butter
1 med. onion, finely diced
4 garlic cloves, minced
Two 15-oz. cans tomato sauce or marinara sauce
Salt and black pepper to taste
Dash of sugar, or more to taste (personally I didn’t add any sugar and it was just fine)
1 cup heavy cream
1/2 cup grated Parmesan or Romano cheese, or more to taste
chopped fresh basil

Directions:

Cook the fettuccine according to package directions, reserving a little hot pasta water for later. Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent, about 4 minutes. Pour in the tomato sauce. Add the salt, pepper, and sugar, then stir it around and cook until warm. Next comes the heavy cream. Go ahead. Everybody’s doing it. Stir in the cream…and watch it slowly turn from a red-and-white mess to a light orange pan of heaven. Now drain the pasta…dump some grated Parmesan into the sauce…and dump the hop pasta right on top. Toss the pasta and sauce together and splash in some hot pasta water if the sauce is too thick. Just before serving, toss in a little more Parmesan and chopped fresh basil. Serve it immediately!

Enjoy! 

Jessica the Baker

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