Tomato Basil Cream Sauce
This pasta dish is actually quite easy to make, though the sauce will taste like you spent hours on it. So creamy and delicious.
2 tablespoons extra virgin olive oil2 tablespoons butter1 onion, chopped2 garlic cloves, minced2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz, undrained2 tablespoons Red Gold® Tomato Paste 6 oz1 tablespoon fresh chopped basilSalt and black pepper to taste1 teaspoon sugar1 cup whipping cream1 (16 ounce) package fettuccine, cooked and drained, reserve 1/2 cup of pasta water1/2 cup grated Parmesan cheeseFresh basil leaves torn for garnish
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until tender about 3 minutes.
- Add diced tomatoes and paste; stir to combine. Season with basil, salt and black pepper. Cook until flavors are blended together. Pour the cream into the mixture and cook about 5 minutes, or until sauce thickens; do not boil.
- Toss fettuccine and cheese with sauce; stir until all is combined. You can add a little of the reserved pasta water if it looks too dry.
- Garnish with torn basil leaves.