"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tomato Cream Sauce for Pasta Recipe

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This recipe for Tomato Cream Sauce for Pasta, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Flax


4 TBS Olive oil
5-6 cloves garlic, minced
2 (14.5 oz) can Italian -style diced tomatoes, drained
2 TBs dried basil leaves
1 1/2 tsp white sugar
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 C heavy cream
2 TBS butter

Sometimes I add:
2 TBSP Dijon mustard
1 TBSP dried dill
1 onion diced (or a dash of onion salt)

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Blend tomatoes in a blender until smooth. Add blended tomatoes, basil, sugar, oregano, salt and pepper (and optional ingredients if desired). Bring to a boil and continue to boil 5-10 minutes. Allow some of the liquid to evaporate. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer for 5 more minutes.

We got this recipe from a favorite family Italian resteraunt. It is great served over all your favorite pastas. It is the richest and creamiest red sauce you'll ever taste! Deliciouoso!

Preparation Time:
Preparation Time:
25 minutes




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