Creamy Tomato Sauce And Spaghetti Recipe 435

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PASTA WITH TOMATO CREAM SAUCE



Pasta with Tomato Cream Sauce image

Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 11

300g/10 oz spaghetti
2 tbsp / 30g unsalted butter
3 garlic cloves (, minced)
½ onion (, finely chopped)
1 cup / 250 ml tomato passata (/ tomato puree (Note 1))
3/4 cup / 185 ml heavy / thickened cream ((Note 2 for subs))
1/2 cup / 125 ml milk (, low fat)
3/4 cup / 30g parmesan (, finely freshly grated (Note 3))
1 tsp dried basil, or other herb of choice
1 tsp chicken or vegetable stock powder (, or 1 bouillon cube, crumbled (Note 4))
Finely ground pepper + salt

Steps:

  • Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
  • Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
  • Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
  • Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
  • Serve immediately, garnished with more parmesan and parsley if desired.

Nutrition Facts : ServingSize 284 g, Calories 546 kcal

HEALTHY ONE-POT SPAGHETTI WITH CREAMY TOMATO SAUCE



Healthy One-Pot Spaghetti with Creamy Tomato Sauce image

Knock out a pasta dinner with a rich Parmesan-and-cream-cheese tomato sauce in just one pan.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 10

12 ounces whole-wheat spaghetti, broken in half
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
4 cloves garlic, thinly sliced
2 medium tomatoes, roughly chopped
Handful fresh basil leaves, plus more for serving
Large pinch crushed red pepper flakes
Kosher salt
1/2 cup grated Parmesan, plus more for serving
2 ounces low-fat cream cheese, cut into small pieces

Steps:

  • Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

PASTA WITH TOMATO CREAM SAUCE



Pasta with Tomato Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, finely diced
Two 15-ounce cans tomato sauce or marinara sauce
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

Steps:

  • Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
  • Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  • Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

CREAMY TOMATO SAUCE



Creamy Tomato Sauce image

This easy five-ingredient sauce has just a touch of cream to temper the acidity of the tomatoes; and it has the perfect consistency for spooning over all types of pastas. Try it with homemade potato gnocchi.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 6

1 (28-ounce) can whole peeled tomatoes
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup heavy cream

Steps:

  • Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
  • Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.

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