Apparently my New Year's Resolution to keep up this blog is failing miserably. I haven't even posted our wedding pictures on Facebook yet! To say I have an issue with remembering this thing is an understatement. But enough about my scattered brain.
You guys. This sauce. Rachel Schultz has a recipe for a sauce very similar and her blog was one of the first places I saw this delicious and delectable recipe. Mine is a little different, having taken it from Alyssa over at the Recipe Critic. The sauce with her recipe is from the parmesan chicken one. I made this a few weeks ago when my main squeeze had the flu and he just wanted a simple pasta with some sort of tomato sauce. I used her recipe, but omitted the chicken because he wasn't super hungry. Thus, the sauce has been used multiple times and with countless varieties of pasta. Our favorite is bow tie, but you can certainly use fettuccine or maybe even spaghetti! I want to experiment with this sauce like I did with the Alfredo sauce, so hopefully that will happen soon!
But anyways. This sauce you guys. It's a tomato cream sauce and it has such good flavor! The good thing is that it doesn't take much nor does it take very long to make (bonus!). It's so delicious that I could just top some garlic bread with it and be a happy camper. I don't stray from Alyssa's recipe much. I add a pinch of crushed red pepper for a tiny bit of heat and I add a little more cheese (we're cheese lovers around here). Oh. And I omit the onions, because duh. Onions. A little time on the stove and you have a great tomato cream sauce! Enjoy my friends.
I know it's not the best picture, but trust me. It's delicious!
Tomato Cream Sauce
1 tbsp olive oil
1 small onion, chopped (I omitted)
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
½ cup heavy cream
¼ cup grated parmesan cheese (the canned stuff)
1 teaspoon McCormick Italian Seasoning
Herb Grinder (I could not find this, so I just use regular Italian seasoning)
salt and pepper to taste
½ cup shredded parmesan cheese
How to make said perfect sauce:
-Add 1 tablespoon olive oil to a saucepan
and add the onion and garlic. Sauté for a couple of minutes until tender. Add
the tomato sauce, heavy cream, parmesan cheese, and Italian seasoning. Salt and
pepper to taste.
-Bring to a simmer until thickened.
Serve over pasta of choice.
Note: The shredded parmesan cheese is meant to top the chicken with in Alyssa's recipe. If I am not cooking chicken with this, I just add it in with the sauce. I use fresh parmesan cheese, not the pre-shredded stuff. It melts easier!
