Tomato And Cream Sauce

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Servings: 5 Difficulty: Intermediate
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A rich, velvety blend of bright acidity and creamy indulgence perfect for pasta.
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This luxurious Tomato and Cream Sauce strikes the perfect balance between the bright, tangy acidity of crushed tomatoes and the rich, velvety smoothness of heavy cream. It is a versatile Italian-inspired classic that transforms simple pasta into a restaurant-quality meal. The sauce features aromatic garlic sautéed in olive oil, a hint of heat from red pepper flakes, and a slow simmer to deepen the flavors. Ideal for coating fettuccine, penne, or even as a base for lasagna, this sauce is quick to prepare yet deeply satisfying. It pairs beautifully with fresh basil or a sprinkle of Parmesan cheese, making it a reliable favorite for weeknight dinners or entertaining guests.

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Tomato And Cream Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 5 Calories: 126.0

Description

This luxurious Tomato and Cream Sauce strikes the perfect balance between the bright, tangy acidity of crushed tomatoes and the rich, velvety smoothness of heavy cream. It is a versatile Italian-inspired classic that transforms simple pasta into a restaurant-quality meal. The sauce features aromatic garlic saut&# 195;©ed in olive oil, a hint of heat from red pepper flakes, and a slow simmer to deepen the flavors. Ideal for coating fettuccine, penne, or even as a base for lasagna, this sauce is quick to prepare yet deeply satisfying. It pairs beautifully with fresh basil or a sprinkle of Parmesan cheese, making it a reliable favorite for weeknight dinners or entertaining guests.

Ingredients

Directions

  1. In a large unheated skillet, combine the olive oil, minced garlic, sea salt, and crushed red pepper flakes.
  2. Stir gently to coat the garlic evenly with the oil.
  3. Cook over moderate heat for 2 to 3 minutes, stirring frequently, until the garlic turns golden but not brown.
  4. If using whole peeled tomatoes, run them through a food mill directly over the skillet; if using canned crushed tomatoes, add them straight from the can.
  5. Stir the tomatoes into the garlic oil and simmer, uncovered, for 15 minutes until the sauce begins to thicken.
  6. Reduce heat to low, add the heavy cream, and stir to combine.
  7. Heat gently for 1 minute until warmed through, being careful not to boil the cream.
  8. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 126.0kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 35.0mg2%
Total Carbohydrate 27.3g10%
Dietary Fiber 8.4g34%
Sugars 18.2g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce is best served immediately over cooked pasta (about 1 lb) or used as a layer in fresh lasagna.

For a vegan version, substitute the heavy cream with a rich coconut cream or a plant-based cooking cream, though the flavor profile will change slightly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if the sauce has thickened too much.

Fresh basil or parsley can be stirred in at the very end for added freshness and color.

Recipe adapted from "Patricia Wells' Trattoria".

Keywords: tomato cream sauce, italian pasta sauce, heavy cream, crushed tomatoes, garlic, olive oil, red pepper flakes, quick dinner, pasta sauce, vegetarian, simmered sauce, rich sauce, home cooking, easy recipe, comfort food, lasagna sauce
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