When I was studying in Spain during college, I remember walking home from school after my morning classes, eagerly anticipating the 2 o'clock mid-day meal and looking forward to the delicious lunch my host mother was sure to be preparing. My roommate and I were always very excited to return home from a long morning at school to find that it was pasta day. One of the two pasta dishes that my host mother regularly prepared had an orange-colored sauce. It baffled me that it wasn't red like "normal" pasta sauces, and I had no idea how she made it.
When I saw this recipe on The Pioneer Woman's blog, it reminded me so much of the pasta sauce that my host mother made. I knew I had to try it. It turned out to be similar to what I remembered, but not exactly the same. Regardless, this pasta was really tasty. I rarely think that a pasta is not tasty though.
Pasta with Tomato Cream Sauce
Ingredients:
1 Tablespoon olive oil
1 Tablespoon butter
1/2 of a medium onion, finely diced
2 cloves garlic, minced
1 can (15 ounces) tomato sauce
salt and pepper, to taste
dash of sugar, or to taste
1/2 cup heavy cream
grated Parmesan cheese, to taste
fresh basil, chopped
3/4 pound fettuccine
Directions:
1. Cook pasta according to package directions. Drain; reserve 1 cup of pasta water.
2. Meanwhile, heat butter and oil over medium heat. Add onions and garlic and saute for a minute. Pour in tomato sauce and add salt, pepper and sugar to taste. Stir and cook over low heat for 25 to 30 minutes.
3. Remove sauce from heat. Stir in cream. Add cheese to taste and check seasonings. Stir in pasta. Thin with the pasta water if necessary. Stir in basil and serve immediately.
Source: The Pioneer Woman Cooks; http://thepioneerwoman.com/cooking
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