Creamy Tomato Pasta

I love love love pasta, which is good as it’s usually the vegetarian option on limited menus. This one is from Pioneer Woman with a couple changes.

Pasta with Tomato Cream Sauce

Source: The Pioneer Woman Cooks

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 medium-sized onion, finely diced
  • 4 cloves garlic, finely minced
  • 15 ounces (2 cans) of tomato sauce
  • salt and pepper to taste
  • a dash of sugar (I omitted this)
  • 1 cup heavy cream
  • grated Parmesan or Romano cheese to taste
  • fresh basil
  • 1 1/2 lb fettuccine


  1. Cook pasta according to package directions and drain (Pioneer Women recommends reserving a cup of the pasta water but I didn’t as the sauce was already very liquid-y).
  2. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or two. Add tomato sauce, salt and pepper.Stir and cook over low heat for 25-30 minutes, stirring occasionally.
  3. Remove from heat and stir in cream. Add cheese (I only added a spoonful and wish I’d added more), stir sauce into pasta.
  4. Top with fresh basil and enjoy!

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