Super Easy Tomato-Cream Sauce
You know those nights when it seems like you only have the time and energy to boil up a box of spaghetti and pour on some jarred tomato sauce and you know that no matter what it’s going to be a “meh” sort of meal? Well, I’m here to tell you that with just the teensiest bit more effort, and some pantry and fridge staples, you can turn that ho-hum dinner into a memorable meal that you’ll actually want to include in your regular meal rotation.
Enter this life-saving Tomato-Cream Sauce.
All you need is a can of whole peeled tomatoes (San Marzano if you can—they’re the best), some minced garlic, olive oil, crushed red pepper flakes and a little bit of heavy cream.
The whole thing comes together in just about 10-12 minutes which times out perfectly with the boiling of the water and the cooking of the pasta.
It will make your house smell great!
And I guarantee it will taste way, way better than any store-bought version! It’s light and fresh (no added sugars and preservatives) with just the right balance of tomato sauciness and creaminess. And you can up (or lower) the spicy factor by how much red pepper flakes you toss in.
It’s terrific over pasta, topped with a little freshly grated Parmesan if you have some on hand—
Or you can stir the whole thing together and serve it directly out of the skillet for even less clean up, which on these crazy busy nights is nothing to sneeze at!
Toss together a simple salad, boil some frozen peas and you’ve got yourself one happy little meal. Easy-peasy and done! Is it time for bed yet?!!
Super Easy Tomato-Cream Sauce
Makes enough for 4-5 servings
Prep Time: 15 minutes
Ingredients
2 tablespoons olive oil
2 garlic cloves, minced
Red pepper flakes (use as much or as little as you like)
One 28-ounce can whole, peeled tomatoes (try to use San Marzano if you can)
½ cup heavy cream (you could also use half and half if that’s all you have)
Salt
Pasta (any kind you like)
Freshly grated Parmesan cheese, chopped parsley (optional)
The Recipe
1. In a large deep skillet, heat the oil over medium-low heat and add the garlic, pepper flakes and a pinch of salt. Cook for a couple of minutes, stirring often, until the garlic is just beginning to turn golden—you don’t want to let it get dark brown or it will taste bitter. Add the tomatoes with their juices and use a potato masher or your hands to crush up the tomatoes a bit—it’s ok if there are some larger pieces. Bring the mixture to a boil and then reduce the heat so that it simmers and thickens up a little, about 5-7 minutes. Stir in the cream and let simmer for a minute or two and serve.
2. You can either pour this over cooked pasta (which you can start right before you begin to make the sauce) or add the cooked pasta into the skillet, along with some reserved pasta water and toss everything together. Top with parmesan cheese and/or parsley if you like.
3. Store leftover sauce in an airtight container in the fridge for 3-4 days.
Enjoy!
Note: Recipe adapted from Keepers by Kathy Brennan and Caroline Campion. I tinkered with this—you should feel free to make it your own.
