Prep 10 mins
Cook 20 mins
This is a favourite recipe that I found years ago in our local newspaper.
- 29.58 ml oil
- 1 clove garlic, minced
- 1 medium onion, chopped
- 793.78 g can diced tomatoes or 4 medium tomatoes, diced
- 4.92 ml sugar
- 4.92 ml dried basil
- 2.46 ml dried oregano
- 2.46 ml salt
- 709.77 ml penne
- 118.29 ml whipping cream
- Saute onion and garlic in oil.
- Add tomatoes, sugar, basil, oregano, salt.
- Bring to a boil, then simmer 20-25 minutes.
- Meanwhile, cook pasta.
- Stir cream into sauce and heat through.
I made this last night and was plesantly surprised with the outcome. The sauce was very good wtihout the cream but I enjoyed the richness that it added. I also added a few tablespoons of grated romano cheese to the sauce and lots of extra garlic. I have lots of leftovers since there are only two of us but that is okay, I'll eat them for lunch today! Thanks for posting!
I used the concept of this recipe and came up with a really nice pasta sauce. My only comment would be to use more garlic. Also....did you know that you can use leftover whipped cream? I did not have enough cream, so I used some canned whipped cream and.... (gosh, darn!!!) didn't it work!!!
The herb and spice measurements are perfect, I added 2cups sliced mushrooms and used half and half cream and used three quarters of a cup for the cream substitution to reduce the calories. I also cooked the noodles el dente and added them to the sauce for the last 15 minutes. Very tasty!!