Steph's Creamy Tomato Parmesan Sauce

Total Time
Prep 5 mins
Cook 15 mins

This is not spicy! For a main dish I have added the Imitation crabmeat to this before and served over linguini. You can add any kind of seafood or even chicken and serve over pasta. Or for a side dish you can serve without meat and mix the sauce over the pasta. Try adding a variety of veggies! Possibilites are plenty!

Ingredients Nutrition


  1. Saute onions and garlic and seasonings (savory, rosemary, salt, pepper, bay leaf, Blackened Redfish Seas) in butter and olive oil.
  2. Add wine and cook 1 minute.
  3. Add tomato sauce and half and half; simmer for 5-7 mintes, stirring frequently.
  4. Add peas and Parmesan, simmer until cheese is melted, 3-5 minutes.
  5. Serve tossed with your favorite pasta.


Most Helpful

Steph, the first 2 steps really make this recipe incredible... it starts as a sensory feast long before it ever touches the palate! I just love a recipe that has me from "hello!" I subbed fat free evaporated milk for the half and half to meet a dietary restriction for heart disease (it's often a good substitute for whole milk, half and half or cream). 2 servings made it to our plates as an entree over grilled chicken and the 2 leftover servings later debuted as a side dish after being baked for 25 minutes in a 400 degree oven with cauliflower under crispy toasted breadcrumbs. Both dishes were excellent. This is a versatile sauce that I am sure has many more faces... possibilities, possibilities!

rsarahl May 27, 2003

Talk about serendipity. I didn't have any blackened fish seasoning in the house and was going to use paprika instead, when I got a care package from Miller with some gorgeous smelling blackened fish seasoning. This is really good, and I think I made it extra special but substituting heavy cream for the half and half. I served this over bow-tie noodles together with some poached salmon as a main course. I'm going to make a triple batch next time to keep in the freezer, this is perfect for impressing company!

Mirj May 13, 2003

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