Tuesday, 17 November 2009

Pasta with Creamy Tomato Sauce

This pasta dish is really easy to make but tastes like you spent a lot of time working on it. Don't leave out the nutmeg. It really enhances the flavours. If at all possible, use fresh Parmesan cheese. The 'fake stuff' just doesn't compare!

Serve with warm garlic bread and a salad for a complete meal.

2 tsp olive oil
2 large garlic cloves, minced
1 small onion, diced
1/2 green pepper, thinly sliced
1 cup button mushrooms
1 (680mL) jar tomato sauce
1 (19oz) can diced tomatoes
1 cup half-and-half creamer
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 tbsp basil
1 (8oz) package of angel hair or spaghetti pasta
1/4 cup freshly grated Parmesan cheese

In a large saucepan, saute the garlic, onion, green peppers and mushrooms in the olive oil until onion is soft. Add tomato sauce, diced tomatoes, half-and-half, pepper, nutmeg and basil. Simmer over low heat for 30-45 minutes; DO NOT BOIL.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

Toss pasta with sauce and Parmesan cheese. Serve immediately.

Alternative: You can try adding cooked Italian sausage or cooked chicken breast to this dish as well.


saskmom said...

This sounds so yummy. I have to try it too. 8-)

Beth said...

This sounds really good and appears to be something even I could manage! I may actually try this one. Minus the mushrooms. :)

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