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SPAGHETTI WITH CHEESY TOMATO CREAM SAUCE

Serve with a green vegetable or a salad and your favorite Italian bread. Note: For a smoother sauce, puree the tomatoes first in a blender for a few seconds.

SPAGHETTI WITH CHEESY TOMATO CREAM SAUCE

  • 1/4 cup olive oil
  • 4 garlic cloves (minced)
  • 1/2 small white onion (minced)
  • 2 14.5-ounce cans diced tomatoes (undrained (see note))
  • 1/2 cup grated Parmesan cheese plus additional for sprinkling
  • 1/2 cup cream or half-and-half
  • 1/4 cup low-fat ricotta cheese, about 2 oz
  • 20 fresh basil leaves (or)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper (ground)
  • 1/4 teaspoon red pepper (crushed)
  • 8 ounces uncooked spaghetti or pasta of your choice
  1. Heat the oil in a medium saucepan over medium-high heat. Cook and stir the garlic and onion until you smell the aroma.

  2. Remove from the heat and add the tomatoes, 1/2 cup of the Parmesan cheese, cream, ricotta, basil, salt, black pepper, and crushed red pepper, if using. Cook over low heat until the sauce coats the back of a spoon, 10 to 15 minutes.

  3. Meanwhile, cook the pasta according to package directions. Drain.
  4. Divide the pasta among four plates and spoon the sauce over each. Serve, passing additional cheese

Note: For a smoother sauce, puree the tomatoes first in a blender for a few seconds.

Serve with a green vegetable or a salad and your favorite Italian bread.

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