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.

Print

SPAGHETTI WITH CHEESY TOMATO CREAM SAUCE

Servings 4

Ingredients

  • 1/4 cup olive oil
  • garlic cloves minced
  • 1/2  small white onion minced
  • 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

Instructions

  • Heat the oil in a medium saucepan over medium-high heat. Cook and stir the garlic and onion until you smell the aroma.
  • 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.
  • Meanwhile, cook the pasta according to package directions. Drain.
  • Divide the pasta among four plates and spoon the sauce over each. Serve, passing additional cheese

Notes

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.

CONVERSATION STARTER:

You had a pretty good report card this time. That B+ in math is great! But I know you could do better in science. What can we do to help you with that?

The post SPAGHETTI WITH CHEESY TOMATO CREAM SAUCE appeared first on The Food Nanny.