Spaghetti with Tomato Cream Sauce

Name: Spaghetti with Tomato Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound Spaghetti; 2 tablespoons unsalted butter; 3 cloves garlic; 1 onion; 1 28-ounce can crushed tomatoes; 1 teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried parsley; ½ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1 teaspoon balsamic vinegar; ¾ cup milk; ¼ cup heavy cream; ¼ cup freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course

Spaghetti with Tomato Cream Sauce

Iris Warren

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Jazz up those boring spaghetti nights with this super easy, no-fuss cream sauce made completely from scratch!

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Ingredients

Servings

1 pound Spaghetti
2 tablespoons unsalted butter
3 cloves garlic minced
1 onion diced
1 28-ounce can crushed tomatoes
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper flakes optional
Kosher salt and freshly ground black pepper to taste
1 teaspoon balsamic vinegar
¾ cup milk
¼ cup heavy cream
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 15-20 minutes. Stir in balsamic vinegar.
Stir in milk and heavy cream until well combined and heated through, about 2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.