Spaghetti with Tomato Cream Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Course
Main Course
Spaghetti with Tomato Cream Sauce
Description
The recipe combines spaghetti cooked to al dente with a slowly simmered tomato sauce that starts with sautéed garlic and onion in butter. Adding canned crushed tomatoes along with dried basil, oregano, parsley, and optional red pepper flakes builds a flavorful, herbaceous base. The sauce is cooked down to thicken and then enriched with balsamic vinegar, which adds subtle acidity and depth.
Milk and heavy cream are stirred in near the end to create a creamy consistency and mellow out the tomato’s brightness. The pasta is served immediately, coated in this velvety sauce and topped with freshly grated Parmesan and chopped fresh parsley for added savory notes and freshness.
This dish works well as a comforting main course and pairs nicely with a simple green salad or garlic bread. The cream balances the acidity of the tomatoes, yielding a smooth, rich pasta sauce with classic Italian seasonings.
Ingredients
- 1 pound spaghetti
- 2 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 onion diced
- 1 crushed tomatoes 28-ounce can
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon parsley dried
- ½ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 teaspoon balsamic vinegar
- ¾ cup milk
- ¼ cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
You'll Also Love
