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Spaghetti with Tomato Cream Sauce
5 from 18 votes

Spaghetti with Tomato Cream Sauce

This Spaghetti with Tomato Cream Sauce features classic pasta tossed in a rich sauce made from crushed tomatoes simmered with garlic, onion, and Italian herbs, then finished with butter, milk, and heavy cream for a smooth texture. The sauce is gently seasoned and enhanced with Parmesan and fresh parsley, delivering a balanced, creamy tomato flavor.

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

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

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
  4. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 15-20 minutes. Stir in balsamic vinegar.
  5. Stir in milk and heavy cream until well combined and heated through, about 2 minutes.
  6. Serve immediately, garnished with Parmesan and parsley, if desired.