Tomato Cream Sauce

The Fish Fam LOVED this Tomato Cream Sauce.

It's from the Pioneer Women, which I love pretty much all of her recipes!

I changed this one up a bit though because we limit cows milk as much as possible, so instead of using the heavy cream I made a white sauce with butter, flour, and coconut milk. Very easy. Directions here.

I've also got lots of help in the kitchen! My little one opens the cans of organic tomato sauce and while another grates the parmesan cheese. Very helpful!

Mine didn't turn out so orange, but the family said it's super super good and we've had it quite a few times these last few weeks with organic pasta.

Pasta with Tomato Cream Sauce

The Pioneer Women

Ingredients:

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
•  Salt And Pepper, to taste
•  Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
•  Grated Parmesan Or Romano Cheese, To Taste
•  Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

*Switch out the wheat noodles for gluten-free to make it gluten-free!