We eat a pasta dish every week. Through the weeks I have learned that the hubby is very particular about his pasta sauces. He LOVES all cream sauces, which usually means loads of calories. I've been trying to convince him for some time now that red sauces can be just as wonderful. We're both not huge fans of the canned sauces. After I made this sauce he was hooked! And thank heavens for me it's so easy and cheap.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1 tablespoon dried basil leaves
- 3/4 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy cream/milk (I usually just use milk)
- 1 tablespoon butter
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Prep time: 5 min. Cook time: 15 min. Ready in: 20 min.
Amount per serving: 182 calories, 16.2 grams fat (if you use the heavy cream)
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