Tomato Cream Sauce
Tomato cream sauce blends sweet softened onion, garlic, canned tomatoes, rich heavy cream, and Parmesan into a velvety coral pasta sauce in just 10 minutes over gentle heat.
Equipment
- 12-inch saute pan
Ingredients
- 2 tablespoons olive oil
- ½ cup diced sweet yellow onion
- 1 teaspoon minced garlic
- 14.5 ounce can diced tomatoes
- 15 ounce can tomato sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper or to taste (optional)
- freshly ground black pepper to taste
- ½ cup heavy cream
- ½ cup finely shredded Parmesan plus more for serving
- fresh basil for serving (optional)
Instructions
- Warm the olive oil in a 12-inch sauté pan over medium-low heat, then add the onion and garlic; stir occasionally for 2 to 3 minutes. The onion should look translucent and smell sweet and fragrant, with no browning at the edges.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, dried basil, sugar, salt, crushed red pepper if using, and black pepper; then fold in the heavy cream and Parmesan and cook for 1 to 2 minutes. Stop when the sauce is hot, softly bubbly, and pale coral pink with melted Parmesan throughout.
- Toss the sauce with cooked pasta and finish with fresh basil if desired. The sauce should cling to the noodles; add a small splash of reserved pasta water if it tightens too much.
Notes
Heat control: Keep the heat on medium-low and avoid a hard boil once the cream is added to prevent the dairy from curdling or separating.
Texture tip: If the sauce tightens or separates, whisk in a splash of warm, starchy pasta water to bring the emulsion back together.
Reheating: Reheat leftovers gently over low heat, stirring often with a splash of water, milk, or broth to keep the sauce smooth and prevent breaking.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.