Pasta with Tomato Cream Sauce

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) 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
• 1-½ pound Fettuccine

Preparation Instructions

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.)

Go here for Step by Step Visuals:  

http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

Italian Pasta Stir-Fry

8 ounces uncooked linguine
1 medium onion, chopped
2 medium tomamtoes, seeded & diced
1 medium zucchini, sliced
1/4 c. snipped fresh parsley
1 T. olive oil
2 garlic cloves
1 t. each dried basil & oregano leaves
1/8 t. each salt & ground black pepper
1/4 cup (1 oz.) grated fresh Parmesan cheese

Cook linguine according to package directions. Drain and keep warm.

Heat oil in skillet over medium heat until hot. Press garlic into skillet; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in linguine. Sprinkle Parmesan cheese over pasta. Serve immediately.