Spaghetti with Tomato Cream Sauce

Photo by Missy H.
Adapted from damndelicous.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from damndelicous.net

Ingredients

  • 1

    pound spaghetti

  • 2

    tablespoons unsalted butter

  • 3

    cloves garlic, minced

  • 1

    onion, diced

  • 1

    (28-ounce) can crushed tomatoes

  • 1

    teaspoon dried basil

  • 1/2

    teaspoon dried oregano

  • 1/2

    teaspoon dried parsley

  • 1/2

    teaspoon crushed red pepper flakes, optional

  • Kosher salt and freshly ground black pepper

  • 1

    teaspoon balsamic vinegar

  • 3/4

    cup milk

  • 1/4

    cup heavy cream

  • 1/4

    cup freshly grated Parmesan

  • 2

    tablespoons chopped fresh parsley leaves

Directions

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

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