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hicksofmarvin

Spaghetti with Tomato Cream Sauce

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Rate this recipe 4.6/5 (9 Votes)

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

Details

Adapted from damndelicous.net

Preparation

Step 1

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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