SPAGHETTI WITH TOMATO CREAM SAUCE

By Golfwidow7

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
• to salt and freshly ground black pepper, to taste
• 1 teaspoon balsamic vinegar
• 3/4 cup milk
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from yummly.com

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.