- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1 tablespoon dried basil leaves
- 3/4 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon butter
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
04/08/2017
recipepes.com
Tomato-Cream Sauce for Pasta, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
