Tomato Cream Pasta Sauce

If you like smooth sauce then puree the first nine ingredients in blender after the onion and garlic have been sauteed, but before beginning to bring these ingredients to a boil. If you prefer thick sauce, whether smoothed or left chunky, then drain the diced tomatoes.



  • 2 Tbsp. olive oil
  • 1 small red onion, finely diced
  • 1 tsp. minced garlic
  • 1 (14.5 oz.) can Italian-style diced tomatoes, not drained
  • 1 Tbsp. dried basil leaves
  • 3/4 tsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 cup heavy cream
  • 1 Tbsp. butter


In a saucepan, saute the onion and garlic in olive oil over medium heat. Add tomatoes, basil, sugar, salt, and pepper. Bring to boil and continue to boil, stirring occasionally, for 5 minutes or until most of the liquid evaporates. Remove from heat and stir in whipping cream and butter. Reduce heat and simmer for 5 more minutes.

By Deeli from Richland, WA


August 20, 20100 found this helpful

This reminds me of the Bolonese sauce a German exchange student made for us a few years ago. She, however, scorned any canned tomatoes and insisted on fresh ones only. She settled for Hillshire Farms beef sausage, said it was "OK". It was delicious, if inconvenient, for Laramie, WY in the early spring! It can be hard to grow or get really fresh tomatoes here. Also, a "normal" dish that her family made is mashed potatoes and noodles with a white sauce. Hard to believe she could be the teeny little girl she was!

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