The inspiration for this sauce came from Pioneer Woman’s creamy tomato sauce. I used her suggestion of canned tomato sauce instead of canned whole peeled tomatoes. Tomato sauce has more body than most other choices which is a good thing here.
From there, I veered off in my own direction, using light cream instead of heavy cream which most recipes suggest. A half cup of light cream is all that’s needed for a luscious sauce that’s neither too rich nor too heavy.
Pasta with A Light Tomato Cream Sauce Recipe
The wine adds another layer of flavor that I love but you can leave it out with good results.
Thai basil gives this simple, voluptuous pasta dish a unique, lively kick. Regular basil would be just fine too.
I turn to Muir Glen Tomato products for their fresh taste. With an elemental sauce like this one, use the best tomato sauce your budget can afford. You’ll be rewarded for it.
Stick to Italian pasta brands too. Sometimes I go for the fancy artisan pastas. But in this recipe I used Barilla brand, sold in most supermarkets. Fresh pasta would be wonderful too. It’s important not to overcook the angel hair. I usually take it out before the recommended time. It should still have a bite and not be a mushy mess. Thin spaghetti will work too. If you’re gluten free, pick your favorite brand. There are lots of good gluten free pastas out there now.
If you like the flavor of bell peppers in your sauce, add one red or green bell pepper and saute it with the onions.
- 2 medium onions, diced
- 2 15-ounce cans of Muir Glen Organic Tomato Sauce (see notes)
- 2 garlic cloves, minced. I use a microplane zester to mince the garlic.
- A drizzle of honey or a couple of pinches of sugar to balance the acid in the tomatoes.
- 1/3 cup of red wine. I used a Cabernet Sauvignon. Use a wine that you’d drink.
- 1/2 cup of light cream
- A generous handful of fresh Thai basil or regular basil, torn or chopped.
- 1 teaspoon of dried oregano, basil or Italian seasoning. Rub it between your fingers when adding it to the sauce to release the flavor.
- 2 dried bay leaves, optional. Remember to remove them from the sauce before serving
- Olive oil for cooking
- Sea salt and fresh cracked black pepper to taste
- 1 lb box of angel hair pasta or thin spaghetti cooked al dente, according to the package instructions. You can use regular pasta or gluten free.
- Parmesan cheese and more Thai basil for serving (optional)
Saute the onions in some olive oil, salt and pepper in a medium pot over medium heat until tender. Once the onions are soft, add the oregano, wine, tomato sauce, garlic, bay leaves, more pepper and a pinch of salt and a drizzle of honey or a few pinches of sugar. Bring to a boil. Lower the heat and gently simmer, covered, for about 30 minutes or until the flavors have softened and melded together. Turn off the heat, remove the bay leaves and slowly stir in the light cream. Sprinkle with lots of freshly chopped basil. Toss the cooked pasta with some of the sauce. Serve individual portions of the pasta with sauce topped with more fresh basil and Parmesan cheese. Enjoy!