Description
This velvety tomato cream sauce combines the richness of cream with the tangy freshness of tomatoes. Itβs versatile, quick to make, and perfect for pasta, chicken, or seafood dishes.
Ingredients
Scale
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- SautΓ© Garlic: Heat olive oil in a saucepan over medium heat. Add garlic and sautΓ© until fragrant, about 1 minute.
- Add Tomatoes: Stir in the crushed tomatoes, basil, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
- Incorporate Cream: Reduce heat to low and stir in the heavy cream. Cook for 2-3 minutes, allowing the flavors to meld.
- Finish with Parmesan: Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Serve: Garnish with fresh basil leaves and serve over your favorite pasta, grilled chicken, or seafood.
Notes
- For a smoother sauce, blend the tomatoes before simmering.
- Add a splash of white wine for an extra depth of flavor.
- This sauce pairs beautifully with penne, spaghetti, or ravioli.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210 kcal
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 7g
- Protein: 6g