Creamy Tomato Sauce


by Heather Harris Brady

There are lots of creamy tomato pasta sauces on menus out there, but it’s super-easy to make your own, requiring little more than a can of well-balanced tomatoes. I’m using San Marzano tomatoes here, but if you are loyal to another brand or type that’s between you and your saucepan. There’s also room for changing up the meat, adding other veggies, cheeses – it’s all good.

Creamy Tomato Sauce, Makes about four generous servings

  • One 28-oz. can plum tomatoes
  • 1 T. minced garlic
  • 2 T. finely chopped onion
  • 1 c. heavy cream
  • Salt and pepper to taste
  • 1/2 c. fresh shredded Parmesan cheese
  • 2 T. butter
  • 8 oz. uncooked fettuccine (fresh or dried)
  • Olive oil


I included two fresh spinach and feta chicken sausages, diced and 2 cups of fresh Italian baby greens.

To make the sauce:

Heat two tablespoons of olive oil in a saucepan over medium heat. Add the garlic and onion.


Stir until fragrant. Add the can of tomatoes. Fill the can half up with water and add that to the pan too.


Simmer on medium, give it a stir every now and then, and break the tomatoes up with a spoon as you go. Let it bubble away until it’s reduced by half.


Turn the heat down to low and stir in the cream.


Simmer for another 10 minutes and adjust the seasoning to taste.


At this point you can refrigerate the sauce if you’re making it ahead. To proceed, cook your pasta according to package directions.


Drain and toss it with the butter and cheese.


Heat up another tablespoon of olive oil and brown the sausage if you’re using it, then add the greens to wilt alongside.


Add the tomato sauce back to the pan.


Heat through and pour the sauce over the pasta. The cheese will melt and mix with the sauce. Serve with lots of freshly cracked black pepper.


Two years ago: Cake Cookies
One year ago: Grandma’s Chocolate Cookies


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