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Creamy Tomato and Oregano Pasta Sauce
A lovely creamy sauce that you can pour over any kind of pasta. Beats buying a jar!
Ingredients
Serves: 5
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 (400g) tin chopped tomatoes
- 1 tablespoon dried basil
- 3/4 teaspoon caster sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- pinch freshly ground black pepper
- 120ml double cream
- 1 tablespoon butter
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- 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 the boil and continue to boil for 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.
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Reviews & ratings
Average global rating:
(1614)
Reviews in English (1157)
Delicious - 09 Feb 2014
So delicious! I pureed mine in the blender as I prefer smooth creamy sauces, and I added three garlic cloves as I love garlic. I used only half of the onion, and substituted 3/4 cup of skim milk instead of the heavy cream to cut back on calories. The addition of Italian seasoning added an extra zip and zing. Served over fresh cheese ravioli and with a side green salad, it was a fantastic and simple meal. If you double the recipe, you can freeze the remainder of sauce and have on hand for guests or cold nights when you crave comforting pasta dishes. A terrific recipe that I will make again. - 17 Oct 2006 (Review from Allrecipes US | Canada)
Very good! A winner in my book. I substituted fat-free half and half for the cream,cut the butter a little and doubled the garlic. I also used my hand blender and smoothed it a little, so that it wasn't super chunky but still had texture. Hubby loved it. Served it over organic spinach fetuccini with spicy italian sausage sliced on top. Beautiful meal! - 16 Sep 2006 (Review from Allrecipes US | Canada)