Spicy and Creamy Tomato Pasta Sauce


I don’t usually crave pasta, but when I do, it’s on. Once the thought of pasta creeps in, I will gladly eat it for breakfast, lunch and dinner every day. Wow. I sound really unhealthy. This recipe was created out of a craving for something warm, a touch on the heavy side, and just a tad spicy. The fire roasted tomato sauce adds a great kick that’s not too-hot-to-handle. Looking for something even hotter? Add in a couple of chipotle peppers in adobo sauce to your blend for a scorching kick.

Spicy and Creamy Tomato Pasta Sauce

1 15 oz. tomato sauce
1 15 oz. fire roasted tomatoes
4 cloves garlic, minced
1 yellow onion, diced
2 tsp. dried oregano
1 tbsp. olive oil
2 tbsp. unsalted butter
1 tsp. kosher salt
1 tsp. crushed black pepper
1 tsp. sugar
1 cup heavy cream
1 cup grated parmesan

1. In a large saucepan over medium heat, combine the butter and olive oil with the onions and garlic. Cook until onions are translucent and the garlic is fragrant.

2. Combine the tomato sauce and fire roasted tomatoes into the saucepan along with the oregano, salt, pepper and sugar. Bring to a boil over medium-high heat and then back down to a simmer. Simmer for 20-30 minutes while stirring occasionally.

3. Once the sauce has simmered, blend until smooth with an immersion or heatproof blender. Blend in small batches and gradually add in the heavy cream.

4. Top with grated parmesan and some chopped basil leaves. Enjoy!

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