Creamy Tomato Sauce (Pink Sauce) Recipe

{Meatless Monday- Pasta with Tomato Cream Sauce} 

I am in love with “pink” sauce; it is such a great way to make a creamy tomato sauce for your pasta. This makes enough sauce to cover a pound of noodles, you can use any shape noodle you choose (I would recommend Ziti or bowtie).

{Ingredients} 

1 Tablespoon of Olive Oil

4-5 cloves of garlic (depending on how garlicky you like it!)

2 (14.5 oz) can of Italian style diced tomatoes

2 Tablespoon of Italian seasoning
1 Teaspoon of Oregano

1 Teaspoon of salt

Pinch of white sugar

1 Cup of heavy cream

2 Tablespoon of butter

{Directions}

• In a deep sauce pan sauté garlic in olive oil over medium heat

• In a blender combine tomatoes, Italian seasoning, oregano, salt and sugar. Blend for just a few pulses, until the sauce is the texture that you like (I like mine without any chunks of tomato)

• Add the tomato mixture into the oil and garlic and simmer for 5-10 minutes over medium-low heat

• Whisk in the heavy cream and butter

• Heat for about 10 minutes or until the milk is warm, do not allow it to boil

• Season with salt and pepper to taste, serve over noodles and top with Parmesan cheese

(We are out of Parmesan, what a bummer!)

This recipe was adapted from a recipe that can be found here.