Entree

The Pioneer Woman’s Tomato Cream Sauce

November 15, 2020 /

This is a Ree Drummond classic that I tried one time for my friends, and now we make it every time we’re all back together. Too many good memories wrapped up in this sauce!

Wine, cheesy bread, and salad not included!
Recipe SnapshotServes: 4-5*Time: 1 hourLevel: Easy
*Important note on servings: Ree’s recipe states that this makes 8 servings. Now, I don’t know who Ree is serving, but my 3 friends and I finish the entire pot every time.

What you’ll need…

2 Tbsp Olive Oil
2 Tbsp Butter
1 Medium Onion, finely diced
4 Cloves Garlic
2 15 oz Cans Tomato Sauce
Salt and Pepper to taste
Dash of Sugar
1 Cup Heavy Cream
Grated Parmesan
Fresh Basil, Chopped
1 lb Fettucine (I usually end up using Linguine)

Get Cooking…

In a large sauté pan heat the butter and olive oil over medium heat. Add in the garlic and onions and cook for about a minute.

Pour in the tomato sauce and season with salt, pepper, and sugar. Cover and simmer for 25-30 minutes stirring occasionally.

While the sauce is simmering, cook the pasta according to package directions. Drain and reserve about 1 Cup pasta water in case sauce needs thinning.

Remove sauce from heat and add in the cream and parmesan, and taste to check salt, pepper, and sugar. Toss the cooked pasta and basil in the sauce to evenly coat. Thin with pasta water if needed. Serve hot.

Original Pioneer Woman Recipe linked here!