Pasta with Tomato Cream Sauce

9:34:00 PM Ashley Tok 0 Comments

I love tomato cream sauce for my pasta - best of two worlds! Sad to say, not every Italian restaurant offers the 'ultimate' sauce. So, the best solution is to make my very own!  

Ingredients ( serves 4 -5 pax)
  • 2 Tablespoons Oil (preferably Olive Oil)
  • 2 Tablespoons Butter (approximately 30g)
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 1 can (29 Ounce) Tomato Puree
  • Salt, Pepper and Sugar to taste
  • 1 packet Cooking Cream (200ml)
  • Grated Parmesan or Romano Cheese, To Taste
  • 250g of Tagliatelle (or any other preferred pasta)
The Tomato Cream Sauce
Minced the garlic
Sliced & diced the onion
Butter, oil, garlic and onion in a pot and stir them around
Pour in the tomato puree and cook the sauce at low heat for about 20-30 minutes
Add salt, pepper and sugar for taste
When the sauce is done, remove sauce from heat. Let it sit for a minute or so, then pour in the cooking cream
Throw some Parmesan cheese into sauce

The Pasta 
Add a bit of salt in boiling water, and then add pasta. Cook for 3 minutes or as per the pasta package instruction.
Drain off water for later use

The Sauteed Mushroom
Half or quarter the mushroom
Stir butter and garlic in a pot. Then, add in the mushroom for 4 - 5 mins or when slightly brown. 

The Final Result
Bon App├ętit!

P.S: Paiseh, my photo quality lousy, it was really difficult to take pictures while you are cooking!

The Verdict
It was pretty okay, but I would prefer it to be less acidic/sour. Think I will use a thicker cream to neutralise the sauce the next time! And hor, I added in a lot Parmesan cheese, so end up the sauce became very thick or lumpy, looked like bolognese sauce. Keke

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