Pasta with Tomato Cream Sauce
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!
Credits to The Pioneer Woman.com
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
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
The Final Result
Bon Appétit!
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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