Spaghetti with Tomato Cream Sauce
Jazz up those boring spaghetti nights with this super easy, no-fuss cream sauce made completely from scratch!
Ingredients
- 1 pound spaghetti
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon balsamic vinegar
- ¾ cup milk
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
- Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 15-20 minutes. Stir in balsamic vinegar.
- Stir in milk and heavy cream until well combined and heated through, about 2 minutes.
- Serve immediately, garnished with Parmesan and parsley, if desired.