Pasta and cream, what more is there to say? This recipe comes from my mom’s collection and it always turns out tasty. The little pinch of sugar that is added to the sauce really brings out the flavors of the tomatoes and rounds out the dish’s flavor in general. I think this was actually one of the first meals that had more than 3 ingredients that I learned to make. Its a pretty easy recipe and once everything is simmering away you have time to set the table, clean up, and relax.
How to make Pasta with Creamy Meat Sauce
Yield: 4 servings
12 oz lean ground beef or turkey
1 large onion, chopped
2 cloves garlic, minced
2 14 ½ oz cans Italian-style tomatoes, cut up
1 teaspoon dried Italian seasoning
½ teaspoon sugar
½ teaspoon salt
1/8 teaspoon black pepper
½ cup whipping cream
2 tablespoons fresh parsley
For sauce, in a large saucepan cook ground meat, onion, and garlic until meat is brown. Drain off fat. Stir in un-drained tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes or until most of the liquid is evaporated, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Return to saucepan; cover and keep warm.
Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat, stir in parsley.
Transfer cooked pasta to dinner plates or a warm serving platter. Spoon the sauce over pasta.
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