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Kittencal's Creamy Tomato Pasta Sauce

Here's how you make Kittencal's Creamy Tomato Pasta Sauce
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  • Servings: 7
  • Prep: 10m
  • Cook: 2h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 medium yellow onion, finely chopped
  • 1 small red bell pepper (seeded and finely chopped, do not substitute green or yellow pepper)
  • 3 tablespoons sun-dried tomatoes (oil-packed, finely chopped - can use more)
  • 6 large garlic cloves, minced (the more garlic the better!)
  • 1 teaspoon red pepper flakes (or adjust to suit heat level)
  • 1 tablespoon dried basil ( rubbed between fingers to release flavors)
  • Olive oil (as needed to cover the bottom of the saucepan)
  • 2 tablespoons tomato paste
  • 1 can (28 ounce) can crushed tomatoes
  • 1 can (28 ounce) can plum tomatoes (do not drain)
  • 1/2 cup heavy cream (33-35% whipping cream, can use more or less)
  • Salt and fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot). Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened. Add in garlic, chili flakes and basil; cook stirring for 2 minutes,. Add in tomato paste; stir for 2 minutes.

  • Step 2: Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork. Reduce heat to low cover with a lid and simmer for 30 minutes. Uncover and continue to simmer (uncovered) over low heat for another 2 hours stirring frequently (the longer simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).

  • Step 3: Season with salt and black pepper about halfway through cooking. At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days. At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.

We hope you enjoy this recipe!

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