Categories: Pasta

Ingredients

• 12 oz fettuccine
• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 2- 15 oz cans tomato sauce
• Salt and black pepper to taste
• Dash of sugar
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• Chopped fresh basil

Directions

1. Cook the fettuccine as directed, reserving a little pasta water for later.

2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent, about 4 minutes. Pour in the tomato sauce. Add the salt, pepper and sugar, then stir it around and cook until warm. Next comes the heavy cream. Stir in the cream and watch it slowly turn from a red-and-white mess to a light orange.

3. Drain the pasta, dump some grated Parmesan into the sauce and then dump in the pasta. Toss together and splash in some hot water if the sauce is too thick.

4. Just before serving, toss in a little more Parmesan and chopped fresh basil.

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