Healthy Creamy Tomato Sauce Recipes

Steps:

• Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
• Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened. Use sauce immediately, or cover and refrigerate up to 24 hours.

Steps:

• Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.

Steps:

• Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
• Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.

Steps:

• In a large skillet, heat oil over medium heat and cook onions for about 3 minutes or until softened.
• Add tomatoes and spices and bring up to a boil.
• Reduce heat and simmer for about 10 minutes, or until thickened.
• Whisk in softened cheese until mixture is smooth and is softly bubbling.
• Toss with cooked pasta (try penne) and serve with parmesan cheese.

Steps:

• Heat EVOO in skillet and add onion and garlic. Sautee until the onions are translucent.
• Add can of tomatoes (Juice and all), allow for mixture to come up to heat.
• Add wedges of cheese, and Parmesan and mix to combine, until cheese is melted and the mixture takes on a light "cream" sauce look.
• Add any fix-in's (I like seafood sausage medallions) and serve over pasta!
• Enjoy!