Whew. It’s been a busy few weeks. We had a huge deadline at work and with the Easter holiday, it’s been a whirlwind. I had family over for Palm Sunday and we had a few favorites. One of them is this Creamy Tomato Sauce over ravioli. Now, the ravioli I like to use is store bought and frozen (I know, don’t judge) but the highlight is this sauce. It is delicious. I bet you’ll have a difficult time trying to stop yourself from licking the plate after the ravioli are gone. Just be sure to have a few loaves of crusty Italian bread to mop up any remaining sauce on the plate.
Creamy Tomato Sauce
Yield: 4 – 6 servings Cook Time: 45 minutes
- 1 28 ounce can of your favorite crushed tomatoes
- 1 cup heavy cream (I use heavy whipping cream)
- 2 tablespoons shredded fresh basil or 3 teaspoons dried basil
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano or marjoram, optional (I omit this)
- Salt and black pepper to taste (I omit the pepper)
Step 1: Combine tomatoes, oregano, basil, garlic, salt and black pepper in a large sauce pan or a stock pot. Cook on low and bring the tomato mixture to a simmer. Simmer 30 minutes.
Step 2: Add cream and stir until combined. Meanwhile begin cooking a pound of your favorite pasta according to the package directions in a different pot. Back to the sauce – simmer until thickened while stirring occasionally. You will see the mixture thickening after 10 to 15 minutes.
Step 3: Server immediately over your favorite pasta.
Tips: This recipe is best the first day. It’s good as leftovers too but it won’t be as creamy and will begin becoming more like a regular pasta sauce.