Pâtes à la sauce tomate et à la crème

Ingrédients

• 1 pound/450 g pasta of your choice
• 3 tablespoons butter or olive oil
• 1 medium onion (, diced)
• 4 garlic cloves (, minced)
• 1/4 cup wine ((red, white, Marsala) or 1 tablespoon balsamic vinegar, optional)
• 28- ounce can ((about 2 cups) crushed tomatoes)
• 1 teaspoon sugar
• 1 tablespoon dried oregano
• Pinch of red pepper flakes (, optional)
• Salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese (, plus more for serving)
• 2 tablespoons chopped fresh basil or parsley leaves

Préparation

1. 1

   To make the sauce: In a large skillet, melt butter over medium heat. Add onion and cook for a few minutes, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, about 1-2 minutes.

2. 2

   Add wine or balsamic vinegar and cook for a couple of minutes until liquid has evaporated. Add crushed tomatoes, sugar, oregano, and red pepper flakes, and season with salt and pepper. Bring just to a boil, then reduce heat to low and let simmer until sauce has thickened, 20-30 minutes.

3. 3

   Meanwhile make the pasta: In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well and set aside.

4. 4

   Once sauce has thickened, stir in cream and Parmesan. Season with salt and pepper to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.

5. 5

   Serve immediately. Garnish with basil or parsley and Parmesan, if desired.