Creamy Tomato Pasta

Note: It is important that your Pasta is done before the sauce, so depending on your pasta’s cook time (I prefer angel hair for the 3 minute cook time), get that water boiling.

Heat the oil over med-high heat.

While that’s happening open the tomatoes and drain, saving the juice. Give them a couple of quick chops.

Then add the minced garlic and the cracked red pepper to your hot oil. Stir around using a large wooden spatula until it just starts browning.

Dump the tomatoes in the pan, then stir and chop at them with your spatula. If it is getting too hot, turn down the heat a little bit. This is where I like to liberally salt and black pepper the tomatoes.

Add about 1/2 cup of the tomato juice. Salt again. Turn the heat up a little and let it come to a boil.

Reduce the heat to med-low and let cook for about 5 minutes.

Pour in your cream and stir it all up for about 2 minutes.

Now: Is your pasta done? Let the sauce cook for a couple minutes more then add your basil and serve.

Is your pasta still cooking? Reduce the heat to simmer and wait for your pasta to finish. Then add the basil and serve.

Sometimes I pour the whole pan on top of the pasta and sometimes I put it to the side so everyone can help themselves. You decide.

You can also add cooked chicken to this dish. Just add at the end.

So easy and so delicious. Thanks, Becky G.