Tomato Cream Sauce - Explained.
Collin asked, so I humbly obliged. Please use any pasta you desire. I like farafalle with chunky / sauce-y pastas, but angel hair is great for side dishes. If you’re in a pinch, San Marzano tomato sauce is one of my favorite brands. DEEELICIOUS!
Tomato Sauce
Ingredients
Olive oil to coat the bottom of the pan
1 - 28oz. can of San Marzano whole tomatoes
1 - carrot, brunoise (used instead of sugar)
1 - whole white onion, brunoise
4 - cloves garlic, minced
1/4 tsp red pepper flakes
1 - handful of basil leaves, chiffonade
Kosher Salt
Freshly Cracked Pepper
Fabrication
Take can of tomatoes and separate fruit (its not a vegetable, or is it?) and liquid in two containers. Remove seeds inside tomatoes and roughly chop (I like mine really chunky).
Add olive oil to preheated pan over medium-low setting. Preheat oil (very important). Add carrots and onion. Let veggies sweat (not brown) until carrots are tender - taste yourself to make sure. Add garlic and hot pepper flakes and saute for 30 seconds. Add tomatoes and reserved liquid. Add more salt than you think you should. Reduce by 1/2. Add basil leaves and finish off with a turn of great olive oil.
Tomato Cream Sauce:
Fabrication:
Put favorite (bought or homemade) tomato sauce in a pan. Add 1/2 cup of heavy cream. Reduce over medium-low heat until desired consistency.
@#$%. Now I’m hungry again. 
~Spec