Tomato and Cream SAUCE

I found this recipe on the side of a bag of fancy noodles.  It was in 2007, and I am sure I stole this package of noodles out of my mom’s cupboard.  I was newly married, and unsurprisingly poor. I remembered that this recipe was really the first time I had made sauce that wasn’t just dumped out of a can.  I also recall going to the grocery store thinking, what in the hell is heavy whipping cream?  But I charged forward, made the sauce and it was excellent.   Here I am 15 years later, still making this recipe and never without a healthy supply of heavy whipping cream. 

Serves 5-6

½ stick butter

2 cups of crushed tomatoes  (you can use fresh just make sure the skins are off or use a can of tomatoes)

1 cup heavy whipping cream

Salt and pepper to taste

1 lb pasta (the fancy stuff is pretty good here but regular will do as well)

2 ½ oz of shredded Parmigiano-Reggiano cheese (any hard cheese will do)

5-6 fresh basil leaves (dried if it is winter

Melt butter in a sauce pan until it starts to foam.  Add tomatoes, cream, salt, pepper.  Bring to a light boil. Return to medium low heat and cook for 10-15 minutes, stirring frequently.  Meanwhile cook pasta until just slightly al dente.  You do not want soft noodles.  Add salt to your liking into the water.  Drain noodles and transfer to a large bowl.  Toss the sauce into the pasta.  Top with cheese, toss.  Garnish with basil.  Salt and pepper to taste.