This sauce was first forged for my one pan, 20 minute, sausage tortellini, which is an excellent weeknight dinner, by the way. Try it if you have not already. But in making that meal, I got so much more than just one dinner. I got the sauce, as it is now referred to by David. Anytime pasta is being made, he eagerly asks, “will it have the sauce?” It gets put in so many dishes. It’s basic and fast and yet, just right. Use this on pasta.
Any pasta at all. You will love it.
The Tomato Cream Sauce
Makes about two cups
1 cup vegetable broth
24 ounces (about 2 and 1/2 cups) tomato pasta sauce
1/2 cup heavy cream
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
Stir together vegetable broth, tomato pasta sauce, heavy cream, garlic powder, salt, pepper, and red pepper flake.
- 1 cup vegetable broth
- 24 ounces (about 2 and ½ cups) tomato pasta sauce
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flake
- Stir together vegetable broth, tomato pasta sauce, heavy cream, garlic powder, salt, pepper, and red pepper flake.
Adapted from Kevin and Amanda.