Never have disappointing after-work/after-school spaghetti and red sauce again! This tomato cream sauce will be (note the confidence) your go-to pasta sauce moving forward. It's a breeze to make and it freezes well so you can pull it out in a pinch for a delicious weeknight meal!
Melt the butter and olive oil in a medium-sized pot over medium heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic, Italian seasoning, salt, and pepper and saute for 2 more minutes.
2 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, ½ teaspoon EACH: Italian seasoning, salt, and pepper, 3 cloves garlic
Add the tomatoes and cream to the pot and bring it to a simmer. Continue to simmer for 20 minutes to thicken the sauce, covering the pot halfway with a lid if needed to prevent splatters. Stir in the parmesan cheese and season the sauce with extra salt and pepper, if needed.
28 ounce can crushed tomatoes, 1 cup heavy cream, ½ cup parmesan cheese
OPTIONAL STEP: for a silky smooth sauce, blend the sauce using an immersion blender.
Serve the sauce over your choice of pasta with extra parmesan and a little fresh basil on top.