Try this Delicious Recipe for Pasta with Tomato Cream Sauce

As we all know, there is no better recipe than one which is shared and passed down through family and friends. This recipe from Joan Van Laeke was shared with her by her sister who in turn received it from an Italian family friend whose family has been making it for a long time. Sounds like a winner to me.

Van Laeke and her husband Mark have lived here in Peachtree Corners with their daughters Katie and Jenny for the past 12 years. They are a very active and sport loving family. The girls are involved in tennis, volleyball and soccer. With these and other activities you can imagine the challenge of finding time to enjoy family meals together.

Having dinner together is one thing they try to do, and serving this delicious tomato cream sauce over pasta is one meal that they always enjoy. Van Laeke says, “This is a vegetarian meal that will satisfy my meat loving family. We all love it.” Try this at your house. I bet you’ll love it too.

Tomato Cream Sauce:
ingredients:

• ¾ stick butter
• 3Tb yellow onion, finely minced
• 3Tb chopped celery, finely minced (appx. 1 stalk)
• 3Tb chopped carrots, finely minced (appx. 1 carrot)
• 2½ cups Italian tomatoes (I use a 28 oz can of chopped tomatoes with Italian spices, like oregano, basil and/or garlic.)
• 1½ tsp salt (or, to taste)
• ¼ tsp sugar
• ½ cup cream, half and half or even fat-free half and half (I use the fat-free half and half)
• pasta-radiatore (Van Laeke's favorite found at Kroger) or shells or rotoni
• Parmesan cheese, optional

prep:
Combined all ingredients except half and half in a a large sauce pan.

Simmer for 1 hour, uncovered, stirring occasionally.

Puree sauce in blender and return to pan.  

Bring sauce back to a simmer and stir in half and half.  Stir until thoroughly blended and heated through.

Sprinkle with Parmesan cheese and enjoy!