Pasta with Tomato Cream Sauce

This is one of my favorite dinners and it is so easy to make! I usually make it with diced sauteed asparagus mixed in with the sauce or peas. Tonight I served it with some Italian Sausage which is good also!

Ingredients

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound Fettuccine or whatever pasta you want

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water (i never use this but you can keep it and mix it in with the sauce to make the sauce a little thinner.)

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Peach Crisp

So I made this peach crisp tonight and it was a semi fail. I learned that next time I should use peaches that are a not still slightly green and not to make the peach filling the night before. The peaches tasted like celery which was totally weird but this has the potential to be really yummy. This would also be very good with berries or apples instead of the peaches.

Ingredients

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft but definitely not still partially green, lol)
Grated zest and juice of 1/2 lemon
2 tablespoons of maple syrup
1 cup Flour
½ cups Sugar
½ cups Light Brown Sugar, Firmly Packed
½ teaspoons Ground Cinnamon
½ teaspoons Ground Nutmeg
¼ teaspoons Salt
1 stick Butter (1/2 Cup)
Grated zest and juice of 1/2 lemon


Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel and slice peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.