Creamy Tomato Sauce

1TB olive oil

1 tsp basil

dash of red chili pepper

1/4 cup onion minced

1 clove garlic cushed

dash of salt

2 cans of tomato sauce

3-5 oz parmesan/romano cheese blend

1 cup heavy cream

Pasta for 4-6 servings. We served it with tricolor noodles & also tried it over 3 cheese tortillini.

In olive oil, saute basil & chili pepper, onion, garlic, and salt until onion is tender. Add tomato sauce and let simmer for about 20 minutes. Add cheese. After it is melted stir in the cream and serve over pasta of choice.

I know it is not even complicated. However, this is the closest we have come to making the creamy tomato sauce at Carrabbas which was delicious over their mezzaluna pasta and their seafood stuffed manicotti. Try it and let me know what you think.

Adapted from worldwide ward cookbook. (We didn't like the Gouda cheese flavor originally called for)