This is delicious comfort food that is perfect for a snowy night.
By Taylor Kadlec
The sauce is simple, yet full of flavor and has the feel of a tomato sauce yet much more creamy and, in my opinion, delicious. I already have plans to make this again and freeze the sauce for an even quicker weeknight meal! We served this with homemade garlic bread (carbs + carbs = win) but it would also pair well with a salad or green vegetable.
- 3 tbsp olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 tbsp flour
- ½ cup half & half
- ¾ cup milk
- 1 (14.5 ounce) can diced tomatoes
- 1 cup shredded Mozzarella or Parmesan cheese
- ¼ cup fresh minced basil
- salt and pepper, to taste
- 10-12 ounces your favorite pasta, we used whole grain Penne
- Bring large pot of water to boil for the pasta.
- While waiting for water to boil, start the sauce.
- In large saucepan, heat olive oil over medium heat. Add onions and and saute until translucent, about 5-7 minutes.
- Add garlic and cook one more minute.
- Add flour to onion mixture and stir to combine. Let cook another 1-2 minutes.
- Slowly add half and half and then the milk, stirring continuously.
- Add tomatoes then cook another 7-10, stirring often, to let sauce thicken.
- While the sauce cooking, add pasta to boiling water and cook according to package instructions.
- With an immersion blender, puree sauce until your desired consistency. I left a few chunks, but wanted my sauce pretty smooth.
- Add basil and Parmesan and stir until melted. Season with salt and pepper, to your liking
- If sauce is too thick, add about ⅓ cup of the pasta water to thin it out, if you feel that is needed.
- Add pasta to sauce and stir to combine.
- Serve topped with additional Parmesan cheese. Enjoy!