Quick and Creamy Tomato Pasta Sauce

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The use of canned tomatoes and whipping cream was intriguing in this recipe.  I made the preparation even easier by using dried minced onions and minced garlic in a jar.  This is a mild, creamy sauce that is a nice change from the more robust kinds.  My daughters and I enjoyed this over fresh tortellini.

QUICK AND CREAMY TOMATO PASTA SAUCE

14 oz. can of crushed tomatoes (1-¾ cups), not drained
2 Tblsp. dried minced onions
½ tsp. minced garlic (from jar)
¼ tsp. each of dried basil, oregano and thyme
2 Tblsp. butter
2 tsp. light brown sugar
½ cup whipping cream

Salt/pepper to taste

4 servings of pasta, cooked

In a medium saucepan, place tomatoes, dried minced onions, minced garlic, and dried herbs.  Bring this mixture to a simmer and turn heat to medium low.  Simmer for about 20 minutes, stirring occasionally.

Add the butter and brown sugar and cook for 5 minutes longer, stirring.

Add cream, stirring until blended.  Add salt/pepper to taste.  Remove from heat and serve immediately over hot pasta.

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Creamy Ham Tetrazzini

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We had a delicious Honey Baked Spiral Ham for Easter and by the time I sent home slices with each family, I just had scraps to work with for tonight’s supper.  I turned to one of my favorite dishes, Creamy Ham Tetrazzini – easy to make, very tasty and very satisfying.

CREAMY HAM TETRAZZINI

  • 1 Tblsp. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped sweet pepper (green, red or yellow)
  • 3 large cloves of garlic, minced
  • 1/4 tsp. salt
  • 1-1/4 cups chicken broth
  • 8 oz. pkg. cream cheese, softened
  • 1 cup chopped cooked ham
  • Grating of black pepper
  • 1 oz. grated Parmesan cheese
  • 6 oz. dry spaghetti or fettuccine

Preheat oven to 350 degrees F

In a large oven–proof skillet, heat the olive oil.  Add onion, sweet pepper and garlic – cook over medium low heat until vegetables are softened but not browned.  Sprinkle with salt.

In a two-cup glass measure, place 1-1/4 cups chicken broth and the cream cheese, cut into small cubes.  Heat in the microwave (or over low heat in a small saucepan) until broth is hot and cheese is melted.  Whisk mixture until smooth and pour into the skillet with the vegetables.  Add the chopped ham and grate black pepper over the top.  Sprinkle top with Parmesan cheese.

Bake uncovered  in a 350 degree F oven for 30 minutes.

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While the ham mixture is baking, cook the pasta in boiling, salted water until al dente.  Serve the ham mixture over the cooked, drained spaghetti or fettuccine.  Makes 6 servings.

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The better flavored the ham is, the better this dish will be.