Pasta and Fresh Tomato Cream Sauce with Onion and Butter

Name: Pasta and Fresh Tomato Cream Sauce with Onion and Butter
Ingredients: 3 tablespoons, unsalted butter; 1 , medium onion, minced; 2 pounds, ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces; 1/2 cup, heavy cream; 2 tablespoons, chopped fresh basil; , Table salt; 1 pound, pasta (see note)

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www.americastestkitchen.com

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Servings: 4

Author : America's Test Kitchen

weeknight vegetarian

Pasta and Fresh Tomato Cream Sauce with Onion and Butter

Ingredients

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3 tablespoons, unsalted butter1, medium onion, minced2 pounds, ripe tomatoes, cored, peeled, seeded, and cut into 1/2-inch pieces1/2 cup, heavy cream2 tablespoons, chopped fresh basil, Table salt1 pound, pasta (see note)

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Instructions

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Step 1

Heat butter in medium skillet over medium heat; sauté onion until golden, about 5 minutes. Stir in tomatoes; increase heat to medium-high and cook until liquid given off by tomatoes evaporates and tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Add cream to sauce; simmer until cream thickens slightly, 2 to 3 minutes longer. Stir in basil and salt to taste; cover to keep warm.

Step 2

Meanwhile, bring 4 quarts water to boil in large pot or soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times vary with different shapes). Reserve 1/4 cup cooking water; drain pasta and transfer back to cooking pot. Mix in reserved cooking water, and sauce; toss well to combine. Serve immediately.