Pasta with Tomato Cream Sauce
*Slightly adapted from Pioneer Woman
2 tablespoons olive oil
2 tablespoons butter
1 whole medium onion, finely diced (I used a shallot, my favorite)
4 cloves garlic, minced
2 15-ounce cans tomato sauce
Salt and pepper, to taste
Dash of sugar, to taste
1 cup heavy cream
Grated parmesan cheese, to taste (I used about 1/2 cup)
Fresh basil, chopped
1 1/2 pounds fettuccine (I only had 1 pound, which worked just fine)
Heat butter and oil over medium heat. Add shallots and sauté for about 5 minutes. Add garlic and cook for 30 seconds, until fragrant. Pour in tomato sauce and add salt, pepper, and sugar to taste. I used 1/2 teaspoon of salt, about 1/4 teaspoon pepper and 1 teaspoon sugar. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions. Drain, and reserve 1 cup of pasta water.