A luxurious red cream sauce with lots of flavor from the oregano and garlic, and silkiness from the parmesan and heavy cream. Keep it simple with just noodles and sauce, or add sautéed mushrooms, spinach, tomato, chicken, etc. to it!
Course: Dinner, Main Course
Author: Mandy Jackson
1medium yellow onion,chopped
1/2teaspooncrushed red pepper flakes
2(14.5 ounce) cansdiced tomatoes
1/2cupfreshly grated parmesan,plus additional for toppping
1poundnoodles,prepared according to package directions
Heat the olive oil in a saucepan over medium. Add the onion, garlic, 2 teaspoons oregano, salt, red pepper flakes, and black pepper. Cook until onions are softened and herbs are fragrant - about 5 minutes. Add entire contents of the canned diced tomatoes and bring to a boil. Reduce heat to simmer, cover, and cook 20 minutes. Transfer to blender and puree until smooth. Return to saucepan over low heat and stir in heavy cream and remaining teaspoon oregano. Once heated through, add the parmesan cheese and stir to combine. Adjust seasoning to taste.Stir in cooked pasta and serve with more parmesan.