recipe for spaghetti with creamy tomato sauce?

Question

I once been to olive garden restaurant where i had sphagetti with some creamy tomato sauce , it was too good, i still mouthwater for that.Can anyone gimme the recipe?

Answer 1

* 1 pound spaghetti
* 1 (24 ounce) jar tomato pasta sauce
* 1 onion, chopped
* 1 tablespoon olive oil
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese

PREPARATION:
Bring a large pot of water to boil and add linguine. Cook according to package directions.

Meanwhile, saute onion in olive oil in a heavy skillet until tender, about 3 minutes. Add the pasta sauce and simmer for 5 minutes.

Stir in cream and Parmesan cheese and remove from heat.

Drain the pasta and toss with the sauce. Serve with more Parmesan cheese. Serves 4

Answer 2

try this..

Spaghetti Ala Bolognese

serves : 6
preparation time : 30 minutes
cooking time : 1 1/2 hours

1 tablespoon olive oil
30g butter
50g bacon, cut into 5mm strips
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 small carrot, finely chopped
500g minced beef
60g chicken livers, roughly chopped
150 ml red or white wine
250ml stock
2 tablespoons tomato paste
250g tomato, skinned and chopped
1 chilli deseeded and chopped
1 bay leaf
a pinch of dried oregano
several stalks of parsley, chopped
salt and black pepper
a pinch of grated nutmeg
600g spaghetti

heat the oil and butter in heavybased pan and cook the bacon until it starts to brown. Add the vegetables and garlic and cook together, stirring, for a few minutes until they begin to soften.

Add the minced beed and lightly brown, breaking it up with a wooden spoon at the same time. Add chicken livers and cook for a minute or until they lose their raw look.

Add the wine and boil rapidly until evaporates. Add the stock, tomato paste, chopped tomatoes, chili, bay leaf, oregano, parsley and some salt and pepper to taste. Cook covered, over a very low heat for at least 1 hour. For best results, the sauce should barely simmer.

Add some grated nutmeg, taste for seasoning and adjust if necessery, then remove the bay leaf and parsley

Ten to fifteen minutes before the sauce has finished cooking, while it stil simmering, cook the spaghetti. When cooked, drain and toss with the sauce. Serve the spaghetti accompanied with the bowl of freshly grated parmesan cheese

Answer 3

Something like this is too simple to not make fresh.

You'll need
some shallots and scallions
Butter and olive oil
Plum Tomatoes or canned diced tomatoes
heavy cream

Saute the shallots and scallions in a saucepan with a little butter and olive oil blend
when they get limp and start to caramelize, add the tomatoes. Canned is fine, if you like fresh, about 12 plum tomatoes, diced.
cook this for about 15 minutes on medium heat and then slowly add some heavy cream to thicken.
You can sprinkle some fresh Parmesan cheese in to taste, and some salt and pepper if you use fresh tomatoes.

Answer 4

Spaghetti with Creamy Sun-Dried Tomato Sauce
Contributed by: stacyw
Gourmet

the creamy sauce on this pasta is a nice change of pace from traditonal marinara and other cream sauces.

Ingredients
5 slices Bacon (1/4 lb), finely chopped
1 Medium onion, finely chopped
1 Large garlic clove, finely chopped
1/4 tsp Salt
1/4 tsp Black pepper
2/3 cup Heavy cream
1/2 cup Drained oil-packed sun-dried tomatoes, finely chopped
1 lb Spaghetti
1 oz Finely grated parmesan (1/2 cup)

Preparation
Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.

Makes 4 to 6 main-course servings.

Nutrient Information
287 Calories
16 g Total Fat
8.5 g Saturated Fat
27 g Carbohydrates
10 g Protein
126 mg Calcium
2 g Fiber

Answer 5

It was probably a palmino sauce... you take a saute pan and add heavy whipping cream over a medium-high flame. When it starts bubbling up, you add garlic salt & pepper and stir. You then add parmesan cheese and stir. When it stars to thicken, you add marinara or a store-bought tomato pasta sauce.

Answer 6

Just mix equal parts tomato sauce and alfredo sauce. Warm up and serve over pasta.

Answer 7

not much to it. tomato sauce and double cream. add a jigger vodka before you add the cream to the tomato sauce, you will love it. Spaghetti Alla Vodak, the best. SALUTE.