Pasta With Tomato Cream Sauce

I got this delicious recipe from The Pioneer Woman and you should go right here to see her pictures because they are much, much, much better than mine.  Also her blog is pretty much my favorite everrrrrrr.  (Every time I try to add her to my blog-roll at the very bottom on this site it doesn't work.  Conspiracy against Pioneer Woman?  I think so.)

1. Cook onions and garlic in olive oil and butter.  Next time I'll choose either butter or olive oil, I think both were unnecessary:

2. Add in two cans of tomato sauce (I used 1 can sauce and 1 can tomato puree because I wanted a thicker sauce):

 4. Mix it all up:

5. Add in some pepper and a bit of sugar:

6. Let it cook down for 20-30 minutes (check out that steam!):

7. Add in 1 cup heavy cream (I used 1/4 heavy cream and 3/4 half & half):

8. Swirl it around to make a gorgeous shade of orange:

9. Add in lots of parmesan cheese:

10. Add in your chosen cooked pasta and mix well:

11. Add fresh basil on top when you serve it.  Please, please, please do this step!  The taste of fresh basil complements the sauce PERFECTLY:

Pasta With Tomato Cream Sauce
from The Pioneer Woman

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound pasta

Preparation Instructions

1. Cook pasta according to package directions.

2. Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so.

3. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

4. Remove from heat and stir in cream.

5. Add cheese to taste, then check seasonings.

6. Stir in pasta and chopped basil and serve immediately.

Broccoli Cheese Pasta FAIL

At Target this week I treated myself to some delicious, fancy, & expensive cheeses.   I bought some smoked gouda and creamy havarti.  I used some of it in my Fancy Grilled Cheese and then I used more of it in a broccoli cheese pasta that I invented myself.  However, it didn't go well enough for me to share the recipe with anyone.  I tried to make a cheese sauce......and it failed pretty epicly.  My boyfriend and I ate it anyway (with sundried tomatoes!  Lately I've been throwing them in to everything I can) and it tasted pretty good.  But all I'll do is show you a picture:

*Please note how it looks like there is no cheese in the bowl.  This is because instead of being a sauce that coated everything as I had planned, the cheese stayed in chunks that are hidden in that shot.

I also made Incredibly Delicious Cheese Garlic Bread to go with it that certainly did not fail.  It was indeed incredibly delicious.  Though after making it, I think calling it "Cheese Garlic Butter Bread" is a more fitting name.  I ate the leftovers for my lunch today.  No, not the pasta leftovers.  The garlic bread leftovers.

Behold!: