Description
A rich and creamy tomato-based sauce that comes together in just 30 minutes, perfect for serving over ravioli or any pasta.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup tomato paste
- 1 cup low-sodium chicken stock
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup heavy cream
Instructions
- Heat olive oil in a medium pot over medium-high heat. Add onion and garlic, cooking until onion is soft and translucent, about 4–5 minutes.
- Add tomato paste and cook for 1 minute until it begins to caramelize.
- Stir in chicken stock, diced tomatoes, sugar, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in heavy cream and cook for 2–3 minutes to blend flavors.
- Serve hot over cooked ravioli or pasta.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock.
- Add red pepper flakes or a splash of white wine for extra flavor.
- Use half-and-half instead of heavy cream for a lighter option.
- Fresh basil at the end enhances flavor.
- Store in fridge for 3–4 days or freeze for longer storage.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
