This is Pioneer Woman’s recipe that I found on Food Network’s website, but I have added an extra step that you should know about, called the lounging by the pool method, that is helpful for whatever pasta sauce you might be making! Shhhh….it’s super important that you keep this a secret! The tip comes from an owner of an Italian restaurant in Dallas, that I had the pleasure of visiting with about food, at a hotel I was staying at, and he told me this while I was sunburning by the pool…..early in the day, chop your onion and garlic and cover it in olive oil. Let the mixture sit all day. In the evening, make your pasta sauce with the onion and garlic mixture, and it will have a wonderful flavor like you’ve simmered your sauce all day! And it is so true! I love this little trick and I really like to use it when I’m making this recipe. And this is truly one of my family’s favorite ways to eat spaghetti! Thanks PW! Thanks owner of the Dallas Italian restaurant! Thank you Aloe Vera, that I lived to share this recipe tip!
2 T. butter
2 T. olive oil
4 cloves garlic, minced
1 medium onion, finely diced
2 (15 oz.) cans tomato sauce or marinara sauce (I like to use the marinara.)
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine (Spaghetti is my preference.)
1 C. heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving (Green onions or flat leaf parsley work too.)
Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute or so. Pour in the tomato sauce or marinara, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally. (*Lounging by the pool method – chop your onion and garlic early in the day and cover with the 2 T. olive oil. I actually use a little extra oil and sprinkle it with kosher salt and fresh ground pepper and let it marinate all day, preferably while lounging by a pool, LOL, then start from the beginning according to the directions with this recipe.)
Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water. (I feel when making pasta, it is always a good rule of thumb to save some pasta water. The salty, starchy water will always be a flavorful way to keep your pasta from being too dry if you don’t have enough sauce or if your sauce needs a little extra “sauce” if you know what I mean.)
Remove the sauce from he heat and stir in the cream. Add cheese to taste (a couple of good handfuls), then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
This is great with a green salad, homemade ranch dressing, and PW’s cheesy olive bread. Yum!!