Easy Red Sauce

Yesterday I wasn’t in the mood for a big dinner. I had lunch with my brother and Cafe Rio got the best of me.

I ended up going for some pasta with red sauce. I love red sauce. Marinara, red enchilada, I could drink them both. Through the years I have made various versions of each of the above.

2 T. butter
1/2 yellow onion, diced
1 t. garlic powder (I was out of fresh, 1 clove of fresh would be even yummier)
1 t. oregano
1 t. basil
1/4 – 1/2 t. crushed red pepper (go easy if you don’t want a lot of heat)
1/4 t. black pepper
1 large can crushed tomato
4 oz. cream cheese (I abuse cream cheese. Cream cheese is always the secret around here.)
salt to taste

Cooked pasta of your choice

In a large skillet melt butter and saute onion. To onion add garlic, oregano, basil, crushed red pepper, and black pepper, then let saute until fragrant. Add the can of crushed tomato and warm over low-medium heat. When the crushed tomato is warm, add the cream cheese slowly stirring it has melted into the sauce. Take a little taste and gauge about how much salt to add. I would add it in 1/4 t. increments if you are nervous about not having a measurement. Canned tomatoes can vary a great deal on how much salt needed to enhance the flavor well. When warmed and perfectly salted, toss with cooked pasta and sprinkle with parmesan cheese.

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