Farfalle with Creamy Tomato Sauce

I have a confession. I am obsessed with pink/red sauce in any facet. Tuscan Pasta Sauce, Divine Shimp Pasta, Vodka sauce, Linguine and Shrimp and Creamy Roasted Tomatoes, Sun Dried Tomato Alfredo and so many more I can't even list!

This is another one for the books - really, really delicious - you won't be disappointed!

Farfalle with Creamy Tomato Sauce

2 T Olive Oil

2 T 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

Sugar to Taste)

1 - 2 c Heavy Cream (just preference - I eyeballed it based on color)

Grated Parmesan Or Romano Cheese, To Taste

Fresh Basil, Chopped

1-1/2 lb Farfalle

Cook pasta according to package directions. Drain.

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

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately.