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Linguine with Tomato Cream Sauce

Linguine with Tomato Cream Sauce

Make this restaurant-style tomato cream sauce and whole grain linguine in the comfort of your very own home in just 30 minutes!
4.8 from 9 votes

Ingredients

  • 2 servings uncooked whole grain linguine (about 4 ounces)
  • 1 teaspoon salt (for the water that the pasta is cooked in)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot peeled and chopped
  • 2 large cloves garlic peeled and chopped
  • 1 can (15 ounces) tomato sauce
  • 1/4 teaspoon dried red pepper flakes or to taste (for the sauce)
  • 1/4 teaspoon salt  or to taste (for the sauce)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon grated parmesan cheese (for the sauce)
  • ounces half and half
  • 3 tablespoons chopped fresh basil (for the topping)
  • tablespoon grated parmesan cheese (for the topping)
  • 1/2 teaspoon dried red pepper flakes (optional, for garnish)

Instructions

  • Heat a large skillet on low to medium heat and add the butter, olive oil, shallots and garlic.  Stir as the mixture cooks for 2 minutes.
  • To the pan, add tomato sauce, salt, dried red pepper flakes, pepper, Parmesan cheese, and half and half. Stir. 
  • Turn the heat to low and simmer for 10 minutes, stirring occasionally. 
  • While the sauce is simmering, cook the linguine; in a medium-size pot, add water, salt and bring it to a boil. 
  • To the boiling water, add the pasta. Stir gently and let cook uncovered until the noodles are al-dente (about 4 to 5 minutes or according to package instructions). 
  • Drain the noodles (don't rinse) and add them to the sauce pot. Gently stir until the noodles are coated with the sauce.
  • Top with fresh basil, Parmesan cheese, and dried red pepper flakes (optional). Serve while warm.

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