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Categories:Viewed: 15 - Published at: 5 years ago
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil, extra virgin
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 1 (14 -15 ounce) can Italian-style diced tomatoes, has garlic, basil, and organo
- 1/4 - 1/2 cup light cream or 1/4-1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- KRAFT Shredded Parmesan Cheese, with romano and asiago
Method
- In 10 to 12 in skillet melt butter and add olive oil.
- Add onion and garlic and cook on medium heat for 2 to 3 minutes.
- Add tomatoes with their juices to the skillet and heat to a low boil for about 7 minutes.
- Reduce heat and stir in cream until heated through. 1/4 cup if you like a very light sauce or 1/2 cup if you like it more creamy.
- Salt and pepper to taste.
- Serve over your favorite pasta and top with the shredded cheese blend.
