Do you follow @thefoodnanny on Instagram? If not, you should — it’s run by a delightful mother-and-daughter team. I found this spaghetti recipe on their page last week and made it for dinner. It was fantastic. My husband, who usually isn’t a fan of traditional spaghetti, went back for thirds, and even some of my kids who prefer plain noodles loved the sauce. It’s flavorful, creamy, and comes together quickly — the whole meal can be ready in about 15 minutes.
Spaghetti With Cheesy Tomato Cream Sauce
Recipe inspired by @thefoodnanny — a quick, creamy tomato sauce that’s both comforting and bright with fresh basil and Parmesan.
Course: Main Dishes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 7
Ingredients
- 1/2 small white onion diced
- 2 T EVOO
- 2 cloves garlic minced
- 1 28 oz can Hunts diced tomatoes
- 1/4 cup ricotta cheese
- 1/3 cup heavy whipping cream
- 1/4 tsp salt
- pepper to taste
- 15-20 fresh basil leaves, torn into small pieces
- 1/2 cup freshly grated Parmesan cheese
Instructions
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Sauté the diced onion in the oil over medium heat until translucent. Add the minced garlic and cook for another minute or two, until fragrant.
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Pour in the diced tomatoes, then stir in the cream, ricotta, torn basil, salt, pepper and half of the Parmesan. Simmer over medium heat for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
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Cook spaghetti until al dente, drain, and toss with the sauce. Serve topped with the remaining Parmesan and extra torn basil if desired.