Linguine with Tomato Crème Sauce

Susan Tapley

A delightful addition from a family friend who lived up the street from the Stoffans on Donegal Rd in Bel Air, MD. She adds cooked shrimp to this recipe.

1 medium onion, chopped

1 small clove garlic, minced

2 Tablespoons olive oil

1-14 oz can Italian style tomatoes, undrained and chopped

1 Tablespoon dried whole basil

¾ teaspoon sugar

¼ teaspoon dried whole oregano

¼ teaspoon salt

¼ teaspoon pepper

½ cup whipping cream

1 Tablespoon butter

8 oz uncooked linguine

¼ cup grated parmesan cheese

Cooked shrimp if desired

Sauté onion and garlic in a large skillet over medium heat.  Add tomatoes, basil, sugar, oregano, salt and pepper.  Bring mixture to a boil; continue to boil 5 minutes or until most of the liquid evaporates.  Remove from heat; stir in whipping cream and butter.  Reduce heat and simmer 5 minutes.  Set aside.

Cook linguine according to package directions, omitting salt.  Drain well.  Pour sauce over pasta and toss well.  Sprinkle with parmesan cheese.  Add cooked shrimp to tomato sauce if desired.   4-6 servings.