Pink Sauce

INGREDIENTS

1 can crushed or diced tomato

1 can tomato paste

1 onion chopped

2-4 cloves of garlic (depending on how garlicky you like it)

1 cup heavy cream (you can also use milk)

1/4 cup sour cream

1/2 Tbsp crushed red pepper flakes (less if you don't like spice, more if you do)

Salt and pepper to taste

1 Tbsp Italian herbs (also add more or less to taste)

1/4 cup water (optional)

DIRECTIONS

1. Heat a Tbsp of oil in a pan over about medium heat. Add the chopped onions and cook till they become soft and translucent.

2. Add the garlic and cook for another minute. You may have to adjust your burner (electric sometimes are hotter than gas so just keep that in mind); you don't want the garlic or onions to brown. If you see this, turn your heat down.

3. After the garlic, add the tomato paste and mash it in with the onion and garlic; this helps take some of the bitter taste the tomato paste acquires while it's in the can.

4. Cook for a minute and then add the diced tomatoes. If the mixture seems too thick for your liking, add the water.

5. Add the herbs, crushed red pepper, and salt and pepper, then turn down the heat to low and let simmer. You may let it simmer for up to an hour or for as little as twenty minutes, the sauce will be good no matter what. Just make sure that you stir occasionally.

6. Finish with the sour cream and heavy cream (or milk) about five to ten minutes before serving. Add some Parmesan cheese, your favorite pasta and enjoy! I've made this with Italian sausage and it was fantastic.

Source: Steffany Davies