Creamy Tomato Pasta

Another winner from PW's Food from My Frontier.  The Pasta with Tomato Cream Sauce was delicious and super easy.  You can see all of the Pioneer Woman's beautiful pictures for this recipe here.

I made a few changes to the recipe:

• Whole wheat pasta and light cream to try to make it a little healthier
• I used linguine since that was available in whole grain
• For some reason, I thought the recipe said 12 oz of pasta, which was the size of my box.  So I used 12 oz instead of 1 1/2 lbs.  But it worked just fine, and I didn't have to add any of the pasta water to thin out the sauce.

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce
•  Salt And Pepper, to taste
•  Dash Of Sugar, to taste
• 1 cup Heavy Cream
•  Grated Parmesan Or Romano Cheese, To Taste
•  Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)