Spaghetti with Creamy Tomato Sauce
6,9 / 10
- 500 grams Spaghetti
- 100 milliliters Whipped cream
- Sea salt
- freshly ground peppers
- Amatriciana sauce
- 400 grams crushed tomatoes (canned)
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 Tbsps chopped parsley
- 2 Tbsps finely chopped Basil
- 100 milliliters Red wine
- 1 pinch sugar
Peel the onion and garlic cloves. Chop the garlic and cut the onion into strips. Fry in hot oil, then add tomatoes and deglaze with red wine. Simmer about 15 minutes, stirring occasionally.
Boil the spaghetti in plenty of salted water according to package instructions until al dente.
Stir cream and chopped herbs into the sauce and season with salt and pepper. Toss drained spaghetti with sauce and serve garnished with basil.