For me, there are only two sauces that truly compliment cheese ravioli, tortellini, or gnocchi. The two sauces being tomato cream and gorgonzola cream. So, the other evening at a local Italian restaurant, Mr. C. was hungry for ravioli, so he ordered ravioli that came in a fantastic tomato cream sauce. And I had my mouth set for gnocchi smothered in creamy gorgonzola sauce. So, that’s what I ordered.  

Now, gorgonzola sauce, I can make at home. But a good tomato cream sauce, nope. Not until now.

Oh, I’ve tried over the years to come up with a good recipe. Using vodka, not using vodka. One with multiple ingredients, one with only 5 ingredients. Yup, I’ve given it my best. But none before had the depth of flavor I was looking for.

But after once again tasting a luscious tomato cream sauce, (I swiped a ravioli off Andy’s plate), I knew I had to try again.   

So, I went online and found several recipes that looked good. I ended up slightly modifying a recipe I found on theburntbuttertable.com site.

So, if you too love tomato cream sauce, I suggest you give this simple recipe a try. The sauce is truly delicious with that wonderful depth of flavor that was missing in my other attempts.

And in case you too are crazy for gorgonzola cream sauce, please check out my recipe entitled Ricotta Cheese Gnocchi in a Gorgonzola Cream Sauce. I’m sure you will like that fantastic pasta dish too.

But do not deceive yourself. Neither of these recipes are low fat. (They are “cream” sauces after all.) But for an occasional treat, there is just no finer way to put on weight. And believe me, I am the grandmaster at adding pounds one creamy mouthful at a time!

Well, that’s it for now. I’m about to go build cornbread to go with the chili I’m serving for tonight’s dinner. I mean really, how could I expect Mr. C. to eat chili without a side of cornbread slathered in butter. Inconceivable!! And of course, for the chili toppings – grated sharp cheddar cheese, sour cream, and chopped green onions.  

And as always from our home to yours, peace and love to all.

2 T. extra virgin olive oil

4 T. (½ stick) unsalted butter

½ small white onion, finely chopped

4 garlic cloves, finely diced

1 tsp. anchovy paste

pinch kosher salt

freshly ground black pepper

1 small can tomato sauce (preferably Italian tomatoes)

2-3 T. tomato paste (preferably Italian tomatoes)

1 c. heavy cream

½ c. half & half

1-2 T. fresh lemon juice

1/3 c. finely grated Parmesan cheese, plus more for table

6-8 oz. al dente cheese ravioli, tortellini, or gnocchi (depending on how “saucy” you like your pasta)  

Heat the olive oil and butter in a medium sized heavy pot over medium-low heat. Add the onion and cook until very soft. Add the garlic, anchovy paste, salt, and pepper. Cook for a minute.   

Add the tomato sauce and tomato paste and whisk to combine, cooking for a minute or two.

With the heat on low, add the cream and half and half and whisk to combine thoroughly. (The cream should never go past a very gentle simmer.)  

Add 1 tablespoon of the fresh lemon juice, taste, and add more if desired.

Remove from heat and stir in the finely grated Parmesan.   

Add your drained pasta straight into the sauce with a splash of pasta water if necessary. Let the pasta bubble away in the sauce gently for a minute or two to thicken the sauce.  

Taste and adjust seasoning if required.

Serve with extra Parmesan.