Ingredients
4
tbsp butter or margarine. (i prefer butter)
1
small onion, minced or diced
1
medium carrot, finely chopped
1
stalk celery, finely chopped
1
28oz can of Italian plum tomatoes
1/8
to 1/2 tsp cayenne pepper
1/8
to 1/2 tsp white pepper
1/8
to 1/2 tsp black pepper
1
lb pasta - I prefer spinach, but your favorite will work fine
Directions
1.
1. In a heavy, 3 quart saucepan, heat the butter over medium heat. Add the onion, carrot and celery.
2.
2. Saute 3 minutes. Stir in the tomatoes, sugar, thyme, basil, cayenne, white and black pepper.
3.
3. Reduce heat to low. Simmer, stirring from time to time for 1 hour.
4.
4. Cook pasta in a large pot of boiling, salted water until tender but firm enough to bite. (aka al dente)
5.
5. Meanwhile, puree the tomato sauce in a blender. Return sauce to pan. Heat to simmering.
6.
6. Add the cream. Cook, stirring 1 minute more.
7.
7. Drain pasta. Turn into a serving bowl.
8.
8. Add the tomato and cream sauce. Toss to blend, if desired. Serve immediately!
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