Ingredients

Scale

2 tbsp Olive Oil
1 medium Yellow Onion, finely diced
4 cloves Garlic, minced
1 (28 oz) can Crushed Tomatoes
2 tbsp Tomato Paste
1 tsp Dried Oregano
1/4 cup Fresh Basil, chopped
Salt & Black Pepper to taste
1/2 cup Unsalted Butter
1 1/2 cups Heavy Cream
2 cloves Garlic, minced
1 1/2 cups Parmesan Cheese, freshly grated
Salt & White Pepper to taste
1 lb Your Favorite Pasta

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Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, then add minced garlic and cook until fragrant
Stir in the tomato paste, crush it against the pot, and add the crushed tomatoes, oregano, salt, and pepper. Simmer for 20-30 minutes
In a separate saucepan, melt the butter, add minced garlic, and cook briefly. Whisk in the heavy cream and bring to a gentle simmer. Gradually add the Parmesan while whisking until melted and thickened. Season with salt and white pepper to taste
Cook pasta in salted boiling water until al dente. Reserve some pasta water before draining
Combine the Marinara and Alfredo sauces in a large pan, add the drained pasta, mix well, and adjust consistency with reserved pasta water as needed. Serve garnished with basil and extra Parmesa

Notes

Use freshly grated Parmesan for best flavor and texture. Reserve pasta water to adjust sauce consistency.

Author: Quinto
Prep Time: 20 mins
Cook Time: 30 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 550 kcal
Sugar: 7 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 80 mg