Creamy Tomato Sauce with Spaghetti Recipe
Ingredients
- 29 oz. can of crushed tomatoes
- 1 long hot pepper – chopped with seeds
- 1 sweet onion – diced
- ½ cup fresh Italian parsley – chopped
- 5 cloves of garlic – chopped
- 8 oz. package of cream cheese
- 1 tsp. Vegeta chicken stock powder plus ¼ cup water
- 1 tsp. capers
- 3-4 tbs. red wine
- 1 tsp. salt
- 1 tsp. black pepper
- ¼ tsp. red pepper flakes
- ½ tsp. garlic powder
- 1 tsp. dried oregano
- Juice of 1 lemon
- ¼ lb. sliced salami – slice into strips
- 3-4 slices provolone – slice into strips
- Romano cheese for grating
- 2-3 tbs. olive oil and more for drizzling
- 2 lbs. of your favorite spaghetti
Directions
- Heat a large frying pan with 2 tbs. of olive oil. Add the hot pepper, onion, parsley and garlic; sauté until the onions are softened and the garlic is fragrant. Add the crushed tomatoes; the seasonings and simmer on a low heat.
- In a food processor combine the cream cheese, capers plus a tbs. of caper juice, Vegeta chicken stock powder mix with a ¼ cup of water, red wine and the juice of 1 lemon. Process this mixture until smooth.
- Add the cream cheese mixture to the sauce and toss. Turn the heat very low.
- Prepare the spaghetti as directed while preparing the sauce and cream cheese mixture.
- Plate the spaghetti in a serving platter. Drizzle a little olive oil; add the sliced provolone and salami and toss with the creamy sauce.
- Serve with grated Romano or Parmesan cheese.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 286 | |
| Calories from Fat 191 | 67% |
| Total Fat 21.68g | 27% |
| Saturated Fat 10.21g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 851mg | 35% |
| Potassium 491mg | 14% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.24g | 2% |
| Protein 10.08g | 16% |
