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Tomato-Cream Sauce for Pasta

Reviewed: Jan. 21, 2013
Reduced fat/sodium version: This weekend I made a healthier variant of this sauce by doubling the diced tomatoes (28oz), adding crushed red pepper, dropping the added salt and sugar, and substituting light cream in place of heavy, and margarine for butter. I served this with a pound of ground beef (browned) and a multigrain pasta, which made three hefty servings (I eat a lot, most people could probably divide into 4). This is now one of my favorite and easiest recipes. Next time I might serve with hot turkey sausage, and maybe red onion instead of regular. As for the red pepper, I did not measure, but am used to how much I like in my food. I would suggest that if you are not used to using it, start small and work your way up.
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