Description
Learn how to make this easy spicy tomato cream sauce. It comes together in about 10-minutes with marinara sauce, cream, and chili flakes!
Ingredients
Units
Scale
- 2 Tbsp. olive oil
- 2 garlic cloves, minced
- 1/4 – 1/2 tsp. red chili flakes
- 1/4 tsp. dried oregano
- 2 cups good-quality marinara sauce, such as Rao’s
- 3/4 cups heavy cream
- 1/4 cup finely grated Parmesan cheese
Instructions
- Heat olive oil in a large saute pan. Add garlic, chili flakes, and oregano. Cook until fragrant, about 30 seconds, while stirring constantly.
- Stir in marinara sauce and cream. Season with salt and pepper. Bring to a simmer, slightly reduce heat so it is at a gently simmer, and cook for about 3-5 minutes or until thickened. Keep the pan partially covered.
- Stir in Parmesan cheese. Taste for salt and pepper before serving. Makes about 2 cups.
Notes
- Spiciness: I made the sauce with 1/4 tsp. chili flakes and was able to serve it to my kids. It’s not overly spicy, especially when tossed with pasta or used as a base in other recipes. Feel free to add as much as 1/2 tsp. chili flakes for more spiciness or if serving sauce only to adults.
- Cream: I only tested the recipe with heavy whipping cream/heavy cream. I haven’t tried half and half or any lower-fat substitutes. If you do try any substitutes for heavy cream, please let me know in the comments below.
- Parmesan: For best taste and texture, use only freshly grated Parmesan cheese. Avoid pre-bagged stuff as it won’t melt into the sauce well.
- Storing Sauce: Sauce will keep in the fridge for about 3-4 days or in the freezer for up to 3 months. Keep stored in an airtight container.
Nutrition
- Serving Size:
- Calories: 160
- Sugar: 3.2 g
- Sodium: 267.5 mg
- Fat: 14 g
- Carbohydrates: 6.3 g
- Protein: 3.1 g
- Cholesterol: 19.4 mg