Tomato Cream Sauce

5 from 9 votes

Luxuriously creamy tomato sauce flavored with pancetta, garlic and onions. Heaven on a plate!

Course Main

Cuisine American, Italian

Keyword creamy tomato pasta, creamy tomato sauce, Pink Sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 235

Cut the pancetta into one-inch strips. Place into a thin layer in a large pan and heat to medium-high. Cook until brown and crispy.
Remove any excess grease from the pan (leaving about a teaspoon). Add the onion and cook until translucent and add the garlic and cook until fragrant (about another minute).
Raise the heat to high, add the vermouth to the pan and cook until some of the alcohol has cooked off (3-4 minutes).
Add the tomatos and stir until combined. Lower the leat to low and Let simmer for another 5 minutes.
Stir in the cream, parmesan cheese, and parsley.
Taste for seasoning and add salt and pepper as needed. Serve and enjoy.

This recipe can be made ahead and refrigerated for two days.
If you don’t have fresh herbs on hand, they can be substituted for dried. Dried parsley has next to no flavor so I suggest using oregano in its place.
Baking soda neutralizes acidity. To save bitter tomato sauce, add a pinch of baking soda at a time (tasting in between) until the acidity disappears.