SP asked me to make a creamy marinara sauce for dinner, but I wasn't sure exactly what I wanted to do, so when I got home I just started cooking on autopilot. The result was sensational, hands-down one of the best pasta sauces I've ever made.
To make the sauce I finely chopped one small onion and grated two large cloves of garlic. Those went into a pot with some oil, salt, pepper, red pepper flakes and oregano to cook down. I processed the whole tomatoes until they were smooth and added them to the pot once the onions had softened. I adjusted the seasonings and then let the whole thing simmer for awhile. SP was late getting home so I ended up turning it off since I didn't want it to get too thick. Right before we ate I added the cream (maybe 1/2 cup, I didn't measure) just to warm through.
I served the pasta with my new favorite pasta shape - cavatappi. Whenever I see it on sale I buy a few boxes. A grating of Pecorino cheese and some chopped fresh basil completed the plate. The flavors were outstanding. There was a nice kick from the red pepper flakes, but the cream tamed it. The tomatoes had a fantastic flavor and the fresh basil really brought it all together. We could have eaten the whole pot in one sitting, but we restrained ourselves.