Pioneer Woman's Pasta with Tomato Cream Sauce

Tonight for dinner was PW's Pasta with Cream Sauce. It was really so incredibly good. I had to make one change because I didn't have any heavy cream. I added evaporated milk instead and it really turned out so good. Everyone, except the 5 yr old that wanted to go play, ate theirs. I loved it!

We just topped our pasta with it instead of stirring it in and I also think that sauteed mushrooms would be so amazing in this dish as well. 

Pasta with Tomato Cream Sauce
2 T olive oil
2 T butter
1 whole medium onion, finely diced
4 cloves garlic, minced
2 (15 oz) cans tomato sauce
salt and pepper to taste
dash of sugar
1 C evaporated milk
grated parmesan or romano cheese
fresh basil, chopped
1 1/2 lbs pasta, cooked

In sauce pan heat butter and oil and then add onion and garlic for about a minute. Add the tomato sauce, salt, pepper, and sugar. Let simmer on low heat for 20-25 minutes. It will thicken up very nicely. Remove from heat and stir in the evaporated milk. Add cheese to taste. Stir in pasta and basil and serve immediately.

Jessica Seinfelds Mac-n-cheese

Okay, this is recipe #3 and I think I am in love with this cookbook. I am not a big fan of mac-n-cheese. It may be from when we were kids and our parents went out and always said-"There's hamburger on the counter and mac-n-cheese". Needless to say, I am diggin' this recipe!

She uses butternut squash in this one, with two kinds of cheeses- cheddar and cream cheese. I didn't have cheddar so I used monterey jack. Turned out great. I think next time I should double the amount of macaroni because there is SO much cheesiness. My picky eater says that I should make it again.