Spaghetti with Creamy Tomato Sauce and Tomatensugo

Ingredients

• 500 g spaghetti
• 100 ml heavy cream
• Sea salt
• Pepper (freshly ground)
• Basil
• 400 g diced tomatoes (canned)
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• 100 ml red wine
• 1 pinch sugar

Instructions

1. 1.

   Peel the onion and garlic cloves for the sugo. Chop the garlic and slice the onions into strips. Sauté in hot olive oil, then add tomatoes and deglaze with red wine. Simmer about 15 minutes, stirring occasionally.

2. 2.

   Cook the spaghetti in plenty of salted water according to package instructions until al dente.

3. 3.

   Add cream and herbs to the sugo, season with salt and pepper. Toss drained spaghetti through the sauce and serve garnished with basil.