1 T. olive oil
1/2 C. finely diced onion
2 t. minced garlic
1 can diced tomatoes
1 t. salt
1/2 t. sugar
2 C. heavy cream
dash of cayenne pepper
3 T. finely chopped fresh basil leaves
½ C. shredded mozzarella or cheddar cheese
1/4 C. parmesan cheese
1 diced fresh tomato
Heat oil in saucepan over medium-high heat. Add onions and saute until translucent (about 4 min). Add minced garlic and saute an additional minute or two. Dump in tomatoes, salt, and sugar, bring to a boil, and simmer for 5 minutes. Reduce heat and stir in cream. Lightly simmer (do not let it boil) until mixture is reduced by 1/3. Remove from heat and stir in cheeses.
Pour over 12 oz hot cooked whole wheat pasta, I used rotini. (You really want to use whole wheat if you are serving this as a main dish to make it more filling. This is a great sauce to cover the texture if you aren't used to whole wheat.)
