by steinaech | Posted in Cooking
My daughter wanted spaghetti one night and we were out of jarred pasta sauce. I’ve made sauce using cream cheese before but I’m usually using crushed tomatoes instead of diced tomatoes and green chilies which one would usually be using for Mexican cuisine, but that’s what I had in the pantry so that’s what I made.
Ingredients
- 12 oz tomato paste
- 15 oz diced tomatoes and green chilies
- 3 oz softened cream cheese
Directions
Combine tomato paste and diced tomatoes in saucepan on medium-high heat, optionally season the pan first with minced garlic and a little bit of oil. Once the sauce is bubbling, stir in the 3 oz of softened cream cheese until mixed. Let simmer for a few minutes to thicken. Then you can add additional cream cheese or water until the sauce is the desired thickness. Complete the dish with quartered and a roasted Roma tomatoes.
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