Pasta with Tomato Cream Sauce

My tomatoes finally decided conditions were ideal enough to turn red. I have been drying most, but decided to try my hand at canning them. I made a batch of tomato sauce the night before I saw this recipe post and decided it would be easier to use some of it than carry it downstairs to the fruit-room. I cut out a little of the fat, and we all still loved this dish.

*2 TBSP. olive oil

*1 TBSP. butter

*1 medium onion, finely diced

*4 cloves garlic, minced

*2 cans (15 oz. each) tomato sauce

*salt and pepper, to taste

*dash of sugar, to taste

*1/2 c. heavy cream

*Parmesan cheese, to taste (about 1/4 c.)

* Fresh basil, chopped

*1 1/2 pound fettuccine

Heat oil and butter over medium heat. Add onions and garlic and saute for a minute. Pour in tomato sauce. Add salt, pepper and sugar. Stir and cook over low heat for 25-30 minutes, stirring occasionally. Remove from heat and stir in cream and cheese. Meanwhile, cook pasta according to package directions. Drain and reserve 1 cup of pasta water. Stir pasta into sauce and thin with water as desired. Add chopped basil and serve hot.