Creamy Tomato Sauce Print

by Andrea Holwegner | Jan 3, 2014

Using canned evaporated milk lowers the fat and calories in this creamy sauce. Serve with pasta and a tossed salad.

Makes 6 servings

What you need:

1 tbsp olive oil
4 garlic cloves
1/2 tsp red pepper flakes (or more if you like it spicy!)
1 – 796 ml can of stewed tomatoes, diced
1/4 cup chopped parsley
1/2 tsp pepper
2 tbsp flour 1/2 cup parmesan cheese 1 can (385 ml) evaporated skim milk

How you prepare:

Heat oil in a heavy pot and add minced garlic and pepper flakes (be careful not to brown). Stir in pepper flakes and tomatoes. Cook for 15 minutes until the mixture thickens. Add parsley. Mix pepper, flour and parmesan cheese into evaporated milk and slowly add to tomato mixture. Serve over cooked pasta and sprinkle with parmesan cheese.

Per serving:

Calories 171
Carbohydrates 19 g
Protein 10 g
Fat 7 g
Dietary Fiber 0 g

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