Marinara/Marinara Cream Sauce

I'm still working on that new background.  I thought I had it figured out, but I'm not sure.  Nothing has screamed at me that it's the "one." But soon, very soon.  I have other recipes to post as well, but as I put this together off the top of my head I figured I'd better write it down before I forget.  It actually happens a lot and then I have to re-figure everything.   I just can't be hassled with getting out a pen and paper and jotting things down when I am in the moment I guess.

This was one of those evenings when I wasn't quite sure what to make for dinner.  A more appropriate summary would be it was one of those days when I hadn't given it even a second of thought and I was out of time.  I scanned the internet looking for something quick and simple with the ingredients I had on hand, but nothing jumped out at me.  The one thing I did have was pasta, my husband thinks I'm addicted to it, but no spaghetti sauce.  I've only ever tried to make my own once, years ago, and lets just say it was a disaster and leave it at that.  I've never even contemplated attempting it again.  I guess today I was feeling brave though because I tackled it head on.  I must have been extra brave because I added meat.  Anyone who knows me knows I don't like meat sauce, but the hubs does, so today he got it.  I was also feeling a little devious and wanted to trick my precocious (there is no other word to define her) four year old into eating it, which is why I added the cream.  She doesn't like and will not eat "sauce."  Her usual response is "I'll just starve." Let's just say I can hardly wait until she's a teenager.  Anyway, I guess the stars were aligned in my favor, because this is what I came up with; and miracle of miracles everyone ate without complaining!

1/2 onion, diced

3 gloves garlic, minced

1 Tbsp olive oil

1 Tbsp butter

2 cans diced tomatoes with basil and oregano

1 Tbsp corn starch

1-1/2 Tbsp sugar

Salt

Black pepper

Red pepper

1/2 cup cream (for cream sauce version only)

1 lb ground turkey or beef, browned (optional)

In a blender combine the tomatoes (juice and all), corn starch and sugar until smooth, let stand.  In a large skillet cook onions and garlic in butter and olive oil until tender.  If using ground beef or turkey add now, cook a minute or two longer or you can brown it in the onion mixture.  Pour tomatoes over onions, etc and stir.  Simmer on low to medium heat for 10-15 minutes and add salt and peppers to taste.  Meanwhile cook desired pasta in boiling water until done.  Call me silly, but I like pasta that is more interesting to look at  bowties, spirals, shells, penne.  Something a little more exciting than plain old spaghetti. 

Remove sauce from heat and serve over pasta.  (Stopping her is perfectly fine, but if you want to take it one step further and make something a little different there is one more step to go.)  If making cream sauce add 1/2 C cream now and stir until combined.  Top with your favorite Italian cheese and enjoy.  I like to mix a little cheese into the sauce before serving, but it depends on how cheesy you want it.  Parmesan is my favorite.

Now don't forget the peas.  I simply cannot eat pasta without peas on the side.  It might sound strange, but I think it is the perfect combination.  Pasta and peas were made for each other!  Don't believe me?  Give it a try sometime and you may just be surprised.  They are fabulous plain, but for fun I spruced these babies up with a little olive oil, pepper, garlic salt and just a hint of Italian seasoning.  Perfecto!