A creamy and flavorful tomato pasta sauce made with crushed tomatoes and cream cheese, perfect for any pasta dish.

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/2 cup cream cheese, softened

1/4 cup water or vegetable broth

Salt and pepper to taste

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Fresh basil or parsley, for garnish

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Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it’s soft and translucent.
Add the minced garlic and sauté for another 30 seconds, until it becomes fragrant.
Pour in the crushed tomatoes and stir in the oregano, salt, pepper, and red pepper flakes (if you're using them). Let the sauce simmer for 10 minutes, stirring occasionally.
Add the softened cream cheese to the sauce and stir until it’s completely melted and combined.
If the sauce is too thick, add the water or vegetable broth and stir until you reach the desired consistency.
Simmer for an additional 2-3 minutes, then taste and adjust the seasoning if necessary.
Serve the sauce over your favorite pasta and garnish with fresh basil or parsley.

This sauce stores well in the refrigerator for up to 3 days.

To reheat, warm it in a saucepan over low heat, adding water or broth if it thickens too much.

The sauce can also be frozen for up to 3 months.

If you prefer a dairy-free version, use coconut milk or heavy cream instead of cream cheese.