Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Spaghetti with Creamy Marinara
Generally when I make spaghetti, I’m all about adding some spicy Italian sausage or every once in a while plump juicy meatballs. But the other day I was craving a little bit of a lighter sauce. To curb my craving, I opted to forgo the sausage and meatballs and cooked up this creamy marinara instead. It has flavors of slow cooked tomatoes, garlic, fresh oregano and little twist from an unlikely ingredient.
When most people think creamy sauce, they probably think heavy cream or maybe even half and half is added. However, for this recipe I decided to go with goat cheese. It adds a creaminess to the sauce but also a tangy flavor. And a bonus, its a little better for you than heavy cream.
Spaghetti with Creamy Marinara
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1/2 medium onion sliced
- 4 cloves garlic sliced
- 1/2 teaspoon crushed red pepper
- 2 28 ounce cans whole tomatoes
- 1 tablespoon fresh oregano
- 4 ounces goat cheese
- kosher salt and fresh cracked pepper
- 1 pound dried spaghetti
Instructions
- Preheat oven to 325.
- In a large oven proof pot or dutch oven heat olive oil over medium heat. Add onions, garlic and crushed red pepper. Cook until onions are translucent, about 5 minutes. Pour in whole tomatoes.
- Place tomato sauce in the oven and bake for 1 1/2 hours. Stirring occasionally.
- Remove from oven. Using an immersion blender puree until smooth (Note: If you don't have an immersion blender, carefully transfer, in batches, to a blender and blend until smooth). Place on stove top over medium heat. Stir in oregano and goat cheese. Season to taste with salt and pepper. Reduce heat to low and allow to simmer while you prepare the noodles.
- Prepare the noodles according to package directions.
- Divide noodles evenly among bowls and spoon sauce over the top. Serve.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Hina gul
June 30, 2013 at 2:17 amhi..i’ll try this…
Deseree
May 29, 2013 at 5:58 pmAmi- I don’t see why not. I would boil and blanch the tomatoes then remove all of the seeds and then follow the recipe. You may have to cook it down a bit longer if it’s watery. And be sure to cook it uncovered. Hope this helps!
Ami
May 29, 2013 at 4:48 pmLooks delish!! Could I use fresh tomatoes instead of canned and if so how would I need to change the recipe so that the sauce isn’t too runny?
lux
June 22, 2011 at 12:02 pmLove the photos and the recipe. Can’t wait to try this out!
For another great spaghetti recipe check out: http://www.fourgreensteps.com/community/recipes/courses/spaghetti-marinara
T800
April 30, 2010 at 2:42 amI just love these nice dish photos! (I use them as my wallpapers @work ;)
Lauren
April 14, 2010 at 4:19 amGoat cheese is a fabulous flavor addition to marinara sauce… and I’m intrigued by the baking method. I’ll have to give this recipe a try!
Taylor
April 13, 2010 at 10:33 pmLooks tasty! Love the picture!
Cookie
April 13, 2010 at 9:18 amI like the idea of using a soft cheese instead of cream but I’m not a big fan of goat cheese. Do you think feta would work as well?
Jean
April 13, 2010 at 7:14 amThat looks really good. I’ve used cream cheese before to add some creaminess to pasta but I like the idea of goat cheese–it has more bite to it. Thanks for posting!
Jean
Heavenly Housewife
April 13, 2010 at 12:26 amHow delicious. I am always looking for cool pasta sauces. Thanks for sharing this recipe.
*kisses* HH