I first had this sauce on one of my first trips to New York when I worked in the garment Industry. It was so good and creamy, totally different than any tomato sauce that my family ever made. I came back from that trip many years ago, wanting to learn and discover more about the flavors, traditions and regions from Northern Italia. I guarantee you and yours will love it too!
 
Tomato Cream Sauce for Ravioli or Pasta
Serves 4-6
 
6 Tbsp. butter or 4 Tbsp. olive oil
1 Lb. Ravioli or pasta cooked, reserve ½ cup pasta water 
1 medium onion, diced
1 small carrot, finely diced
2 celery sticks, finely diced
1 28oz. can whole tomatoes 
4 sweet basil leaves, chiffonade 
1 tsp. Pastagirl Seasoning or ½ tsp. each salt and pepper
¼ cup heavy whipping cream
½ cup Parmigiano Reggiano cheese, extra for serving
 
Melt the butter or olive oil in a medium to large skillet, add the onion, carrot and celery and cook on low heat, about 4 minutes until onion is translucent. 
Add tomatoes, basil, and Pastagirl Seasoning (or salt and pepper) to the pot and simmer for 30 minutes, with the lid ½ on to prevent spatters. Cook until vegetables are soft.
Remove from heat and stir in the cream and cook for about 1 minute. Turn off the heat and stir the parmesan cheese.
Using an immersion blender or blender. Puree the sauce until silky smooth. If thinner sauce is desired, add some of the reserved pasta water. Adjust seasoning. 
Serve over your favorite ravioli, pasta or zucchini noodles and sprinkle more Parmigiano Reggiano cheese on top and garnish with more basil.