Prep time 10 minutes

Cook time 20 minutes


2 Tbsp. olive oil

1 cup diced onion

4 tsp. minced garlic

2 cans (15 oz. each) Contadina® Tomato Sauce or 1 can (28 oz.) Contadina® Tomato Sauce

1 lb. uncooked linguini, broken in half

1 cup half & half

Freshly ground black pepper

½ cup grated Parmesan cheese


  1. Heat oil in a 5-qt. saucepan or Dutch oven over medium heat.

  2. Add onion and cook until softened about 3 minutes. Add garlic and cook 1 minute, stirring constantly.

  3. Add tomato sauce and 4 cups water; bring to a boil over high heat. Gradually add pasta by the handful, stirring to keep separated.  Return to a boil. Reduce heat to medium and cook at a low boil, stirring frequently, until pasta is al dente, about 15 minutes (pasta times vary – cook about 2 minutes longer than package directs).

  4. Stir in half & half and heat 1 to 2 minutes until hot. DO NOT BOIL.  Remove from heat. Add Parmesan cheese and stir well. Season to taste with black pepper. Cover and let stand 5 minutes before serving.

VARIATIONS:  Prepare recipe as directed, except:

  • Creamy Tomato Florentine: Gently fold in 6 oz. pre-washed baby spinach before stand time in Step 4.
  • Spicy Vodka Sauce & Linguine:  Add 1/4 to 1/2 tsp. dried red pepper flakes with garlic in Step 2 and add 3 Tbsp. vodka with half & half in Step 4.
  • Chicken Tomato Alfredo: Stir in 1 ½ cups chopped or shredded rotisserie chicken with Parmesan cheese in Step 4.

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