Vermicelli With Tomato Cream Sauce

• 2 T. Olive Oil
• 1/2 cup chopped yellow onion
• 4 T. minced garlic
• 2-14.5 oz. cans Diced Tomatoes w/Basil, garlic & oregano (I use Del Monte brand)
• 2 t. dried basil
• 1/2 t. dried oregano
• 1 t. salt
• 1 t. sugar
• 1/4 t. freshly ground pepper
• 1/2 cup shredded parmesan cheese
• 1 cup heavy cream
• 1 pound package Vermicelli
• Grated Parmesean Cheese

1. In a large skillet over medium heat, heat the oil. Add the onion and garlic, and saute for 3 minutes or until onions are soft. Stir in the tomatoes, basil, oregano, salt, sugar and pepper. Let simmer for 15 minutes. Stir in the parmesan cheese and cream and continue to simmer, but not boiling for 10 minutes or until thickened a bit.
2. Prepare the pasta according to package directions. Drain and toss with a little olive oil.
3. Serve immediately topped with Parmesan Cheese.

olive oil, yellow onion, garlic, tomatoes, basil, oregano, salt, sugar, freshly ground pepper, parmesan cheese, heavy cream, vermicelli, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/vermicelli-with-tomato-cream-sauce-1200593 (may not work)