Pasta with Tomato Basil Cream

• 1 Tablespoon Butter, Unsalted
• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Tomato, Diced (you'll Need About 1 Cup Tomato Flesh)
• 1 whole Roasted Red Pepper, Diced. I Used A Jarred Pepper
• 4 whole Fresh Basil Leaves, Large Ones If You Can
• 1 clove Garlic, Minced
• 1 teaspoon Chicken Bouillon
• 13 cups Heavy Cream Or Half-and-Half
• 2 Tablespoons Fresh Grated Parmesan (or Pre-grated To Your Taste)
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Onion Powder
• 4 ounces, weight Pasta (your Choice, I Used Vermicelli And Boiled Up A Couple Ounces Of Dry Pasta, Approx. For Each Serving)
• Salt To Taste

1. In a medium saucepan over medium heat melt up the butter with the olive oil.
2. Then add the tomato, red pepper, basil, garlic and bouillon.
3. Heat all to a low simmer for a few minutes.
4. Then with an immersion blender, mix until smooth.
5. Then add the cream, Parmesan, pepper and onion powder.
6. Stir to combine and continue to simmer for another minute or so and remove from heat.
7. Serve over hot pasta!

butter, olive oil, tomato, red pepper, fresh basil, clove garlic, chicken bouillon, heavy cream, parmesan, black pepper, onion powder, weight pasta, salt

Taken from tastykitchen.com/recipes/main-courses/pasta-with-tomato-basil-cream/ (may not work)