Instructions: Melt butter with olive oil in a large skillet. Add garlic and onion and saute until tender. Drain tomatoes, reserving 1/4 cup liquid. Add tomatoes and 1/4 cup liquid to skillet. Break tomatoes apart with WOODEN spoon. Add fresh ground black pepper and red pepper flakes as desired. Pour cream into sauce. Add parmesan cheese as needed to thicken sauce slightly. Serve with 12 to 14 oz. (dry) cooked pasta.

Serves 6.

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