Authentic Italian Creamy Tomato Sauce

My sweet cousin, Lia, brought us dinner the other night when I was supposed to be a "woman of leisure." Lia served an LDS mission in Italy, so she recognized good pasta and boy did this dish knock our socks off. It was truly divine, not only to not have to make dinner, but honestly it was some of the best pasta I've ever eaten. The fresh basil was tremendously delicious. You've got to try this! Enjoy!

{She recommends cutting the recipe in half since it makes a ton!}

{AUTHENTIC ITALIAN CREAMY TOMATO SAUCE}
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2 T. olive oil
1 T. butter
1 tsp. basil
Dash crushed red chili pepper
3 med. onions, chopped
1 clove garlic, crushed
Dash salt

3  (29-oz.) cans tomato sauce

7 oz. Gouda cheese

1 pint heavy cream

Pasta for 10 servings, cooked

Parmesan cheese, grated

In olive oil and butter, sauté basil, chili pepper, onion, garlic, and salt until onion is tender. Add tomato sauce and cook until flavors combine (at least 20 minutes, but the longer the better). Add Gouda cheese and stir until melted. Add heavy cream and remove from heat (cream should not be cooked). Serve over pasta and top with Parmesan cheese. Makes 10 servings.