For the purpose of making tomato sauce, 64 oz of tomato is not needed but you need to have a small amount to make it with a delicious flavor. I cut them into smaller pieces.
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Feta cheese, crumbled: feta imparts both a salty and cheesy flavor to the dish (I'm not sure if that's a term, but I'm going to use it anyway, haha). You can substitute grated parmesan cheese or shredded mozzarella if you do not have any feta on hand or if you do not enjoy the flavor of feta. Mozzarella cheese has a mild flavor that is not overpowering, but it will still satisfy your craving for a cheesy taste. Oregano that has been dried or oregano that has been freshly picked Dried herbs have a stronger flavor than their fresh counterparts; therefore, if you use half a teaspoon of dried oregano, you will require around one teaspoon of fresh oregano. The addition of red pepper flakes to the spaghetti sauce is entirely up to the cook, however doing so will make the sauce spicier. When it comes to the pasta, I use 500 grams of penne pasta, but you may use whatever kind of pasta that you prefer the most! Is it possible to add cream to tomato sauce without causing it to curdle? Yes, you can! However, if you follow these suggestions, you will have the most success. When dairy products are added to sauces made with tomato-based ingredients, the acidity of the tomatoes can cause the sauces to curdle. Before adding the whipped cream to the tomato sauce, you should give it some time to reach room temperature. The fact that whipped cream has a larger fat content than regular cream makes it more resistant to curdling, which is excellent news. A further piece of advice is to hold off on adding the whipped cream until the very end, and when you do, make sure the heat is turned down to its very minimum. 
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After adding the heavy cream, feta, or any other type of dairy product, you must prevent the sauce from coming to a boil at any time. What kind of pasta would go best with a creamy tomato sauce, and why? You have complete control over this matter! For this dish, I use penne pasta; however, fettuccine, tagliatelle (which happens to be my personal favorite pasta), cheese ravioli, or gluten-free pasta are some common alternatives. The nicest thing about this sauce is that it goes well with any type of pasta or form of pasta you want to eat it with. STEP BY STEP INSTRUCTIONS ON HOW TO MAKE CREAMY TOMATO PASTA SAUCE FIRST STEP: After determining the amount of heavy cream to be used for the topping, place it on the counter at room temperature. 
PHASE 2: Place the pasta in a big saucepan and bring it to a boil, following the directions on the package. The following is a list of useful advice! To the water used to cook the pasta, add roughly a teaspoon's worth of olive oil. The use of oil will keep the pasta from becoming adhered to itself. Once the water has reached a rolling boil, stir in one level teaspoon of salt. The pasta will taste better as a result of this. Keep some of the pasta water on hand in case you need it (approximately a quarter of a cup). The pasta should then be drained using a colander and well rinsed in cold water. This will prevent the pasta from cooking for an excessively lengthy period of time and will also remove any excess starch. Cook the pasta until it reaches a texture known as "al dente." When you pour the creamy tomato sauce over the pasta, the pasta will keep soaking up the sauce even after you remove it from the heat. 
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If the pasta is cooked for too long, it runs the risk of becoming mushy, which is definitely not what we want to happen! STEP 3 While the pasta is cooking, peel the garlic cloves and shallots, and then dice them. Sun-dried tomatoes should also be diced. In a low-sided skillet, bring two tablespoons of extra virgin olive oil to a simmer. Shallots, garlic, and sun-dried tomatoes should all be added now. Cook over a low to medium heat until the food becomes fragrant, soft, and transparent. About 5-7 minutes. Maintain a low temperature and stir the mixture frequently with a spoon to prevent the garlic, shallots, and sun-dried tomatoes from becoming scorched. When step 4 is complete, the pasta should be drained, and then it should be rinsed with cold water. To prepare the sauce, melt two tablespoons of butter in a separate saucepan. After allowing the butter to get browned and fragrant, add the pasta to the pan. Make sure that the pasta is evenly coated with butter by stirring it. Leave the pasta in the pot to one side. STEP 5: After the garlic, onions, and sun-dried tomatoes have simmered for around 5-7 minutes, the next step is to add a whole can of Italian peeled plum tomatoes (with the juice), salt, sugar, dried oregano, a pinch of red pepper flakes, and a half cup of warm water to the pan. Maintain the sauce over a low heat, and let it to gradually get reduced and thicker while it cooks. Allow the sauce to gently bubble away, uncovered, over low to medium heat for half an hour. 
The longer the sauce simmer, the more flavor it will absorb and the sweeter it will become. STEP 6: Once the sauce has reached the desired consistency, turn the heat down to a low setting and add the whipped cream that has been brought to room temperature along with the crumbled feta cheese. Combine the ingredients. Maintain a low temperature and allow the sauce to simmer on very low heat for two to three minutes. When the temperature is too high, the sauce will separate and become lumpy. In the event that the sauce becomes unsafely hot, immediately take it away from the heat and whisk it. The seventh step is to reheat the pasta over a low heat and then pour the creamy tomato sauce over the pasta that has already been cooked in the large saucepan. Mix everything thoroughly, then top with some additional crumbled feta cheese. Take the dish away from the heat. You are in charge of determining how much sauce goes into the pasta. If you don't feel like mixing the pasta with the sauce, you certainly don't have to. For instance, you may start each plate with spaghetti and then add tomato sauce that has a creamy consistency on top. EASY STEP 8: Serve in separate bowls or plates and garnish with crumbled feta cheese, fresh basil, or grated parmesan cheese! 