Tomato Cream Pasta

INGREDIENTS

Pasta
1	lb penne pasta
2	tablespoons olive oil
1	onion, diced
1	clove garlic, minced
1	(14.5 ounce) can crushed tomatoes, undrained
1	tablespoon dried basil
3/4	teaspoon raw sugar
1	tsp fresh oregano, minced
1/4	teaspoon salt
1/8	teaspoon black pepper
1/2	cup half & half
1	tablespoon butter
Asparagus
1/4	cup butter
2	tablespoons olive oil
1	teaspoon salt
1/4	teaspoon black pepper
3	cloves garlic, minced
1	pound fresh asparagus spears, trimmed

INSTRUCTIONS

Pasta
1.	CHANGE THIS RECIPE TO FRESH TOMATOES AND GREEN BEANS.
Pasta
1.	Cook pasta according to package instructions.
2.	In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.
3.	Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes. Toss with pasta.
Asparagus
1.	Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.