I combined these two recipes to make Angelini Di Mare, it sucks that Macaroni Grill no longer makes it.

TOMATO CREAM SAUCE

1 tablespoon plus 1/2 teaspoon olive oil
5/8 onion, diced
5/8 clove garlic, minced
5/8 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 3/4 teaspoons dried basil leaves
1/2 teaspoon white sugar
1/8 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup plus 2 teaspoons heavy (whipping) cream
1 3/4 teaspoons butter

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. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

"I used this sauce to replicate the Angelini di Mare I had at Macaroni Grill the previous night. This sauce was WAY better! I doubled the recipe (omitted the butter), pureed the canned tomatoes, added 3/4 lb. jumbo shrimp (cooked in the sauce), two pkg (3 oz. each) of Lump Crab meat, 1/2 cup fresh frozen green peas (blanched), and freshly shredded parmesan both in the sauce and as a garnish. It was DELISH!!!! It got rave review from my friends I cooked for. I used 1 1/2 pkg of angel hair pasta, and it was plenty for three to have seconds, and still have 2 hefty servings left over. Suffice to say doubling the recipe feeds 6-8 at $3/person!! Definitely a keeper!"