Yield 4 servings Number Of Ingredients 15 Steps:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.
Yield Makes (4 main-course) servings Number Of Ingredients 9 Steps:
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
Time 20m Yield 5 Number Of Ingredients 11 Steps:
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
Time 50m Yield 7-8 cups, 16 serving(s) Number Of Ingredients 14 Steps:
Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside. In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt. Reduce heat to low, cover the pan, and simmer for 20 minutes. Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar. Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.
More about “pasta with spicy sun dried tomato cream sauce recipes”
Yield Makes 4 to 6 main-course servings Number Of Ingredients 9 Steps:
Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander. Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.
