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.
Yield Serves 4 Number Of Ingredients 15 Steps:
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions. While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl. Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover. Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more. Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper. Plate in bowls and garnish with the remaining basil and the scallion greens.
Time 25m Yield 2 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a heavy skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes. (Can be prepared one day ahead. Cover and chill.). Cook pasta in large pot of boiling water. Drain. Bring sauce to a simmer. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes. Divide pasta between plates. Sprinkle with parsley. Serve, passing Parmesan separately.
Time 45m Yield 8 servings Number Of Ingredients 11 Steps:
Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally. Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water. Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Cook pasta according to package directions; drain and keep warm. Meanwhile, in skillet, cook tomatoes over medium high heat until thickened, about 5 minutes. Reduce heat to low; wait a few minutes and then add basil and cream. Heat through. DO NOT BOIL. Toss with pasta and and cheese. Serve immediately.
Time 40m Yield 6 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water. Meanwhile, in a large skillet over low heat, melt together the butter and olive oil until beginning to bubble. Add the garlic and shallot and cook until golden, 2-3 minutes. Add the red pepper flakes and tomato paste and stir until evenly incorporated. Add the tomato sauce and heavy cream and stir the sauce for 2-3 minutes, until smooth and warmed through. Add half of the basil and the cooked pasta and stir to coat in the sauce, then add ½ cup of Parmesan cheese and stir until incorporated and melted. If the sauce is too thick, add some of the reserved pasta water. Season with salt and pepper to taste. Divide the pasta between bowls and garnish with the remaining basil and Parmesan cheese. Serve immediately. Enjoy!
More about “pasta with tomato cream sauce recipes”
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown. Mix in the roasted red peppers, mushrooms, and vodka, and bring to a boil. Cook and stir 5 minutes, until most of the vodka has evaporated and mushrooms are tender. Mix the tomatoes, half-and-half, and red pepper into the skillet. Cover, reduce heat to low, and cook, stirring frequently, 15 minutes. Serve over the cooked pasta, and top with Parmesan cheese.
