Guest guest Posted April 17, 2000 Report Share Posted April 17, 2000 Just a few odds and ends. Crossposted to SDA-veg-recipes and Veg-Recipes -- BonniThoza Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza * Exported from MasterCook * Pasta with Tomato Cream Sauce Recipe By : Culinary Affair Restaurant Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- chopped 1 T. oil 12 oz. tomato sauce 8 oz. heavy cream 1/4 c. grated Percorino Romano cheese 1/2 lb. quality pasta (spaghettini types not recommended) Boil pasta until cooked al dente. Immediately cool by running under very cold water and set aside. In 12 " skillet over high heat add oil and chopped garlic. Once garlic is sizzling frantically pour in the tomato sauce and bring to a slow boil. Add the heavy cream and bring it back to a slow boil mixing occasionally with a large spoon. Add your cooked pasta and once again bring to a slow boil mixing occasionally. Once the pasta is hot lower the heat to medium and drizzle the cheese over the top evenly. Allow to simmer 2 to 3 minutes, then slowly fold in cheese stirring constantly until sauce is creamy and clings to the pasta. Remove from heat and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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