Pasta with Spicy Sun-Dried-Tomato Cream Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes (4 main-course) servings
- 1 tablespoon olive oil
- 1 cup whipping cream
- 1 cup freshly grated parmesan cheese
- 1 pound penne pasta
- 1/2 teaspoon dried crushed red pepper
- 4 large garlic cloves, finely chopped
- Carbohydrate 99 g(33%)
- Cholesterol 86 mg(29%)
- Fat 35 g(54%)
- Fiber 6 g(24%)
- Protein 29 g(57%)
- Saturated Fat 18 g(88%)
- Sodium 491 mg(20%)
- Calories 818
Preparation 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.
Preparation 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.
