Pasta with Spicy Sun-Dried-Tomato Cream Sauce
"One night, I promised to make dinner for a blind date, and—as usual—I was running late," writes Hollander Finegold of Eugene, Oregon. "I had few ingredients and little time. Luckily, the dinner was a success, and this recipe has been a staple of mine ever since."
- Preparing Time: -
- Total Time: -
- Served Person: Makes (4 main-course) servings
Milk/Cream
Dairy
Pasta
Pepper
Tomato
Kid-Friendly
Dinner
Party
Noodle
Bon Appétit
Oregon
Vegetarian
Pescatarian
Peanut Free
Tree Nut Free
Soy Free
Kosher
Small Plates
- 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.
