Fettuccine with Tomato Cream Sauce
"Very simple dish. Nice creamy sauce. The sun-dried tomatoes really taste good."
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3⁄4 cup sun-dried tomato
- 4 cloves garlic
- 8 ounces cream cheese
- 1⁄2 teaspoon dried oregano leaves, crushed
- 1⁄4 cup margarine
- 1⁄4 cup sour cream
- 1 lb cooked fettuccine
- 1⁄4 cup olive oil
- salt and pepper
directions
- 1.
- Cover tomatoes in a large bowl with boiling water and allow to stand about 10 minutes, then drain.
- 2.
- Place tomatoes, garlic, cream cheese, and oregano in a food processor and blend until you have a smooth mixture.
- 3.
- Melt butter in a saucepan over medium heat, then stir in cream cheese mixture and sour cream.
- Allow to cook about 10 minutes stirring often until your have a smooth sauce.
- 4.
- Toss fettuccine with olive oil and cheese mixture.
- Season with salt and pepper to taste.
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Reviews
-
The taste of this dish really is amazing. I added an extra clove of garlic, but wouldn't next time because this stuff is powerfully garlicky and doesn't need more! I made some modifications: was a bit short on cream cheese, so made up the difference with more sour cream. I pureed it in the blender and my blender did a crappy job, so I added the sour cream right into the blender to add some moisture. I had some of mirj's oven dried tomatoes on hand so I tossed a few of those in with a drizzle of olive oil (they were stored in the oil). Pureed the whole mess up and added to the butter in the pan. My mixture was *quite* thick, so I had to dilute with some milk (reached for the cream first and decided to behave) and next time I think I would try to make it even thinner because it is quite thick and very powerful, so diluting it a touch certainly wouldn't hurt the flavour any. Served over pasta, chicken and sauteed mushrooms and zucchini for a one-dish meal. DH and I practically inhaled the leftovers today. Again, texture not the best after being reheated, but all that great taste. The only thing I would experiment with next time is thinning the sauce out because it was a touch thick for my liking, but that could have been something I did in the making. And don't overdo the garlic, 'cause this dish is potent! (In a good way:).
RECIPE SUBMITTED BY
Kevin Young
San Antonio, TX
I am 31, and a cytotechnologist in the Navy (Don't know what it is? Don't feel bad, few people do)with just under 10 years to retirement. Kerrbear is my wife and we have two GREAT kids, Aidyn (4) and Kelsi (2). Next to my family hockey is my favorite thing in the world, watching, playing, anything to do with hockey, in particular my sons hockey and the Vancouver Canucks. After hockey cooking is the other thing I really enjoy. I'm very open to trying new foods of all cuisines, however the one thing I refuse to try is balut. I could not see myself trying it without MUCH help from a bottle of something very strong.
