Pasta With Spicy Sun-Dried Tomato Cream Sauce

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photo by krism226 photo by krism226
photo by krism226
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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 for 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 the bite.
  • 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.

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Reviews

  1. Very good and very easy.
     
  2. Good recipe. Try adding some shrimp during the simmering time. I also tried it with Rotini pasta. Holds on to the sauce better, I think...
     
  3. I've always liked tomato cream sauces. This was a decent base recipe, but like others said, I had to add quite a bit of extra cayenne and spices to overcome the blandness. The Parmesan cheese helped give it a bit more flavor too. Next time, I'd probably add in some fresh tomatoes or tomato sauce and throw in some additional Italian seasonings.
     
  4. My family loved this. Taking the advice of others I added cayenne, oregano, grilled chicken (cut into bite sized pieces) and Pomi strained tomatoes. I also used spiral pasta. It was SO GOOD!
     
  5. This is a pretty good pasta sauce for those who like it a bit mild. I prefer a heartier pasta sauce and expected the sun dried tomatoes and red pepper flakes to take over in this recipe, but the cream dulled the flavor too much for my tastes. I am going to try again with this recipe and add more/different spices to see if that gives me the taste I was looking for. Thanks!
     
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Tweaks

  1. Yummy. This was good. Made it today for lunch. I didn't have any crushed red pepper flakes so I deseeded and chopped up a Thai chili pepper instead. I had fresh green beans, zucchini and carrots leftover from the Copycat Olive Garden Minestrone Soup recipe by Todd Wilbur. I julienned the zucchini and carrots and sauteed the vegetables together in butter and sprinkled in some garlic powder, salt and pepper for a quick side dish. And I threw one of those packaged loaves of Ciabatta bread in the oven too to serve with the pasta. Easy, quick and the kids loved it too!
     

RECIPE SUBMITTED BY

I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.
 
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