Creamy Spinach Bacon And Sun Dried Tomato Sauce For Pasta Food

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Cook linguine according to package instructions. Drain.
• Heat 1 tablespoon of olive oil in a large skillet on medium heat.
• Add chopped sun-dried tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.
• Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt. Bring to boil and reduce to simmer.
• Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for). Stir for about 30 seconds or longer until the cheese melts. If the sauce is too thin, gradually add more cheese. Keep stirring around all of the skillet for a couple of minutes.
• Note: if the sauce gets too thick, add more half-and-half.
• Add spinach. Keep stirring on medium heat until the spinach wilts, about 1 minute.
• Add cooked and drained linguine to the sauce. Stir well.
• Taste the linguine and add more salt, if needed. Top with finely chopped fresh basil leaves.

BACON SUN DRIED TOMATO PASTA WITH SPINACH AND CREAM

Steps:

• Unless you have quick cooking pasta, set your pasta to cook while you make the sauce. Once it has cooked, drain but reserve the pasta water and cover the pasta to keep warm.
• If using sun dried tomatoes that are not in oil, soak them in boiling water while you cook everything else then drain and slice (if in oil, skip soaking and just slice).
• Cut the bacon into relatively thin slices. Warm a pan over a medium-heat and add the bacon, stirring now and then to avoid it sticking too much until it starts to release some fat.
• While it's cooking, dice the onion and garlic relatively finely (or you can prep everything ahead, if you prefer). Roughly chop the spinach.
• Add the onion and garlic to the bacon once it is just starting to brown, and cooking, stirring now and then, so that the onion and garlic soften.
• Once the onion has softened, another 5 min or so, add the cream and warm to a gentle simmer. Add the little bit of pasta water, the sliced sun dried tomatoes and spinach.
• Cook for another 2-3 minutes, stirring regularly, until the spinach wilts down in the sauce. Add the pasta and stir through well so the pasta is well covered with the sauce. Add a little more pasta water if needed.
• Serve, topped with some freshly grated parmesan (Note you can also mix a little into the sauce, if you like).

PASTA WITH SUN DRIED TOMATOES, BACON, CREAM AND OTHER STUFF

Steps:

• Cook pasta in heavily salted water to al dente according to package directions. Drain and drizzle with a bit of olive oil and set aside.
• Using the same pot as you did for the pasta (so you only have to wash one pot!), cook bacon over medium-high heat until crisp (approximately 5-7 minutes). Remove with a slotted spoon and drain on a paper towel. Set aside.
• Reduce heat to medium and add shallots to the remaining bacon grease and cook until soft. Add sun dried tomatoes, olives, red pepper flakes, and pepper. Cook another minute, stirring constantly. Add chicken broth and bring to a low simmer. Add spinach and stir until well coated. Cover and let the spinach wilt for a couple of minutes. Stir thoroughly. Add cream and heat through for a couple more minutes. Add cooked pasta and bacon and stir until combined and heated through (2 more minutes). Serve in large bowls and dig in!

CREAMY SPINACH, BACON AND SUN-DRIED TOMATO SAUCE FOR PASTA

Steps:

• Heat the oil in a large frypan and fry the onion, garlic and bacon over medium heat for about 10 minutes.
• Add the white wine, cream, spinach and black pepper and bring to a gentle boil; reduce the heat and cook for a couple of minutes.
• Add the sundried tomatoes and parmesan cheese, stir through and serve with the cooked pasta of your choice, with the toasted pinenuts over the top.
• Serve with extra parmesan if you wish.

CREAMY TOMATO AND SPINACH PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Add the pasta and cook until tender (7 to 10 minutes). Drain the pasta in a colander.
• While waiting for the pasta to cook, dice the onion and mince the garlic.
• Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
• Add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
• Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
• Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
• Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
• Add half of the parmesan to the skillet and whisk until it is melted inches Add the remainder of the parmesan and whisk until melted in again.
• Add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). Add the pasta and stir until it is well coated with the creamy tomato sauce.
• Taste and adjust the salt and pepper as needed. Serve warm.

SPICY, CREAMY, TOMATO ,BACON PASTA SAUCE

Steps:

• Heat the oil in a heavy based fry pan over medium heat.
• Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking.
• Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder.
• Simmer for about 15 minutes.
• Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice.
• We ate this last night over spinach and cheese tortellini.

SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
• In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
• Reduce heat to low, cover the pan, and simmer for 20 minutes.
• Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
• Reduce heat to low and simmer, uncovered, for 10 minutes.
• Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
• Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.

VEGAN SUN-DRIED TOMATO SAUCE (FOR PIZZA OR PASTA)

Steps:

• Place first three ingredients into food processor and "chop" roughly. Set aside.
• Boil tomatoes in water (or broth) in a shallow pan.
• When tomatoes have softened, add them and any remaining liquid to the food processor and puree.
• Add remaining 5 ingredients to tomato puree and stir.
• Pour garlic-onion mixture into processor with tomato and puree to desired consistancy. This makes a thick, rich and slightly spicy sauce!