Fettuccini With Spicy Tomato Cream Sauce Food

PASTA WITH TOMATO CREAM SAUCE

Steps:

• Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
• Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
• Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE

Steps:

• 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.

SPICY TOMATO CREAM SAUCE PASTA W/ ITALIAN SAUSAGE

Steps:

• 1. While cooking sauce cook your pasta al dente and drain. Dice and caramelize onion in butter. Add Italian sausage to onions and brown. If in casings remove from casings. When sausage is browned add garlic and cook for another minute or two. Drain excess fat if you want to. I leave it in and dish does not come out greasy.
• 2. Add chicken broth to sausage mixture and simmer for about 5 minutes. Now add crushed tomatoes, paste, salt, pepper, and a heaping tablespoon of cajun seasoning (if wanting it milder just add a teaspoon or two and use mild sausage). Let simmer for a few more minutes. Add heavy cream and simmer for a couple of minutes.
• 3. Now add pasta and parmesan cheese to sauce and let simmer for 5 minutes. We prefer this recipe with mostaccioli pasta, but I have made it with several different types of pasta and it has been good with all of them. So just use your favorite.
• 4. This recipe started from TRACY JOYNER's recipe on here. As I stated in the description I have combined a couple of recipes with Tracy's to come up with this. I wanted to make sure Tracy got credit for being the inspiration of this dish.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

FETTUCCINI WITH SPICY TOMATO CREAM SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Cook onion and pepper flakes 5 minutes until tender.
• Stir in tomatoes and salt. Cook over high heat until almost dry, 8-10 minutes.
• Stir in cream. Bring to a boil; boil 1 minute.
• Meanwhile, cook fettuccini. Drain pasta and toss with sauce.
• Stir in basil. Serve with Parmesan.

SHRIMP AND PASTA IN A TOMATO-CHILE CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
• Place the linguine in the pot and stir the pot until the water returns to a boil.
• Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• Drain a reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce.
• Set a 12-inch saute pan over medium-high heat.
• Add the butter and olive oil to the pan.
• Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan.
• Sear the shrimp until well browned on both sides, about 2 minutes.
• Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
• Add the garlic to the pan and saute until fragrant, about 30 seconds.
• Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil.
• Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
• Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
• Serve immediately & enjoy!

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE

Steps:

• 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.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

PENNE WITH TOMATO-CREAM SAUCE

Steps:

• Roughly chop garlic. Heat the oil in a medium-sized saucepan over medium heat. When the oil is warm add the garlic and sauté for 3 mins or until golden along the edges.
• Add the canned tomatoes to a saucepot and cook for 20 minutes. Add salt and pepper taste, and then add the chili flakes. Pass the sauce mix through a food mill or process until smooth and pour into a large skillet.
• Reduce heat to low and let the sauce simmer. Meanwhile bring a pot of water to boil for the Penne. While the pasta is cooking coarsely chop the parsley and set aside. Drain the pasta when it is al dente and pour it into the skillet with the tomato sauce. Add the vodka and mix very well. Increase the heat to medium and sauté for 1 minute. Add the cream and mix until the evenly spread. Pour into a nice serving dish and garnish with the chopped parsley. Serve hot.