Fusilli With Creamy Tomato And Meat Sauce Food

FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)

Fusilli With Creamy Tomato, Garlic, and Meat Sauce (Or Rotini) image

Easy and very delicious. Whipping cream enriches this herbed tomato sauce, and red pepper adds some zip to the meat. Enjoy it over your favorite pasta. Serve with a crisp salad and crusty bread.

Provided by littleturtle

Categories One Dish Meal

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces ground turkey or 12 ounces ground chicken
1/8 teaspoon hot red pepper flakes
1/2 cup onion, chopped (1/2 large onion)
3 -4 garlic cloves, minced
6 cremini mushrooms, sliced
2 (14 ounce) cans peeled Italian-style tomatoes, cut up
5 ounces mozzarella cheese, shredded
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces rotini pasta or 8 ounces spaghetti
1/2 cup whipping cream
2 tablespoons parsley, snipped
fresh rosemary sprig, to garnish (optional)

Steps:

In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
Drain off fat.
Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
Bring to a boil.
Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
Cook pasta according to package directions (15 minutes).
Drain and keep warm.
Gradually stir the whipping cream into the sauce.
Arrange the pasta on plates or on a serving platter.
Spoon sauce over pasta.
If desired, garnish with rosemary.

Nutrition Facts : Calories 537.7, Fat 26.3, SaturatedFat 13.3, Cholesterol 100.7, Sodium 703.3, Carbohydrate 48.7, Fiber 3.5, Sugar 9.6, Protein 27.4

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Fusilli With Creamy Gorgonzola Sauce image

Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.

Provided by Vicki in CT

Categories European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1/4 lb gorgonzola
1 cup half-and-half
1/4 cup tomato puree (not paste)
1/2 cup walnut halves
12 basil leaves, julienned
1 lb fusilli
1 cup parmesan cheese, grated
1 large tomatoes, peeled and seeded and cubed
salt and pepper

Steps:

In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

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