PASTA WITH SUN-DRIED TOMATO CREAM SAUCE
A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.
ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA
Flavor-packed sausage and sun-dried tomatoes are sure to liven up any simple pasta dish. I have a feeling that once you've tried it, it'll become a family favorite!-Dawn Singleton, Eighty Four, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.
Nutrition Facts : Calories 617 calories, Fat 33g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 24g protein.
SAUSAGE AND TOMATO RIGATONI
Serve up our classic rigatoni recipe with just 10 minutes of prep time! Our Sausage and Tomato Rigatoni recipe features red onion and parsley flavors.
Provided by My Food and Family
Categories Pasta
Time 35m
Yield 4 servings, about 2 cups each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
- Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.
Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 87 g, Fiber 5 g, Sugar 8 g, Protein 30 g
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
RIGATONI WITH SUN-DRIED TOMATOES
Pasta tossed in a light tomato cream sauce with a mild peppery tang. If sundried tomatoes are hard to find in your grocery store, you can substitute a can of petite diced tomatoes in olive oil.
Provided by LexingtonMom
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
- Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
- Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
- Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
- To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
- When sauce is hot, pour over pasta and toss.
Nutrition Facts : Calories 492.4, Fat 20.6, SaturatedFat 9.3, Cholesterol 99.6, Sodium 290.6, Carbohydrate 64.6, Fiber 4.5, Sugar 6.1, Protein 13.8
RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE RECIPE
Provided by á-1228
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil. Meanwhile, heat the olive oil in a 10-11 inch straight sided saute pan over M heat. Add the fennel and garlic and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes. Stir in 1 cup water and the cream, chicken broth, sun-dried tomatoes, pepper flakes, and 1 tsp. salt. Bring to a boil, reduce the heat, and simmer briskly, uncovered, until the tomatoes are plump and soft, about 15 minutes Remove from the heat and stir in the Pernod, if using. Let cool slightly and then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt, and keep hot. Cook the rigatoni until just barely al dente, 1 to 2 minutes less than package instructions. Drain well and return to the pot. Add the sauce and toss over medium low heat for a minute or two so the pasta finished cooking and absorbs some of the sauce.
RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE
Provided by Jennifer Parisi
Categories Olive Pasta Tomato Appetizer Sauté Vegetarian Quick & Easy Feta Parmesan Basil Bon Appétit California Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
- Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
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