Email to Adam Hiller      

Recipe Categories: ahiller's HOME PAGEAPPETIZERS Asian BEVERAGES BREAKFAST CASSEROLES DESSERTS ETHNIC FISHandSEAFOOD JAMSandJELLIES Jewish MainCourses MEATS PASTA SAUCES Sidedishes SOUPSandSTEWS VEGETARIAN

Pasta with Sun-Dried Tomato Cream Sauce




Source of Recipe


Epicurious (modified)


Recipe Introduction


Very easy and quick. The mushrooms were our addition. Also, the original recipe called for 1 cup of whipping cream, which we substituted with part heavy cream and part half-and-half.


Recipe Link: http://www.epicurious.com/recipes/food/views/PASTA-WITH-SPICY-SUN-DRIED-TOMATO-CREAM-SAUCE-104054

List of Ingredients




1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 lb. fresh baby-bello mushrooms, sliced
1/2 cup heavy cream
1/2 cup half-and-half (fat free)
1 7.25-ounce jar roasted red peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
2 cups chopped fresh basil leaves (divided)
1 pound penne pasta
1 cup freshly grated Parmesan cheese

Recipe



Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, mushrooms, cream, half-and-half, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1 cup of the 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 remaining 1 cup of basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.