Creamy Herb Pasta Sauce
Source of Recipe
unknown
List of Ingredients
2 cups half-and-half
1/2 cup butter or margarine, cut into 8 chunks
2/3 cup Parmesan, Asiago or Romano cheese, freshly grated
3/4 cup fresh herbs, chopped
salt and freshly ground pepper, to taste
Recipe
1 Note: Fresh herbs can be any combination of parsley, chives, basil, mint and oregano.
2 Combine half-and-half and butter in a saucepan. Boil gently about 20 minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups.
3 Remove pan from heat; whisk in cheese and herbs. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip).
4 To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettucine, or 12 ounces dried, following package directions. Drain. Toss with sauce.
5 Makes 2 cups (4 main dish or 6 appetizer servings).
6 * Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 2 months. To serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan or microwave oven on 50% power until warmed through, about 3 minutes, whisking frequently and vigorously to bring it to a creamy consistency.
Servings: 4
|
|
member logon
