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Penne with Tomato Cream Sauce
Serves 6 |
Saucy, tangy and totally yummy!
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Ingredients:
| 1 lb. penne pasta |
| 1 tablespoon olive oil |
| 4 cloves garlic, finely minced |
| 1 cup sun dried tomatoes, drained and chopped |
| 7 1/4 oz. roasted red pepper, drained and chopped |
| 1/2 teaspoon red pepper, crushed |
| 1 cup whipping cream |
| 1 cup fresh basil, chopped |
| 1 cup freshly grated parmesan cheese, plus more for serving |
| Salt, to taste |
| Ground black pepper, to taste |
Directions:
- Cook pasta until al dente, according to package directions. When pasta is finished cooking, drain and reserve 1 cup of the pasta water.
- While pasta cooks, heat oil in a saucepan over medium heat.
- Add garlic to saucepan and sauté for 30 seconds.
- Add tomatoes, roasted red peppers, crushed red pepper and cream; simmer ingredients for 2 minutes.
- Add 1/2 cup of basil to saucepan; stir and simmer for 1 minute more.
- Return pasta to pot it was cooked in and then add sauce, Parmesan cheese and remaining 1/2 cup of basil to pot. Toss ingredients to combine.
- Add enough of the reserved pasta liquid to the pot to moisten ingredients and then season pasta with salt and black pepper.
- Serve with additional Parmesan cheese.
| Main Ingredient: | Pasta |
| Cooking Method: | Skillet |
| Course: | Dinner |
Crisp on the outside, gooey on the inside.
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