TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
ONE-PAN ROTINI WITH TOMATO CREAM SAUCE
I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).
Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
RIGATONI WITH CREAMY TOMATO SAUCE
This is a delicious and easy pasta dish. The ridges on the noodles really grab onto the chunky sauce. It's rich and oh sooo tasty.
Provided by Mamablowfish
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove casings from sausages and crumble meat.
- in a deep, heavy frying pan and over medium low melt the butter.
- Add sausage and onion and cook slowly, stirring until lightly browned.
- Add in garlic, tomatoes, tomato sauce, wine and salt.
- Increase heat to medium and bring to a boil.
- Cover, reduce heat and simmer 15 minutes.
- Cook rigatoni in salted water according to directions, drain and keep warm.
- Mix peas and cream into sausage sauce.
- Increase heat to medium high and cook stirring until sauce boils all over in large shiny bubbles and has thickened slightly.
- Spoon over rigatoni and mix lightly.
- Top with parmesan cheese.
Nutrition Facts : Calories 516.2, Fat 27.3, SaturatedFat 13.9, Cholesterol 120.1, Sodium 862.1, Carbohydrate 52.5, Fiber 4.5, Sugar 6.2, Protein 16.4
TOMATO CREAM SAUCE WITH RIGATONI
I've tried several tomato cream sauce recipes. Some with sausage, some with chicken and some with shrimp. All very good but this one is my favorite. A very large recipe. Easily enough sauce for 3 pounds pasta. If you are not feeding an army go ahead and make full sauce recipe anyway and freeze the leftover sauce. It thaws and reheats very nicely. I typically buy the large can of San Marzano tomatoes at Costco. It's so much cheaper. I really think there is a difference in taste with the San Marzano. Just be sure to buy tomatoes that are packed in puree. Makes the sauce even richer. Adjust the seasonings as you like. I seem to make spicier every time I make by adding more garlic, and red pepper. So good!
Provided by HotMitts
Categories For Large Groups
Time 2h
Yield 3 big pasta bowls, 20 serving(s)
Number Of Ingredients 15
Steps:
- In large pot cook bacon and onion until bacon close to well browned and onion soft. About 8-10 minutes.
- While bacon and onion are cooking crush tomatoes by hand in large bowl.
- Deglaze pot with wine over high heat. Scrape bottom of pot to get all the brown goodness off. Continue until wine is evaporated.
- Add oil, garlic and red pepper flakes to bacon and onion. Cook 1 minute.
- Then add tomatoes, sugar, basil, salt, and pepper to pot. Bring to boil.
- Then lower heat to med; simmer 1 hour uncovered.
- Add in vodka simmer 5 min then stir in parmesan and cream and cook for 5 min until cheese melted and sauce heated through, stirring constantly. Taste for seasonings.
- Keep heat on low until ready to serve.
- Pour several ladles sauce over hot pasta in a big bowl. Give it time to absorb a bit before serving.
- Serve with freshly grated Parmesan and crusty garlic bread to sop up all that beautiful sauce.
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