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Pasta with Spicy Sun-Dried-Tomato Cream Sauce
Bon Appétit | October 2000
Yield: Makes (4 main-course) servings
For some reason this dish reminds me of Valentine’s Day, and if you use heart shaped pasta (available everywhere this time of year), it fits the holiday perfectly. I apologize that I don’t have a better photo, but trust me, this is delicious! I sometimes grill or saute chicken to go along with this, and I’ve heard that shrimp go nicely with it as well. Add a salad or side veggie, and it’s a lovely meal for you and your Valentine. If you're making this for kids, you can leave the crushed red pepper out.
Want a simple dessert to follow this? Chocolate ice cream with fresh raspberries, if you can find them (or frozen, thawed, if not). Yum!
Ingredients:
1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 7.25-ounce jar roasted red peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Preparation:
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup 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 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
