Farfalle with Sun Dried Tomato, Garlic & Wine Cream Sauce
NOTE: I USED CARNATION 2% LOW FAT EVAPORATE MILK AND THE FLAVOR IS GREAT. YOU CAN USE NONFAT EVAPORATED MILK IF YOU LIKE AND IF CALORIES ARE NO OBJECT SUBSTITUTE CREAM.
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- 3 c
- farfalle pasta
- sun dried tomatoes
- 1 Tbsp
- extra-virgin olive oil
- 1/4 c
- chablis wine
- 1/2 c
- evaporated milk
- parmesan cheese
- mild italian sausage
- fresh basil
- peas, cooked
- 10 clove
- garlic that has been poached or roasted
1Mix all sauce ingredients in a Magic Bullet processor or in whatever type of food processor you own or good, sharp bladed blender and process until the sauce is as smooth as you would like. You can leave it chunky or process a more smooth sauce. I did a combination of both for this one.
I used about 4 cups of uncooked Barilla farfalle pasta and then cooked it for about 11 minutes or until it is al dente.
I then drained the pasta and then in a small non-stick omelette pan, I added the amount of sauce you want to use for your serving(s), and heated on medium heat until warmed and the alcohol is flashed off.
By the time you warm the sauce the pasta will be cooked. Take a pasta fork or colander or long handled spider made of bamboo with wire-my favorite.
I have been making my lunches at night to take with me for the next day. It is much cheaper, better tasting, better for me and is just better all around.
Variations & Additions: Adding steamed peas to the dish when completed would be a great addition, giving more color and texture and of course flavor. Also, fresh basil julienned sliced or Italian sausage cooked and sliced or chopped. This would make a dinner or great lunch course.
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