NUNU'S SUN-DRIED TOMATO ALFREDO PASTA
NOTE: Make this using 3/4 pound of Spicy Italian Sausage.
Skip the "butter", instead brown the Italian sausage in the skillet - added chopped onions and minced garlic and continue with the rest of the recipe, as outlined. It is "Delicious"!
SPECIAL NOTE: Put this together for dinner one evening, which was way too much for just "two" people, so out came a casserole dish for the leftovers. Reheated the casserole in the mircowave oven .... "WOW" it was even better than the first time around!
- 1/4 c
- 1 c
- chopped onion
- 2 tsp
- minced garlic
- 1/2 c
- chopped sun-dried tomatoes
- 1 tsp
- 1/2 tsp
- fresh ground black pepper
- 2 c
- heavy cream
- 2 c
- fresh baby spinach leaves
- 3/4 c
- grated parmesan or asiago cheese
- 1/2 lb
- pasta (such as rotini - radiatore - bow tie, etc.)
- strips of grilled chicken breast or italian sausage (see notes - optional)
How to Make NUNU'S SUN-DRIED TOMATO ALFREDO PASTA
- 1In a large pot cook the pasta according to package recommendations, drain and set aside,keep warm.
In a large non-stick skillet, over medium-high heat, melt butter and sauté onions until they start looking transparent.
Add garlic, sun-dried tomatoes, salt and pepper and stir all together, continue cooking for 1-2 minutes.
Stir in heavy cream and continue cooking until mixture starts bubbling, "keep an eye on it", stirring now and then. Lower the heat temperature. Don't let mixture start sticking to the bottom of the pan, which can lead to burning.
When mixture just starts thickening, fold in the grated cheese and then stir in the spinach completely. At this point remove from heat
source, as the heat from the sauce will cook the spinach.
Add the cooked pasta and cooked chicken strips, if desired toss and serve.