Farfalle In A Sun Dried Tomato Garlic And White Wine Sauce Recipes

Steps:

• Cook Farfalle very al dente, and drain.
• Heat olive oil on medium high in a large saucepan.
• Add garlic and sundried tomatoes, and saute for 2-3 minutes.
• Add diced plum tomato, and saute for another 2-3 minutes.
• Add white wine, stir for a minute, then add bell pepper.
• Let reduce for another minute, and add farfalle.
• Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated.
• Serve.

Steps:

• Saute onion and garlic in olive oil for 2 minutes.
• Add tomato sauce and diced tomatoes.
• Stir in salt, pepper, basil, oregano, and cheeses.
• Simmer for 15 minutes.
• Stir in pasta.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Steps:

• Put on apron and wash hands.
• Make sure all working surfaces are clean and safe.
• Get out equipment and measure 2 glasses of water into saucepan, start to boil for the pasta.
• Add the pasta and make sure the cooker is on medium heat.
• Pour olive oil into frying pan and begin to fry on medium heat.
• Begin to chop the onion, garlic, carrots and pepper (diced).
• When the oil begins to sizzle in the pan add all the ingredients you have chopped, one by one carefully. Stir occasionally to avoid burning.
• Once the vegetables are cooking nicely add half of the tinned tomatoes into the frying pan and mix immediately. If neccesary add the tomatoe puree to give a hint of flavour.
• Check on the pasta. If ready take out place into a colander to drain out the water, then place onto dish. If not ready wait a few more minutes then do the above.
• Keep on stirring the vegetables and sauce, if necessary add a little bit of water to keep it cooking into a saucy mixture. Add your mixed herbs, salt and pepper.
• Finely add to the pasta. Serve with cheese (optional)and enjoy.

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
• Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
• Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
• Transfer pasta to plates. Sprinkle with remaining cheese and serve.