SPICY CREAMY TOMATO SAUCE
A spicy, creamy tomato sauce with chili, basil, and mascarpone cheese.
Provided by ANGIBEAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat, and cook and stir the onion until translucent and soft, about 5 minutes. Add the garlic, and cook and stir for 1 more minute. Stir in the tomatoes, balsamic vinegar, and sugar, and cook over medium heat for 10 minutes, stirring occasionally. Stir in the basil, red chile pepper, salt, and black pepper, and cook for 10 minutes more. Remove from heat, and stir in the mascarpone cheese.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 12.6 g, Cholesterol 46.7 mg, Fat 24.2 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 480.1 mg, Sugar 8.3 g
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
SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE
Provided by Bobby Flay
Categories side-dish
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 24
Steps:
- For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
- Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
- Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
- Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
- For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
- Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.
GNOCCHI WITH SPICY TOMATO SAUCE
Steps:
- Bake potatoes in a 350 degrees F oven until tender. When cool enough to handle scoop out the insides and put through a ricer to eliminate any lumps. In a small bowl combine the egg, salt and nutmeg. On a lightly floured work surface mound the potatoes making a well in the center. Pour in the egg mixture then, using your fingers or a fork, begin to mix the eggs into the potatoes working from the outside in as to not break the "moat." When eggs are about halfway combined begin to sprinkle a bit of the flour and cheese over the potatoes, continuing to lightly knead, bringing the mixture together adding more flour as needed to make a pliable dough. Once the dough is no longer sticky the dough is done. It is important not to overwork the dough creating gluten giving the dough a dense texture. Working quickly and lightly will give you light, airy gnocchi. Dust the board with flour and roll 1/4 of the dough into a long rope about 1-inch thick. Cut into thumb size sections and set aside, tossing with a bit of flour to avoid them from sticking together. Repeat with the other pieces of dough. Using the back of a fork take each gnocchi and gently roll over the tines by lightly pressing with your thumb and allowing the gnocchi to fall off the fork. Boil gnocchi in a large pot of salted water until they float. When they float they are done. Remove and toss immediately with Spicy Tomato Sauce. Garnish with torn basil leaves and additional cheese.;
- In a large saucepot over medium-high heat add olive oil. Add onions and saute until softened, about 3 minutes. Add garlic and saute until fragrant. Add oregano, chili flakes and tomato paste, stir until combined and paste cooks into the mixture, about 1 minute. Add red wine, stirring until almost completely evaporated. Season with kosher salt, pepper, to taste, and tomatoes using the back of a spoon to break up the tomatoes. Bring to a boil then reduce to a simmer and allow to cook down about 20 minutes. Taste the sauce and add red wine vinegar, cheese and additional salt and pepper, if needed. If desired you may puree the sauce at this point using an immersion blender or keep it chunky. Serve with gnocchi.;
ROTINI & SPICY CHICKEN IN TOMATO SAUCE
Put together a simple dinner entrée with this quick Rotini & Spicy Chicken in Tomato Sauce! This recipe includes rotini, crushed red pepper & cream cheese.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Blend tomato sauce and cream cheese in blender until smooth.
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
- Stir in parsley.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
SPICY, CREAMY, TOMATO ,BACON PASTA SAUCE
I made this last night from things in the pantry and fridge. I guess it's based loosely on Alamatriciana, though that has crisp bacon and no cream or herbs!
Provided by JustJanS
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy based fry pan over medium heat.
- Add the onion and cook for about 5 minutes, add the bacon and garlic, and cook for a further 5 minutes or until the bacon is cooked to your liking.
- Pour in the wine, and allow to cook and reduce for a couple of minutes, then add the chilli flakes, tomato sauce, water and stock powder.
- Simmer for about 15 minutes.
- Add the cream and fresh chopped herbs and freshly ground black pepper, reheat and serve immediately over the pasta of your choice.
- We ate this last night over spinach and cheese tortellini.
SPICY TOMATO-BASIL SAUCE
Provided by Kate Fogarty
Categories Sauce Blender Onion Tomato Vegetarian Low Cal High Fiber Basil Pine Nut White Wine Healthy Low Cholesterol Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 10
Steps:
- Freshly ground black pepper Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
- Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Rewarm sauce. Mix in remaining chopped basil.
PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Provided by Hollander Finegold
Categories Milk/Cream Dairy Pasta Pepper Tomato Kid-Friendly Dinner Party Noodle Bon Appétit Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes (4 main-course) servings
Number Of Ingredients 9
Steps:
- 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.
SPICY CHICKEN IN A CREAMY TOMATO SAUCE
While digging through the pantry I threw this together and thus a new favorite dish was born. This can stretch a few ingredients to feed the family. Try and you will agree this is a dish you will feel good about serving to friends as well. recipe#378154 has a ingredient list for making your own blackeining seasonings if you wish
Provided by Shawn C
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- season chicken well with blackening seasoning.
- in heavy skillet heat to med- high. add 1 T of butter and 1 T olive oil.
- cook chicken until just done about 6-8 minutes and remove to a plate.
- add mushrooms to skillet and 1 T butter.
- cook mushrooms until they start to brown, add garlic and cook no more than 2 minutes being careful not to scorch the garlic.
- add tomatoes, basil, blackening season and red pepper flakes.
- let cook for 5-6 minutes until most of the tomato liquid is gone.
- add cream and turn down the heat to medium and let cook for 5-6 minutes. taste and adjust seasonings if needed.
- sprinkle parmesan over and stir until well combined, add green onions.
- return chicken to mixture and let cook 5 more minutes.
- add pasta and spinach and stir to coat cook 2 minutes or until pasta is heated through.
- serve.
SEAFOOD IN SPICY TOMATO CREAM SAUCE
My fettuccine specialty combines my love of seafood and Italian cuisine. It may look and taste upscale, but it's easy to prepare. -George Taylor, Springfield, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.
Nutrition Facts :
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