Sun Dried Tomato Pasta Sauce Recipes

Steps:

• Sautee onions and garlic in olive oil until soft.
• Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
• Add tomato paste and sundried tomatoes and cook for a few minutes.
• Add can of tomatoes and break up with spoon.
• Puree with a hand blender.
• Cook for 1-2 hours on low heat, stirring occasionally.
• Remove from heat and add Basil.
• Adjust seasoning.
• Serve over pasta.

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

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.

Steps:

• Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

Steps:

• saute onions and garlic in olive oil until fragrant in large fry pan.
• add beef, pork and salt to pan and brown over medium high heat.
• before beef and pork are completely cooked through, reduce heat to low and add plum tomatoes, tomato paste, basil, oregano, and capers with brine.
• chop sun dried tomatoes and add to pan. add any optional ingredients, if desired.
• simmer over low heat for 20 minutes.
• enjoy!

Steps:

• Cook fettucine according to pkt directions.
• Wile fettucine is cooking heat oil & cook bacon & onion together for 2-3 mins until onions are softened. Add pumpkin & cook for a further 2 minutes.
• Stir in tomato paste, chicken stcok & cream. Place a lid on the pan & simmer for 10 mins, stirring occasionally, or until pumpkin is soft & sauce has thickened.
• Season with black pepper & serve sauce over pasta garnished with pine nuts, basil & parmesan.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
• Mix together Greek yogurt and sour cream in a small bowl.
• Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
• Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

Steps:

• In small frying pan, saute all ingredients (on low) except pasta.
• Do not let the garlic brown.
• If it does, remove from heat immediately and let sit off of burner.
• The longer it sits, the stronger the flavour in the oil.
• Boil the pasta according to directions.
• For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
• Strain pasta and toss with oil mixture.
• Top with parmasan cheese and enjoy!

Steps:

• Cook Pasta according to instructions, plan to have it ready just as the sauce is finished.
• Fry chopped bacon until almost crisp, drain fat.
• Add mushrooms and saute for apprx 5 minutes.
• Add Chilies, basil, sundried tomatoes and saute until heated through apprx 5 minutes.
• Add salsa heat until bubbling.
• Pour over drained cooked pasta & toss.
• Sprinkle with parmesan cheese & I hope enjoy.