Pasta with Sun-Dried Tomato Sauce Supreme
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| ½ | teaspoon |
nutmeg
freshly grated |
|
| 8 | ounces |
sundried tomatoes
in oil |
|
| 4 | cups |
pasta
* |
*
|
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 355 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
nutmeg
freshly grated |
|
| 231.2 | ml/g |
sundried tomatoes
in oil |
|
| 946 | ml |
pasta
* |
*
|
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
Parmesan cheese
freshly grated |
|
Directions
- hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.
Melt butter with cream, tomatoes, and the ½ teaspoon nutmeg in a wide frying pan.
Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time.
Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk.
Remove pan from heat and stir in egg yolk mixture and the ¾ cup Parmesan cheese, blending thoroughly.
Serve at once, offering additional nutmeg and Parmesan cheese.
