sun-dried tomatoes in a cream sauce recipe
Back in the 80's I worked in a restaurant that served Rigatoni with a dijon cream sauce and sundried tomatoes. Pretty basic - garlic, cream, dijon, parmesan and chopped sundried tomatoes. The unusual thing was the addition of a few splashes of tobasco and worchestershire sauce.
Still make this every once in a while. Goes really well with a hangover.
I'm absolutely addicted to this sauce:
SUN DRIED TOMATO CREAM SAUCE
3 Tbsp butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 cup sun-dried tomatoes, minced (I get the jar packed in oil)
2 cups heavy cream
salt and ground black pepper to taste
1/4 cup dill, chopped (optional)
Freshly grated Parmesan cheese
Cook pasta. Drain, reserving some of the cooking water.
While the pasta is cooking:
Melt butter in large skillet over medium heat. Cook onion until soft and lightly browned, about 5 minutes. Stir in garlic and sauté about 1 minute. Stir in sun-dried tomatoes and cream. Simmer until slightly thickened.
Pour the sauce over the pasta, add salt and pepper. Toss. If the sauce is too thick, you can thin it with some of the reserved pasta cooking water or a bit of milk. Top with Parmesan.
Makes 2-3 servings
So far I’ve tried different shapes of pastas with:
Salmon and gently sauteed mushrooms
Shrimp and broccoli
Chicken and asparagus
1 0r 2 boneless chicken breasts
½ C dried tomatoes
1T Cajun seasoning (More or less to taste)
1 C Cream
! T Parmesan cheese
Put the tomatoes in a microwavable bowl with enough water to just cover them & microwave them for a minute. Let stand till they are softened. Then slice or chop them so they’re bite sized. Saute chicken till cooked through. Remove to cutting board. While the chicken cools, add the tomatoes & the liquid to the pan & reduce till the liquid is almost gone. Meawhile, slice the chicken into bite sized pieces. When the liquid in the pan is almost gone return the chicken to the pan along with the butter & the Cajun seasoning. Stir till the butter is melted & the seasoning is evenly distributed on the chicken. Pour in the cream & simmer till it thickens. Just before you serve it, stir in the cheese.
I usually serve this over penne pasta. I usually cook the chicken & when it’s done & put the pasta in the water. Then everything gets done about the same time. The original recipe used roasted red peppers but I like the sun-dried tomatoes better.
I sometimes do a quick/cheater version using jarred sun-dried tomato pesto and cream or half & half. Saute some onions and garlic and add whatever other veggies, like red peppers, eggplant, zucchini and yellow squash, etc. When the veggies are nearly done, add a few tablespoons sun dried tomato pesto and add cream until you get the right consistency. Sometimes I make it as a side dish or sometimes I add sliced grilled chicken or shrimp for a meal. Other combos are onions, garlic and broccoli or asparagus or peas and some sliced prosciutto. Toasted pine nuts for some crunch.