Tuesday, December 31, 2013

Campenelli Pasta with tomato cream sauce

Minum petang arini buat pasta ngan tomato cream sauce. Resepi ni saya cnp dari sumber thepioneerwoman.com.

Sedap....berkrim tapi masam2 skit...buat sosnya lebih sikit sebab nak frozenkan untuk sarapan bila bukak selolah nanti.

Kali ni guna pasta campenelli yg dibeli di Bagus Bakery...agak murah tapi brand tak pernah jumpa...RM2.80 untuk 500gm....yg biasa beli tu kalau tak offer dekat RM5.


2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce (i used 1 kg  fresh tomato - blended)
Salt And Pepper, to taste 
Dash Of Sugar (more To Taste)
1 cup Heavy Cream (i used whipping cream)
Grated Parmesan Or Romano Cheese, To Taste 
Fresh Basil, Chopped
I added 1 tbsp dried parsley
1-1/2 pound Fettuccine ( used campenelli)

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...