CreamyPastaSauces

Creamy Tomato Sauce
3 shallots, minced
2 cloves garlic, minced
1 1/2 TB olive oil
1 1/2 TB flour
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
1 1/2 cup whole milk
2/3 cup julienne sliced sun dried tomatoes in oil, diced
1/4 cup Italian parsley, minced
1/3 cup grated Romano or Parmesan cheese, grated
salt and pepper to taste
fresh or frozen ravioli

Heat the olive oil in a skillet, add the shallots and sauté for a minute, add garlic and cook until very pale brown. Add flour and stir to incorporate into the olive oil. Cook for a minute. Add the oregano, basil and pepper flakes. Add the milk and stir to blend. Add the tomatoes and the parsley and cook gently until of desired consistency. Finally, add the grated cheese and pour over pasta.

Fettucini with Prosciutto
Mushrooms and Peas
4 TB butter
1/2 lb cremini mushrooms, sliced
6 oz. prosciutto cut crosswise into thin strips
2 TB flour
2 cups heavy cream
1 cup frozen peas
1/2 tsp dried thyme
2 TB Italian parsley, minced
1/3 cup grated Parmesan or Romano cheese
salt and pepper to taste
1 lb fettucini, cooked

Melt the butter in a skillet and sauté the mushrooms until light brown. Add the prosciutto and lightly sauté. Add the flour and incorporate into the butter. Sauté for 2 to 3 minutes over medium low heat. Add the thyme. Add the cream and simmer for 3 to 4 minutes or until of desired consistency.

Add the peas and the parsley and cook for an additional 2 to 3 minutes. (the peas should retain their fresh green color and be fairly firm) Add the cheese, correct for salt and pepper and pour over the fettucini. If you want to reduce the fat content in the cream, increase the amount of flour to 3 1/2 TB and substitute whole milk for the cream


		Creamy Pasta Sauces
	These two pasta sauces are sinfully good and very easy to prepare. They can both be made in the time it takes to bring the water to a boil and cook the pasta. The creamy tomato sauce recipe can be a lifesaver on a busy night when you didn’t feel like grocery shopping, the dog has just gotten sick on the sofa and your precious child has just announced that she needs a costume for the school pageant, which takes place tomorrow. All the ingredients are ones you’re likely to have on hand, in the frig or in a well stocked pantry. This very quick sauce is good over ravioli or can be dressed up with a few sautéed shrimp or sliced chicken breast and poured over linguini. Sue Kleber		Creamy Tomato Sauce 3 shallots, minced 2 cloves garlic, minced 1 1/2 TB olive oil 1 1/2 TB flour 1 tsp oregano 1 tsp basil 1/2 tsp red pepper flakes 1 1/2 cup whole milk 2/3 cup julienne sliced sun dried tomatoes in oil, diced 1/4 cup Italian parsley, minced 1/3 cup grated Romano or Parmesan cheese, grated salt and pepper to taste fresh or frozen ravioli Heat the olive oil in a skillet, add the shallots and sauté for a minute, add garlic and cook until very pale brown. Add flour and stir to incorporate into the olive oil. Cook for a minute. Add the oregano, basil and pepper flakes. Add the milk and stir to blend. Add the tomatoes and the parsley and cook gently until of desired consistency. Finally, add the grated cheese and pour over pasta. Fettucini with Prosciutto Mushrooms and Peas 4 TB butter 1/2 lb cremini mushrooms, sliced 6 oz. prosciutto cut crosswise into thin strips 2 TB flour 2 cups heavy cream 1 cup frozen peas 1/2 tsp dried thyme 2 TB Italian parsley, minced 1/3 cup grated Parmesan or Romano cheese salt and pepper to taste 1 lb fettucini, cooked Melt the butter in a skillet and sauté the mushrooms until light brown. Add the prosciutto and lightly sauté. Add the flour and incorporate into the butter. Sauté for 2 to 3 minutes over medium low heat. Add the thyme. Add the cream and simmer for 3 to 4 minutes or until of desired consistency. Add the peas and the parsley and cook for an additional 2 to 3 minutes. (the peas should retain their fresh green color and be fairly firm) Add the cheese, correct for salt and pepper and pour over the fettucini. If you want to reduce the fat content in the cream, increase the amount of flour to 3 1/2 TB and substitute whole milk for the cream
Courtesy of: Real Estate & Living www.somocorealestate.com