ROSE CREAM SAUCE RECIPES

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PASTA WITH TOMATO CREAM SAUCE RECIPE | REE DRUMMOND | FOOD ...



Pasta with Tomato Cream Sauce Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil 
4 cloves garlic, minced 
1 medium onion, finely diced 
Two 15-ounce cans tomato sauce or marinara sauce 
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine 
1 cup heavy cream 
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving

Steps:

  • Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
  • Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
  • Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately. 

SAUCE NEWBURG RECIPE - NYT COOKING



Sauce Newburg Recipe - NYT Cooking image

Provided by Craig Claiborne And Pierre Franey

Total Time 10 minutes

Yield About one and one-half cups

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons finely chopped shallots
1 teaspoon paprika
2 tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt, if desired
Freshly ground pepper
2 tablespoons dry sherry

Steps:

  • Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
  • Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

Nutrition Facts : @context http//schema.org, Calories 296, UnsaturatedFatContent 8 grams, CarbohydrateContent 12 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 16 grams, SodiumContent 357 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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