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Creamy Sun Dried Tomato Pasta
cook:
20 min
6 servings
Ingredients
• linguine
• 1/2 c onion, diced
• 1 tbsp garlic, minced
• 2 tsp italian seasoning
• 1 tbsp tomato paste
• 2 tbsp butter
• 1 tbsp flour
• 2/3 c chicken broth
• 1 1/4 c heavy cream
• 1/4 c sun dried tomatoes, diced
• 1/2 c pecorino romano
• 1/2 c pasta water
• 2 tbsp fresh basil
• salt and pepper, to taste
Directions
1.
Add a large pot of water to stove on high heat. While waiting for the water to boil, start the sauce.
2.
Add a dash of olive oil to sauce pot on medium heat.
3.
Add in onions, cook until translucent.
• 1/2 c onion, diced
4.
Add in garlic and spices. Cook until fragrant.
• 1 tbsp garlic, minced
• 2 tsp italian seasoning
• salt and pepper, to taste
5.
Add in tomato pasta and butter.
• 1 tbsp tomato paste
• 2 tbsp butter
6.
Once the butter is melted, whisk in flour. Cook until there is no flour smell (about 2 minutes).
• 1 tbsp flour
7.
Whisk in broth, heavy cream, and sun dried tomatoes. The sauce should begin to thicken. Turn the heat to low and add in the pecorino romano. Stir occasionally.
• 2/3 c chicken broth
• 1 1/4 c heavy cream
• 1/4 c sun dried tomatoes, diced
• 1/2 c pecorino romano
8.
Add salt to the boiling water. Add pasta and 2 minutes less than al dente.
• linguine
9.
Add pasta water and basil to sauce. The sauce might be thinner at this point - it will thicken up when the pasta is added.
• 1/2 c pasta water
• 2 tbsp fresh basil
10.
Strain pasta and add to the sauce.
11.
Cook for an additional minute or two. Stirring frequently.
12.
Serve immediately and enjoy!