Question by emmiegsmom: Sun dried tomato alfredo sauce??
We are on a very tight food budget right now and one of our favorites is sun dried tomato alfredo sauce with chicken over pasta. Does anyone know how to make this sauce home made? Thanks.
Best answer:
Answer by Lucy Fur
Reduce some heavy cream in a sauce pan and add pureed sun dried tomatoes, Parmesan, garlic, salt and pepper to taste. Stir and serve. Pureed roasted garlic is also very good in this sauce.
Another way to do it is to thicken some milk with a roux and add the same ingredients. It would be cheaper.
Add your own answer in the comments!
I would 4get about the sauce since it has lots of calories n lots of fat.
I’ll put the dried tomatoes in the oven for just 1 minute or so w/ extra virgin olive oil n a pinch of sea salt w/ pepper when served.
Bon appetite!
This is a delicious and creamy sauce that can be served over penne pasta
Original recipe yield:
4 servings
INGREDIENTS
2 tablespoon butter
2 tablespoon olive oil
1 onion, chopped
1/4 cup sun dried tomato
1 1/2 cup heavy whipping cream
1/4 cup vodka
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound penne pasta
2 tablespoons grated Parmesan (Romano?) cheese
DIRECTIONS
In a large skillet over medium heat, melt better with oil; add onion and saute for 8 minutes or until transparent.
Add tomatoes and cook for 25 minutes or until almost no liquid remains in skillet; stir frequently.
Increase heat and add cream, vodka and red pepper flakes; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.
Bring a large pot of lightly salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and transfer to a large bowl.
Bring sauce to a simmer and pour over pasta; toss to coat. Sprinkle with Parmesan cheese; serve
SUN – DRIED TOMATO PASTA SAUCE
1/4 c. oil from the jar of Sun-Dried tomatoes
4 tbsp. unsalted butter
1 yellow onion, chopped
3 ribs celery, minced
3 carrots, minced
3 garlic cloves, minced
1 tsp. fennel seed
2 (28 oz.) cans whole tomatoes, undrained
3/4 c. sun-dried tomatoes in oil, chopped
1 c. fry white wine
Salt and pepper
Over medium-high heat in saucepan, heat oil and butter. Add onion, celery, carrots, garlic, and fennel seed. Saute 15 minutes. Stir in sun-dried tomatoes, canned tomatoes, wine, and salt and pepper. Simmer uncovered 1 hour, stirring often.
Place sauce in food processor fitted with a steel blade and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve with a hearty pasta mixed with quickly fried pepperoni and sprinkled with Parmesan.
OR
SUN-DRIED TOMATO SAUCE
2 lbs. red onions, minced fine
1/2 lb. sun-dried tomatoes
4 oz. sherry
2 c. olive oil
Pepper to taste
Soak sun-dried tomatoes in water and set aside. Saute minced onions in olive oil over low flame for approximately 30 minutes or until lightly browned. Rinse sun-dried tomatoes and put through food mill or processor. Add sun-dried tomatoes to onion mixture; add sherry and cook another 30 minutes, adding water if too thick. Pepper to taste. Serve with pasta.
OR
SUN – DRIED TOMATOES AND BASIL SAUCE
3 tbsp. butter
2 tbsp. olive oil
10 sun-dried tomatoes, cured in oil, chopped
1/4 c. fresh basil
1/4 c. fresh parsley
4 garlic cloves, minced
Salt and pepper, freshly ground to taste
1/4 c. grated Parmesan
1 lb. angel hair pasta
Heat butter and oil in a skillet over medium heat. Add tomatoes, basil, parsley, and garlic. Saute for 10 minutes. Season with salt and pepper. Serve over warm pasta and sprinkle with cheese.
JM