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Amazing Sun-Dried Tomato Cream Sauce
SUBMITTED BY:
~KAREN~
PHOTO BY:
MOLLE888
"This is a recipe I've created myself - and everyone that tries it loves it. It tastes just like at a restaurant and it can be made in the amount of time that it takes to cook pasta!"
RECIPE RATING:
Read Reviews
(62)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup heavy cream
3 tablespoons butter
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes
salt and pepper to taste
1 tablespoon pine nuts
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DIRECTIONS
Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
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REVIEWS
Reviewed on Jan. 21, 2005 by
RogueOnion
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RogueOnion
Jan. 21, 2005
This is a very good sauce for tortellini. The only changes I made were to use walnuts instead of pine nuts and to add approximately 1 teaspoon of garlic powder. The garlic powder definitely improved the sauce. Initially I wasn't sure which type of sun-dried tomatoes to use. I decided used dry packed sun-dried tomatoes, next time I will use oil packed sun-dried tomatoes because the dry packed ones stayed very firm and I didn't like that texture. In the future I will also leave the nuts out of the recipe. I look forward to making this again.
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25 users found this review helpful
This is a very good sauce for tortellini. The only changes I made were to use walnuts instead...
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Reviewed on Mar. 23, 2006 by MACPHISTO1993
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MACPHISTO1993
Mar. 23, 2006
A really nice recipe, very similar to the kind you can buy in the deli section of your grocery store. I added a few things to this recipe: 1-chopped onion, 2-gloves chopped garlic and fresh sliced mushrooms (didn't really measure how many I used). I sauteed them in a mixture of olive oil and butter. I also did add about 5 large tsp. of tomato paste because I found the sauce needed a kick. I cut the sun-dried tomatoes (not packed in oil) with kitchen scissors and boiled them in water for about 5 minutes. This really helped to soften them up, they were not chewy at all. I also omitted the pine nuts. I'll be making this one again for sure!
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9 users found this review helpful
A really nice recipe, very similar to the kind you can buy in the deli section of your grocery...
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Reviewed on Jan. 22, 2007 by
AnMei
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AnMei
Jan. 22, 2007
Five stars plus! This sauce really fits its name - amazing! My very Italian household was raving about it. Like everyone else, we added garlic, the ommission of which was the only flaw of this recipe. We used sundried tomatoes in oil and I commonly substitue half and half for cream, just to save on fat. I was a bit concerned about the addition of mozarella, but it worked perfectly. Smother a bowl of gnocci with this sauce - you will not regret it!
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7 users found this review helpful
Five stars plus! This sauce really fits its name - amazing! My very Italian household was...
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Reviewed on Aug. 1, 2006 by JWoodburn
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JWoodburn
Aug. 1, 2006
This dish is wonderful. I was trying to find a recipe for one of my favorite meals from a local Italian restaurant, and this was perfect! I did make a few changes. I substituted a grated Italian 6-cheese blend (mozzarella, provolone, parmesan, asiago, fontina and romano)for the 1/2 C mozzarella. I also browned 1/4 lb. of Italian sausage in garlic and added that to the cheese sauce. The sauce is salty enough, so I did not any additional salt. Absolutely wonderful!
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6 users found this review helpful
This dish is wonderful. I was trying to find a recipe for one of my favorite meals from a...
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Reviewed on Jan. 7, 2006 by Carrie
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Carrie
Jan. 7, 2006
This recipe made my supper look and taste like it came from a restaurant. Like other reviewers, I removed the pine nuts and added garlic powder. I also bought garlic sausage, removed the meat from its casings and cooked that in a frying pan to serve on top of the pasta. It was absolutely delicious. However, I used 35% cream to make this (not sure what percentage heavy cream is supposed to be) and found it much too fatty. Next time I'll just try using whole milk.
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6 users found this review helpful
This recipe made my supper look and taste like it came from a restaurant. Like other...
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Reviewed on Jan. 30, 2007 by
Sully
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Sully
Jan. 30, 2007
This is our favorite! Thanks so much!
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5 users found this review helpful
This is our favorite! Thanks so much!
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Reviewed on Jan. 8, 2007 by N.E. Tessie's Mom
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N.E. Tessie's Mom
Jan. 8, 2007
This stuff is great! Quick too! We had it over cheese stuffed tortellini and it was sooo good! I bought sun-dried tomatoes in a jar, drained the oil off and put them in a food processer for a few seconds. Everyone loved it- and I have picky eaters! Had a little leftover sauce, so I put it over pasta and it was very good heated up too! Will make again and again!
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5 users found this review helpful
This stuff is great! Quick too! We had it over cheese stuffed tortellini and it was sooo...
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Reviewed on Feb. 21, 2006 by
trainerleslie
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trainerleslie
Feb. 21, 2006
A great recipe that can be made healthier by using low fat evaporated milk, rather than cream. Evaporated milk has thickness to it, like cream. I also used less cheese to make it healthier--it surrenders a little bit of taste, but also a lot of calories. Thanks for the recipe.
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5 users found this review helpful
A great recipe that can be made healthier by using low fat evaporated milk, rather than cream....
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Reviewed on Dec. 27, 2004 by GIRLIE2740
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GIRLIE2740
Dec. 27, 2004
This sauce has become one of my favorite. If you like creamy, cheesy taste this recipe is the one for you. I've tryed it on fettuccini, and meat ravioli...Delicious
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