On Thu, 22 Apr 2004 16:33:38 +1200, Daisy wrote:
> I am very partial to creamy pasta sauces, and would like a recipe
> please that uses cream and/or sour cream.
>
> I have one that is part of a seafood pasta dish - and this is quite a
> rich sauce that uses butter, white wine, garlic and cream!
>
> It is really lovely, but I would like other variations if someone is
> experienced with this type of sauce. I would like to use the sauce
> with penne and/or fusili pasta rather than spaghetti or linguini.
>
> Thanks.
>
>
> Daisy

This works well by itself over Fettuccini, or you can sauté a few shrimp
and mix with the Fettuccini and put the sauce over the top. There are
almost endless variations by changing the spices slightly. For an Alfredo
Variation leave the fennel out and add a couple of tablespoons of Freshly
grated Parmesan, or a little grated fresh ginger with pork or chicken. You
can add a tablespoon or two of tomato paste for a creamy tomato sauce. I
have even warmed the leftover sauce in the morning, and added a little
lemon juice for an ersatz Hollandaise to put over eggs.

Sauté in butter about a teaspoon of finally minced onion and half a
teaspoon of finally minced garlic 30 to 60 seconds or until the onion is
translucent.
Add 1/2 to a full cup of heavy cream.
Add 1/2 teaspoon of crushed fennel seeds
Add 1 teaspoon of fresh parsley
Salt and pepper to taste
Boil down rapidly stirring from time to time until it is the desired
thickness approx 5 minutes

JakeInHartsel


Sauté in butter about a teaspoon of finally minced onion and half a
teaspoon of finally minced garlic 30 to 60 seconds or until onion is
translucent.
Add 1/2 to a full cup of heavy cream.
Add 1/2 teaspoon of crushed fennel seeds
Add 1 teaspoon of fresh parsley
Salt and pepper to taste
Boil down rapidly stirring from time to time until it is the desired
thickness approx 5 minutes.

JakeInHartsel