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

Daisy wrote:
> I am very partial to creamy pasta sauces, and would like a recipe
> please that uses cream and/or sour cream.

Fettucine with Cream Sauce

1 serving fettucine
1/2 cup heavy whipping cream
1/4 cup finely grated parmesan cheese
1 tsp salt
1 tsp black pepper
1 tsp nutmeg
1 tsp finely chopped basil leaves (optional)
1 tsp crushed red pepper (optional)

1. Pour the whipping cream into a saute pan on medium heat. Do not stir
or shake it. When it forms a skin on top, it is ready to add the other
ingredients.

2. Add the cheese and spices. Stir or flip it until the cheese melts.
Add the fettucine.

3. Continue flipping the pan until the cream mixture thickens and does
not flow down when you tilt the pan. Move it to a plate and serve.

--
John Gaughan
http://www.johngaughan.net/

In article >,
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.

Here's our reconstruction of a sauce Friend Wife and the Dotty Daughter
had on the East Coast.

For a nice dinner, put a serving of spaghetti in a bowl, cover with the
sauce, and place a piece or two of breaded and fried veal on top, with
another dollop of the sauce on top of that. Chicken breast works, too.
In fact, that's the only way we serve this particular sauce.

Creamy Tomato Sauce

2 tablespoons olive oil
2 cloves garlic minced
2 shallots very fine dice
1 28 oz. can italian tomatoes chopped
1/2 cup whipping cream
salt and pepper to taste
1/4 tsp dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and
shallots. Cook 5 minutes, whisking constantly.

Add juice from tomatoes; simmer until somewhat reduced, stirring
occasionally. Add tomatoes, and simmer a further 15-20 minutes, until
reduced and no longer tart. Pour into tall narrow container, and puree
until smooth, using stick blender. Stir in whipping cream; simmer,
stirring constantly, until slightly thickened.

have you tried using frozen cubes of spinach? i make it from time to time
either with diced turkey or prawns
http://community.webshots.com/photo/...24210907RtfInA
for sour cream i use A LOT of garlic and minced coriander [actually this
comes from a little mexican cook book i used to own]. i like eating this
one with baguette, but pasta is also nice. [just had it last night :]

Hoi Daisy,

A very simply but delicious sauce that I make is pesto with cream.

In a large fry pan heat up cream and as much pesto as you like 2 -3
Tablespoons once it get warm add cooked pasta & mix well then top it of with
grated parmesan cheese.

Take care,
SPOONS
My photo food log http://www.fotolog.net/giggles

"Daisy" > wrote in message
...
> 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

ANGEL HAIR PASTA AND SHRIMP
2 tbsp. butter
2 tbsp. vegetable oil
12 oz. med. size shrimp (peeled and deveined)
2 lg. cloves of garlic (crushed)
Half of a 16 oz. pkg. vermicelli pasta
3/4 c. heavy cream
1/2 c. dry white wine
1 c. frozen peas, thawed
1/4 c. chopped fresh parsley
3/4 c. grated Parmesan cheese (optional)
1/2 tsp. dried basil leaves
1/2 tsp. crushed hot red pepper

In a deep 4 quart saucepan over high heat, bring 2 quarts of water to a
boil. Meanwhile, in a deep 12 inch skillet over medium high heat, heat
butter and oil, add shrimp and garlic; cook for about 6 minutes. Stirring
frequently until shrimp are just pink. Using a slotted spoon, remove
shrimp and place in a bowl. Add vermicelli to boiling water; cook about 5
minutes, stirring frequently until tender. Meanwhile, add cream to the
skillet along with wine, peas, parsley, 3/4 cup grated Parmesan cheese,
basil, and crushed red pepper; bring to a boil over medium high heat.
Reduce heat to low; simmer 5 minutes, stirring occasionally until flavors
are blended. Drain pasta; add to mixture in skillet along with cooked
shrimp; stir until well mixed and heated. Serve immediately,

Note I don't like parmesan cheese on seafood. ergo - optional

Next

1 lb. fettuccine
8 oz. fresh baby shrimp
1 c. whipping cream
1/2 c. Parmesan cheese, coarsely grated
4 tsp. Parmesan cheese
1 tbsp. butter
1/4 c. dry white wine
Salt and black pepper to taste
2 tsp. fresh parsley, finely chopped

Cook al dente 3-5 minutes for fresh pasta, 5-7 minutes for packaged
fettuccine.SAUCE:

Gently sauté shrimp in butter in a large skillet on medium heat for 1- 2
minutes. Add wine to shrimp and simmer on medium heat for 1-2 minutes. Add
cream to shrimp and wine and cook on medium heat until cream begins to
bubble. Season with salt and pepper. Add fettuccine to shrimp, wine and
cream. Toss and heat. Gradually add Parmesan cheese to fettuccine. Toss
together and heat thoroughly until cheese has melted. Put fettuccine into a
warm serving bowl or on warm plate. Sprinkle with Parmesan cheese and
parsley and serve.


Dimitri

"Daisy" > wrote in message
...
> 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.

Here's an unusual olive dish but quite tasty.

Fried olives and pasta with cream

1 can gourmet olives
garlic cloves to taste
olive oil
1 cup cream
freshly grated black pepper

Remove pits from olives and chop coarsely. Steep in olive oil to cover for
2 days at room temperature. Pour a little olive oil into a skillet and
sauté crushed and chopped garlic cloves. Add olives and sauté for 3-4
minutes. Add cream and bring to simmer. Serve over pasta and top with
freshly grated black pepper

Paul

saute some garlic in oil and add one onion chopped and cook until
translucent. Pour 1/3c vodika and cook until it is half of the liquid
it started to be. Pour one can of peeled tomatos (the large one) on
top and cook until they break down. Pour over cooked pasta and mix.
Pour 1 pint of heavy cream over the noodles..mix and serve...

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

This is almost exactly what I was looking for - a simple basic cream
and/or sour cream sauce that I could vary with other ingredients. I
knew it would have to have onion and garlic - or at least garlic at
any rate - and as a base this sauce seems to me to provide a number of
variations.

I guess one could simply stir-fry sliced mushrooms with the onion and
garlic for a funghi type sauce? And then I rather like sun-dried or
slow oven roasted tomatoes - so they could be added instead of the
mushrooms but with the tomato paste?

So many recipes are complicated when in reality the answer is simple.
It was the simple that evaded me. So thanks.


>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

Daisy