Best 6 Tomato And Cream Pasta Sauce Recipes

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE

Steps:

• Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
• Add zucchini and stir-fry two minutes.
• Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
• Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE

Steps:

• Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
• Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
• Meanwhile, cook pasta according to package directions.
• Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
• TIPS: Sprinkle with Parmesan cheese.
• For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

SHRIMP AND PASTA IN A TOMATO-CHILE CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
• Place the linguine in the pot and stir the pot until the water returns to a boil.
• Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• Drain a reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce.
• Set a 12-inch saute pan over medium-high heat.
• Add the butter and olive oil to the pan.
• Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan.
• Sear the shrimp until well browned on both sides, about 2 minutes.
• Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
• Add the garlic to the pan and saute until fragrant, about 30 seconds.
• Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil.
• Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
• Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
• Serve immediately & enjoy!

PASTA WITH TUNA AND TOMATO CREAM SAUCE

Steps:

• Note: I make my marinara with a bit of olive oil, garlic, canned tomato puree, a bit of Tobasco, basil, salt and pepper. It went great with this recipe.
• Heat the oil in a frying pan. Add the garlic, sun-dried tomatoes and black olives. Cook a bit. Pour in the marinara sauce and cook for a few minutes. Add the tuna to the sauce. Cook for another minute. Add the cream and cook on high heat until the sauce is hot but not boiling. Add the pasta and finish cooking directly in the sauce. Sprinkle the dish with the parsley. Serve immediately. Buon appetito!

SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE

Steps:

• Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese.