Sun-Dried Tomato and Roasted Red Pep­per Cream Sauce

Canadian Living - Quick & Easy - - SAUCES & STOCKS -

Hands-on time: 15 min­utes To­tal time: 15 min­utes Makes: about 1 cup

This colour­ful sauce is full of flavour and has a bit of a bite. Toss it with ravi­oli, open your favourite bot­tle of wine and sit down for a truly spe­cial meal. If the sauce gets too thick, thin with a few ta­ble­spoons of pasta cook­ing liq­uid. 1 tbsp olive oil 3 cloves gar­lic, minced ¼ cup chopped drained oil-packed sun-dried toma­toes ¼ cup chopped roasted red pep­per ¼ tsp hot pep­per flakes 1 cup whip­ping cream (35%) 2 tbsp sliced fresh basil In saucepan, heat oil over medium heat; cook gar­lic un­til slightly golden, about 1 minute. Add toma­toes, red pep­per and hot pep­per flakes; cook, stir­ring oc­ca­sion­ally, un­til fra­grant, about 2 min­utes. Stir in cream; sim­mer un­til thick enough to coat back of spoon, about 5 min­utes. Stir in basil.

PER ¼ CUP:

about 246 cal, 2 g pro, 25 g to­tal fat (14 g sat. fat), 5 g carb (1 g di­etary fi­bre, 2 g sugar), 76 mg chol, 86 mg sodium, 193 mg potas­sium. % RDI: 5% cal­cium, 3% iron, 25% vit A, 47% vit C, 3% fo­late.

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