Amazing Sun-Dried Tomato Cream Sauce

Amazing Sun-Dried Tomato Cream Sauce

114
~KAREN~ 0

"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!"

Ingredients 15 m {{adjustedServings}} servings 349 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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 114

  1. 146 Ratings

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RogueOnion8
1/21/2005

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.

AnMei
1/22/2007

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!

trainerleslie
2/21/2006

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.