food board on Pinterest in search of recipes to try out on my family.
This pasta just looks so creaming and tasty, doesn't it? It must be an amazing recipe with "sun-dried tomato cream sauce" and everything! That's what I was thinking when I saw this pin!
Being that when we went grocery shopping for the week we chose to go to WinCo, we didn't exactly find sun-dried tomatoes. I almost gave up hope even attempting this dish until Google came to the rescue of course. I used a DIY method courtesy of allrecipes.com and viola,
|My results from making sun-dried tomatoes at home|
Now for the main event! Here is the recipe straight from Very Best Baking site:
- 2 cups (8 oz.) dry penne pasta
- 8 sun-dried tomatoes, chopped (about 1/3 cup)
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
- 2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
What the directions fail to mention is that you should remove the tomatoes from the pasta pot before you drain. If you don't, the tomatoes will mix in with the penne and then you won't have any for your sauce! When I added the tomatoes, I made sure that I stirred it up a bit first (you know, to prevent noodles from sticking to each other) and when the noodles stopped moving around I added the tomatoes. Then before I was ready to drain the pasta, I used a slotted spoon to fish out the tomatoes and put them straight into the cream sauce. Yes, the heat was still on as I did this because I wanted the sauce to thin out more. After the tomatoes were incorporated then I removed it from the heat.
It didn't dawn on me until I started making the sauce that it was a lot of cheese! Keep in mind that it at first as you're stirring it, the consistency will be thick and it won't exactly become a "cream" sauce. Once it cools down, it will harden and will have to be warmed up again to make it easier to spoon onto your pasta.
|The final product!|
Verdict: It was a hit! The creamy (and I do mean creamy) sauce was oh-so-delicious and tasty and a hit with my kids! The husband of course enjoyed it and said it was recipe book worthy! The next time I make this, I think I'll try adding more milk to help thin out the cheese a bit more, but it was great!