Description
Delicious creamy pasta, with white and red sauce.
Ingredients
- FOR THE RED SAUCE:
- 4 Plum Tomatoes, Cut In Half
- 2 ounces, fluid Olive Oil
- 1 teaspoon Dried Thyme
- 2 cloves Garlic, Crushed
- Salt And Pepper
- FOR THE WHITE SAUCE AND PASTA:
- 1 Tablespoon Butter
- 5 ounces, weight Smoked Slab Bacon
- 2 ounces, weight White Onion, Chopped
- 2 ounces, weight Red Bell Pepper, chopped
- 1 clove Garlic, Minced
- ½ cups Finely Cut, Fresh Basil
- 16 ounces, fluid Heavy Cream
- ⅓ cups Grated Parmesan Cheese
- 1 pound Uncooked Pasta
- Salt And Pepper
- Grated Parmesan Cheese, For Garnish
Preparation
For the red sauce:
Place tomatoes on a sheet pan. Pour olive oil. Add thyme, crushed garlic cloves, salt, and pepper. Place sheet pan with all the ingredients in a preheated 300ºF oven for 10 minutes.
Place roasted tomatoes, and the rest of the ingredients on the container of an electric blender or food processor. Cover and blend for about 30 seconds. Reserve.
For the white sauce and pasta:
Melt butter in a large skillet over medium heat. Add bacon, white onion, red bell pepper, garlic, and basil. Cook and stir until vegetables are tender.
Add heavy cream and grated Parmesan cheese. Simmer uncovered for about 5 minutes. Reserve.
Cook pasta according to package instructions. Once ready, drain and add to white sauce. Stir, making sure it is evenly coated with sauce. Season to taste with salt and pepper.
In a saucepan, heat tomato sauce and pour over of pasta. Garnish with Parmesan cheese.
