16 oz Rotini, Rotelle, or Fusilli
2 tbsp Unsalted Butter
1 cup Half & Half
1 3/4 cup Whole Milk
3 tbsp Flour
1/2 tsp Ground Mustard
1/4 tsp Cayenne Powder
1 tbsp Dried Oregano
1/2 tsp Garlic Powder
3/4 cup Sun Dried Tomatos - minced
1 tsp Salt
1 1/2 cup Pecorino Romano (Grated)
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: Measure and combine the dry ingredients in advance.
: Cook the pasta to desired firmness. Drain and add cool water to stop the cooking process.
: Melt the butter in a 4 quart saucepan on low heat. Add the milk and half & half slowly, using a whisk to stir. Add the dry ingredients and the sun dried tomatos and continue to whisk. Increase the temperature to medium and allow the mixture to reach a boil and slightly reduce, stirring frequently.
: Remove from heat and gradually whisk in the romano until melted and well combined. Serve the sauce over the pasta and top with parsley. Posted to MM-Recipes Digest V4 #280 by Ted Conley <tedconley@earthlink.net> on Oct 24, 1997
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