Pasta cream sauce

Yield: 4 servings

Measure Ingredient
½ pounds Uncooked pasta
1 \N Onion; diced
3 tablespoons Butter or olive oil
1 cup Heavy cream or sour cream
⅓ cup White wine or sherry
½ teaspoon Dried tarragon
\N \N Salt
\N \N Ground pepper
\N \N Choice of leftover vegetables; herbs,
\N \N Or chicken; optional

Cook pasta according to package directions; keep warm in cooking pot. Saute onion in oil over medium heat. Add cream, wine, tarragon, and salt and pepper to taste. Add any leftovers; simmer for 10 minutes. Toss sauce with pasta. Yields 4 to 6 servings, depending on add-ins.

Recipe Source: St. Louis Post-Dispatch - 09-28-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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