Tc's rotini with romano and sun dried tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Rotini, Rotelle, or Fusilli |
| 2 | tablespoons | Unsalted Butter |
| 1 | cup | Half & Half |
| 1¾ | cup | Whole Milk |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Ground Mustard |
| ¼ | teaspoon | Cayenne Powder |
| 1 | tablespoon | Dried Oregano |
| ½ | teaspoon | Garlic Powder |
| ¾ | cup | Sun Dried Tomatos - minced |
| 1 | teaspoon | Salt |
| 1½ | cup | Pecorino Romano (Grated) |
Directions
: 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@...> on Oct 24, 1997