Creamy Manchego Rose Sauce over Angel Hair Pasta
Author: April Ozbilgin
Recipe type: Main
Cuisine: Italian
- 12 ounces Angel hair pasta
- 1 Medium Onion
- 3 Cloves Garlic
- 3 Tablespoons Olive Oil
- 1 (15 ounce) Can Diced Tomatoes or 1 pound fresh tomatoes, peeled and chopped
- 1 Cup Heavy Cream
- 1 Cup Shredded Manchego Cheese or your favorite cheese, reserve ¼ cup for garnish
- 1 Teaspoon Salt
- ⅛ Teaspoon Crushed Red Pepper Flakes
- ½ Teaspoon Dried Parsley
- Fill a large stockpot ¾ full with salty water and bring to a boil.
- In the meantime, chop onion and saute in olive oil.
- Add the garlic and cook 2-3 minutes or until softened.
- Stir in the tomatoes and let simmer on low heat while the pasta cooks.
- Add the pasta to the boiling water and cook 6 minutes.
- While the pasta is cooking, stir the heavy cream and ¾ cup of the Manchego cheese into the tomato mixture.
- Add in the salt, crushed red pepper and parsley.
- When the pasta is cooked, drain and add to the rose sauce.
- Stir well, pour into a serving dish and top with remaining cheese.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2015/12/creamy-manchego-rose-sauce-over-angel-hair-pasta.html
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