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Deborah

Deborah Dana
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Recipe of Pasta with Dehydrated Tomato Sauce
Recipe

Pasta with Dehydrated Tomato Sauce

30 mins
Half
42
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This rich pasta is accompanied by a sauce with cream, fennel and dehydrated tomato.
Learn more about Deborah Dana

Ingredients

4 portions
  • 500 grams short pasta, Rigatoni type
  • 1/2 cups dehydrated tomato, in chopped oil
  • 2 tablespoons olive oil
  • 1 cup fennel, chopped
  • 2 cloves garlic
  • 1 cup cream
  • 1 cup chicken soup
  • 1/4 tablespoons red chili flake
  • 2 tablespoons sherry

Preparation

Boil water with a lot of coarse salt in a large pot to make the pasta.
While the water is heating, heat the olive oil in a pan over medium heat and brown the garlic and fennel for 5 minutes.
Add 1 cup of water, the cream, the chicken broth, the dehydrated tomato, the chile and season with salt. Let the fire boil and lower, cook for 15 minutes (without lid).
Remove the sauce from the heat and add the sherry. Allow the sauce to cool slightly and liquefy. Return it to the pan.
Cook the pasta in the boiling water so that it is ready (al dente) and strained.
Return to the pot, mix with the sauce and serve.

PRESENTATION

Serve the pasta with basil leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Hanna Letider
25/05/2013 16:59:07
bien no me gusta el hinojo le quitaría esto por calabacin, lo demás excelente

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