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Deborah

Deborah Dana

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Recipe of Pasta with Dehydrated Tomato Sauce
Deborah

Deborah Dana

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Recipe of Pasta with Dehydrated Tomato Sauce
Recipe

Pasta with Dehydrated Tomato Sauce

30 min
Not so easy
35
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This rich pasta is accompanied by a sauce with cream, fennel and dehydrated tomato.
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Ingredients

4 servings
  • 500 grams of short pasta Rigatoni type
  • 1/2 Cup of dehydrated tomato in chopped oil
  • 2 spoonfuls of olive oil
  • 1 Cup of fennel chopped
  • 2 cloves of garlic
  • 1 Cup of cream
  • 1 Cup of chicken soup
  • 1/4 of tablespoon of red chili flake
  • 2 spoonfuls of 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.
    Calories
    592
    kcal
    30%
    Carbohydrates
    118
    g
    39%
    Proteins
    23.8
    g
    48%
    Lipids
    3.7
    g
    5.7%
    Fiber
    10.0
    g
    20%
    Sugar
    18.5
    g
    21%
    Cholesterol
    1.9
    mg
    0.6%
    Esha
    Rate this tip
    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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