Giada Creamy Tomato Pasta Sauce Recipes

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CREAMY TOMATO SAUCE



Creamy Tomato Sauce image

This easy five-ingredient sauce has just a touch of cream to temper the acidity of the tomatoes; and it has the perfect consistency for spooning over all types of pastas. Try it with homemade potato gnocchi.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 35m

Yield Makes about 2 cups

Number Of Ingredients 6

1 (28-ounce) can whole peeled tomatoes
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup heavy cream

Steps:

  • Pulse tomatoes with their juices in a food processor until coarsely chopped. Melt butter and oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with kosher salt and freshly ground pepper.
  • Bring mixture to a boil, then reduce heat to medium-low, partially cover, and simmer until thickened, stirring occasionally, about 25 minutes. Stir in 1/4 cup heavy cream; simmer, partially covered, 5 minutes more.

PASTA WITH A CHERRY TOMATO AND MASCARPONE SAUCE



Pasta With a Cherry Tomato and Mascarpone Sauce image

Make and share this Pasta With a Cherry Tomato and Mascarpone Sauce recipe from Food.com.

Provided by Shuzbud

Categories     Vegetable

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons olive oil
3 garlic cloves, crushed
2 lbs cherry tomatoes
1 onion, finely diced
salt, to taste
2 cups dry pasta (I use fusilli)
1/4 cup mascarpone cheese
2 tablespoons parmesan cheese, very finely grated
10 fresh basil leaves, finely chopped

Steps:

  • Heat the olive oil in a non-stick skillet, over a medium heat.
  • Add the garlic and cook for 1 minute.
  • Add the cherry tomatoes, onion and salt. Stir frequently. This mixture will need to cook for about 25 minutes until the sauce has developed.
  • When the tomatoes soften and the skins start to burst, press on them to release the juices inside. Once the majority of the skins have burst, it does not need stirring more than once every 5 minutes.
  • Cook the pasta according to the directions on the package, so it will be ready in time for the sauce.
  • After about 25 minutes, the tomatoes should all have split and the juices should have created a sauce. Stir in the mascarpone cheese until melted and blended in.
  • If desired, use a blender or hand-blender to puree the sauce, otherwise it can be left chunky.
  • Add the parmesan cheese and basil leaves to the sauce, stir and serve on top of the pasta or mixed together with the pasta.

TOMATO-CREAM SAUCE FOR PASTA



Tomato-Cream Sauce for Pasta image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 5

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

  • In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g

GIADA DE LAURENTIIS'S PENNE WITH SPINACH SAUCE



Giada De Laurentiis's Penne With Spinach Sauce image

Make and share this Giada De Laurentiis's Penne With Spinach Sauce recipe from Food.com.

Provided by Kerry Ciulla

Categories     Penne

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb whole wheat penne or 1 lb multi-grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced-fat cream cheese
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated parmesan cheese

Steps:

  • Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
  • Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
  • Meanwhile, place the remaining spinach leaves in a large bowl.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Nutrition Facts : Calories 326.2, Fat 5.3, SaturatedFat 3, Cholesterol 11.6, Sodium 407.7, Carbohydrate 59.3, Fiber 7, Sugar 0.4, Protein 15.2

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