"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Linguine with Spicy Tomato Cream Sauce Recipe

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This recipe for Linguine with Spicy Tomato Cream Sauce, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Helfrich Coblentz (Olive's Lineage)
Added: Wednesday, July 8, 2009


8 oz. uncooked linguine
1 tablespoon minced onion
2 garlic cloves, crushed
teaspoon dried crushed red pepper
2 tablespoons olive oil
1 14oz. can diced tomatoes with basil, garlic and oregano
cup heavy whipping cream
cup chopped fresh basil
teaspoon salt
teaspoon freshly ground black pepper
Freshly grated Romano/Parmesan Cheese

Cook pasta according to package directions, drain well.
Meanwhile, cook onion, garlic and red pepper in hot oil in a large skillet over medium heat 3 minutes, stirring often. Add tomatoes; cook over medium-high heat 6 minutes or until liquid is absorbed. Stir in whipping cream; bring to a boil over medium-high heat, and cook 1 minute.
Combine pasta, whipping cream mixture, basil, salt, and black pepper; toss gently. Sprinkle with cheese if desired.




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