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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Baked Linguine with Spicy Tomato Cream Sauce Recipe

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This recipe for Baked Linguine with Spicy Tomato Cream Sauce is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons unsalted butter

2 garlic cloves, finely chopped (about 2 tsp.)

¼ teaspoon crushed red pepper
1 (14.5-oz.) can diced fire-roasted tomatoes, undrained
1 cup heavy whipping cream
½ teaspoon black pepper
1 ¼ teaspoons plus ⅛ tsp. kosher salt, divided
2 (9-oz.) pkg. refrigerated linguine (such as Buitoni)
6 ounces pre-shredded Italian 6-cheese blend, (about 1 ½ cups), divided
1 pint cherry tomatoes, halved (about 2 cups)
1 teaspoon extra-virgin olive oil
Torn fresh basil leaves, for garnish
Directions:
Directions:
Preheat oven to broil with oven rack about 4 inches from heat. Melt butter in a 12-inch ovenproof skillet over medium. Add garlic and red pepper, and cook, stirring constantly, until fragrant, about 1 minute. Add diced tomatoes, and cook, stirring occasionally, 5 minutes. Stir in 1 ¾ cups water, heavy cream, black pepper, and 1 ¼ teaspoons of the salt; bring to a simmer. Stir in pasta. Cook, stirring constantly, until pasta is tender, about 2 minutes. Reduce heat to low; stir in ¾ cup of the cheese until melted and pasta is fully coated. Sprinkle with remaining ¾ cup cheese.

Broil in preheated oven until sauce is bubbly and cheese is golden brown, about 2 minutes. Meanwhile, stir together cherry tomatoes, olive oil, and remaining ⅛ teaspoon salt in a small bowl. Spoon tomato mixture over pasta; garnish with basil.
Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
30 minutes hands-on.

 

 

 

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