| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish, Pasta | 4 | Servings | |
INGREDIENTS
| 16 | oz | Rotini, Rotelle or Fusilli |
| 2 | T | Unsalted Butter |
| 1 | c | Half & Half |
| 1 3/4 | c | Whole Milk |
| 3 | T | Flour |
| 1/2 | t | Ground Mustard |
| 1/4 | t | Cayenne Powder |
| 1 | T | Dried Oregano |
| 1/2 | t | Garlic Powder |
| 3/4 | c | Sun Dried Tomatos – minced |
| 1 | t | Salt |
| 1 1/2 | c | Pecorino Romano, Grated |
INSTRUCTIONS
Measure and combine the dry ingredients in advance. : Cook the pasta to desired firmness. Drain and add cool water to stop the cooking process. : Melt the butter in a 4 quart saucepan on low heat. Add the milk and half & half slowly, using a whisk to stir. Add the dry ingredients and the sun dried tomatos and continue to whisk. Increase the temperature to medium and allow the mixture to reach a boil and slightly reduce, stirring frequently. : Remove from heat and gradually whisk in the romano until melted and well combined. Serve the sauce over the pasta and top with parsley. Posted to MM-Recipes Digest V4 #280 by Ted Conley <tedconley@earthlink.net> on Oct 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 23.8mg
Sodium: 640.8mg
Potassium: 177.2mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 5.5g
Protein: 4.4g