| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Main dish |
4 |
Servings |
INGREDIENTS
| 16 |
oz |
Rotini, Rotelle, or Fusilli |
| 2 |
tb |
Unsalted Butter |
| 1 |
c |
Half & Half |
| 1 3/4 |
c |
Whole Milk |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Ground Mustard |
| 1/4 |
ts |
Cayenne Powder |
| 1 |
tb |
Dried Oregano |
| 1/2 |
ts |
Garlic Powder |
| 3/4 |
c |
Sun Dried Tomatos – minced |
| 1 |
ts |
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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