Super easy to make
and oh, so versatile, this sauce has become one of my go-to recipes. I’m
including the basic sauce recipe along with three ways I’ve used the sauce to
date.
Spicy Tomato Cream
Sauce
2 to 3 tablespoons olive oil
1 onion, finely chopped
½ of a yellow pepper, finely chopped - optional (or, add any
color or type of pepper)
16 oz. (2 cups) picante sauce
½ cup heavy cream
Black pepper to taste
¼ to ½ cup grated Parmesan
1. Heat
olive oil in a low saucepan. Add onions and peppers and sauté until veggies are
tender.
2. Add
the picante sauce and heat.
3. Drizzle
in cream and stir. Season with black pepper.
4. Stir
in Parmesan.
Rocking Reggie –
Rigatoni with Spicy Tomato Cream Sauce
8 oz. cooked rigatoni
1 batch Spicy Tomato Cream Sauce
Chopped fresh parsley
1. Cook
rigatoni al dente according to package directions.
2. Add
cooked pasta to sauce and mix to combine.
3. Garnish
with chopped parsley.
Rocking Chicken Reggie
Because I’ve added
another step, I’ll use the oil leftover from caramelizing the chicken to make
the Spicy Tomato Cream Sauce.
About 2 to 3 tablespoons+ olive oil
1 or more chicken breasts, cut into bite-size pieces
1 onion, finely chopped
½ of a yellow pepper, finely chopped - optional (or, add any
color or type of pepper)
16 oz. (2 cups) picante sauce
½ cup heavy cream
Black pepper to taste
¼ to ½ cup grated Parmesan
8 oz. cooked rigatoni
Chopped fresh parsley
1. Heat
2 to 3 tablespoons olive oil in a low saucepan. Add chicken and cook until well
brown and caramelized. Remove from pan.
2. Add
onions and peppers and sauté until veggies are tender; add more olive oil if
needed.
3. Add
the picante sauce and heat.
4. Drizzle
in cream and stir. Season with black pepper.
5. Stir
in Parmesan.
6. Cook
rigatoni al dente according to package directions.
7. Add
cooked pasta to sauce and mix to combine; add cooked chicken to reheat.
8. Garnish
with chopped parsley.
Shrimp & Linguine
with Spicy Tomato Cream Sauce
8 oz. cooked linguine
1 batch Spicy Tomato Cream Sauce
Shrimp – pre-cooked or ready-to-cook
Parsley
1. Cook
linguine al dente according to package directions.
2. Add
cooked pasta to sauce and mix to combine.
3. Stir
in pre-cooked shrimp and cook just long enough to heat shrimp. If using ready-to-cook
shrimp cook until they turn pink.
4. Garnish with sprigs of parsley.
Recipes without photos . . .
Spicy Tomato Cream
Sauce
2 to 3 tablespoons olive oil
1 onion, finely chopped
½ of a yellow pepper, finely chopped - optional (or, add any
color or type of pepper)
16 oz. (2 cups) picante sauce
½ cup heavy cream
Black pepper to taste
¼ to ½ cup grated Parmesan
1. Heat
olive oil in a low saucepan. Add onions and peppers and sauté until veggies are
tender.
2. Add
the picante sauce and heat.
3. Drizzle
in cream and stir. Season with black pepper.
4. Stir
in Parmesan.
Rocking Reggie –
Rigatoni with Spicy Tomato Cream Sauce
8 oz. cooked rigatoni
1 batch Spicy Tomato Cream Sauce
Chopped fresh parsley
1. Cook
rigatoni al dente according to package directions.
2. Add
cooked pasta to sauce and mix to combine.
3. Garnish
with chopped parsley.
Rocking Chicken Reggie
Because I’ve added
another step, I’ll use the oil leftover from caramelizing the chicken to make
the Spicy Tomato Cream Sauce.
About 2 to 3 tablespoons+ olive oil
1 or more chicken breasts, cut into bite-size pieces
1 onion, finely chopped
½ of a yellow pepper, finely chopped - optional (or, add any
color or type of pepper)
16 oz. (2 cups) picante sauce
½ cup heavy cream
Black pepper to taste
¼ to ½ cup grated Parmesan
8 oz. cooked rigatoni
Chopped fresh parsley
1. Heat
2 to 3 tablespoons olive oil in a low saucepan. Add chicken and cook until well
brown and caramelized. Remove from pan.
2. Add
onions and peppers and sauté until veggies are tender; add more olive oil if
needed.
3. Add
the picante sauce and heat.
4. Drizzle
in cream and stir. Season with black pepper.
5. Stir
in Parmesan.
6. Cook
rigatoni al dente according to package directions.
7. Add
cooked pasta to sauce and mix to combine; add cooked chicken to reheat.
8. Garnish
with chopped parsley.
Shrimp & Linguine
with Spicy Tomato Cream Sauce
8 oz. cooked linguine
1 batch Spicy Tomato Cream Sauce
Shrimp – pre-cooked or ready-to-cook
Chopped fresh parsley
1. Cook
linguine al dente according to package directions.
2. Add
cooked pasta to sauce and mix to combine.
3. Stir
in pre-cooked shrimp and cook just long enough to heat shrimp. If using
ready-to-cook shrimp cook until they turn pink.
4. Garnish
with chopped parsley.
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