Friday, April 30, 2010

32. Tuscan Pasta with Tomato-Basil Cream

From 2007 Southern Living Annual Recipes

This was the clear winner of the April "What Should I Cook?" poll, and I couldn't wait to try it. (Check out the five new recipes up for your votes.)

This was creamy, cheesy goodness. I initially went sparingly with the sauce on my plate, thinking it would be really rich, but I ended up going back for a little more.

You could probably substitute chicken broth for the wine, if you prefer, to thin the sauce, but I loved the acidity the wine delivered. The tomatoes gave it a juicy "bite," and the basil brought freshness to the dish.

Plus, it was easy and quick to put together!

1 (20-oz.) package refrigerated four-cheese ravioli
1 (16-oz.) jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
1 (14.5-ounce) can petite diced tomatoes, drained (or two medium tomatoes, chopped)
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in tomatoes and basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with Parmesan cheese.

This post is part of Weekend Cooking.


Beth F said...

This sounds so yummy. I can't wait for fresh tomatoes and basil from the farmers market. Glad to know that the sauce wasn't too heavy or rich.

JoAnn said...

This looks delicious! I could use a few more pasta main dishes - glad to hear this wasn't too rich.

Margot at Joyfully Retired said...

This one is a stretch for me. I have never purchased the refrigerated ravioli. I've seen them in the store but haven't tried them. This may push me to experiment as I love the combination of tomatoes and basil. Since you are leading the way in this with your challenge, I think I need to try some new things too.

caite said...

tomatoes and basil is the food of the gods...

Esme said...

Have you ever tried making your own ravoli-I have not although I have always wanted to try.