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Creamy Pasta Sauce on Pasta
SUBMITTED by Shelley Horn, Penache Boutique
“I was tired of the same ole pasta sauces and didn't want to use
cream in my sauce. Cream is too heavy and adds gazillion
calories. So I experimented with cream cheese. Great taste and
creamy!
3 or 4 slices bacon, diced
3 carrots, diced
1 large onion, sliced or diced
6 - 16 oz fresh mushrooms [depends on how much you like them],
sliced
2 garlic cloves, minced
1/4 cup olive oil
1 teaspoon oregano (fresh or dried)
1 teaspoon basil (fresh or dried)
2 heaping tablespoon tomato paste
3/4 cup red wine [or chicken broth]
6 - 8 oz cream cheese, cut into small chunks
grated parmesan cheese
1 pound pasta of choice
Fry bacon chunks. Add onion slices and olive oil to pan. Then
throw in garlic and carrots; cook over medium heat. Add the
wine/chicken broth, tomato paste and herbs. Stir until all are
mixed together - so the tomato paste is dissolved. Add sliced
mushrooms. Cook till softened, about 10 minutes. Reduce heat and
let simmer until the veggies and liquid are to your liking. Add
cream cheese. Stir until the cheese melts into mixture. Cook
pasta as directed on box. Drain leaving 1/2 cup of pasta water
in a cup. Add some of the pasta cooking liquid to moisten the
sauce, if necessary. Combine sauce with pasta. Toss with grated
parmesan. Viola.
NOTE: Very good. Jim ate 2 plates of it that night, I used him
as my guinea pig. Simple to make. Easy to add or subtract
ingredients depending on your tastes. Might be good with a
smoked gouda cheese. Half gouda + half cream cheese?
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