Ingredients
- /2 pound, or 8 ounces, fusilli, spaghetti, or linguini
- 1 to 2 chicken or beef bouillon cubes, optional
- 1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped
- 1/2 to 3/4 cup half and half or milk
- 1/8 to 1/4 cup grated parmesan cheese
- 1 large onion, sliced
- 2 to 3 cloves garlic, chopped
- Pinch of red pepper flakes
- Oil
- Vegetables in pantry, cut into bit size pieces, we used cauliflower
Directions
Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until "al dente".
Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve
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By meghanajenkins
Missouri
on August 31, 2011
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We changed a few things about the recipe, but had a lovely meal because of the main ingredients! I added chicken to my onion, garlic, and olive oil. And for the vegetables, which my family is not crazy about, I added a sugar snap pea frozen stir fry mix. I also had to improvise since I didn't have parmesan cheese...instead I grated mozzarella cheese. The whole family enjoyed this one. I'll be fixing it again.
By k.arneil_11677492
Melrose , MA
on February 20, 2009
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This was a great recipe. It's easy to make & I usually have all the ingredients handy. I used 4 fresh plum tomatoes & broccoli & cauliflower for the vegetables. Coloring was beautiful & tasted terrific. The cream sauce takes on a nice pink color as the tomatoes release their juices. Yummy & a definite repeat in our house!!!
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