Tc's rotini with romano and sun dried tomato sauce

4 Servings

Ingredients

Quantity Ingredient
16 ounces Rotini, Rotelle, or Fusilli
2 tablespoons Unsalted Butter
1 cup Half & Half
1¾ cup Whole Milk
3 tablespoons Flour
½ teaspoon Ground Mustard
¼ teaspoon Cayenne Powder
1 tablespoon Dried Oregano
½ teaspoon Garlic Powder
¾ cup Sun Dried Tomatos - minced
1 teaspoon Salt
1½ cup Pecorino Romano (Grated)

Directions

: 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@...> on Oct 24, 1997

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