- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 6 tablespoons Butter
- 1/3 cup Whipped Cream 1
- 4 cups tagliarini (or egg noodles) hot cooked,drained
- 1 cup Parmesan Cheese shreadded
- 1 To Your Taste Salt
- 1 To Your Taste Pepper
- 8 ounces Dried Red Tomatoes
Directions
Soak Sun-dried tomatoes in warm water about 20 minutes. In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned. Add 1/2 cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally. (You can make this part of the sauce earlier in the day, then reheat.) Reduce heat to medium or place chafing dish over direct flame. Add noodles to the sauce. Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions. The noodles should be kept moist but not too liquid. Season with salt and pepper and grate nutmeg generously over the noodles (or use about 1/8 teaspoon of the ground spice.) Serve immediately.
