I didn’t die. I’m not sick. I didn’t go on a vacation. And I’m not pregnant. There’s another project I was busy with and it’s shaping up well already. But that’s for another post. Right now, I’m back and here is the recipe for a delicious pasta dish that Speedy and I had for lunch a couple of days ago.
Tomato-cream sauce? Yep. You know, tomato sauce plus cream. Similar to the one in the mighty meaty pasta with tomato cream sauce recipe. The difference is that instead of using plain tomatoes, I used sun-dried tomatoes. Ah, the difference that made.
Meatballs and pasta with tomato-cream sauce
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Ingredients
- 60 grams pasta (or whatever the usual amount you use for two people)
For the meatballs:
- 250 grams ground pork
- 1/4 cup onions finely chopped
- 2 tablespoons parsley finely chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup bread crumbs (I used panko but you can use any plain bread crumbs)
For the tomato-cream sauce:
- 2 tablespoons butter
- 1/2 cup sun-dried tomatoes chopped
- 1/3 cup onions chopped
- 1 tablespoon garlic minced
- 1 cup good quality broth
- 100 grams cheddar crumbled
- 1/2 cup cream
- 25 sweet basil leaves roughly chopped
- salt to taste
- pepper to taste
Instructions
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Boil the pasta in salted water.
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While the pasta cooks, prepare the meatballs and sauce.
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Mix together all the ingredients for the meatballs. Form into balls about an inch-and-a-half in diameter.
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Heat the butter in a frying pan. Cook the meatballs until nicely browned. Scoop out the meatballs with a slotted spoon and set aside.
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To the remaining butter, add the garlic, onion and sun-dried tomatoes. Cook for about a minute or until slightly softened.
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Pour in the broth. Taste and add salt and pepper, as needed. Bring to the boil, cover and simmer for about five minutes. Add the crumbled cheddar, cream and basil. Cook over low heat, with occasional stirring, until the cheese is melted. Taste and add more salt and pepper, if needed.
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Place the cooked pasta on plates. Top with meatballs. Pour the sauce over the meatballs and pasta.
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Serve the meatballs and pasta with tomato-cream sauce with buttered toast.
another like!
i once cooked my prawns this way, except the basil and cheddar thing. but i think this will do too if i’ve thought of it that time. yummy and savory. this one goes to my next menu list! thanks, ms connie!
I made something similar the other day, I kid you not. Sans the tomato sauce. Just the creamy sauce. I’ll try this too next time.
Convergence of genuine food lovers hehehe
Hi Connie! I’d say, pina level up mo ang isang all-time favorite food! In our house, this is something that gets done in many ways and we never grow tired of it, knowing its benefits na nandun na ang proteins, fats and carbohydrates na elements. We see it always as a complete meal.
I love meatballs kasi. My daughters don’t hehehehe
I have never made meatballs, but yours looks perfect! I have no excuse now!
i am also a fan of dried tomatoes. i hoard tomatoes when they’re cheap, cut them up, pith them, and oven-dry them myself. a bit wasteful because of the energy consumption, it takes me an entire day to dry 5kilos of tomatoes and i only end up with a jar-ful. but all the wasted LPG is worth it. pasta is never the same without them. thanks for this recipe. i’ll try them with broth and cream the next time.
Wow, a whole day?? I suppose that’s on low heat, right? About 200F?
anong die? hoy, mahaba pa ang buhay natin dalawa, mag coffee pa tayo, tuturuan mo pa ako mag bokeh. can’t wait for your next project (shempre all out support)
Ikaw naman, o! It’s just that people might be wondering why no post for four days when I often post more than two a day. Last time that happened, I got emails asking if I was “okay” LOL The next project is for “matakaw” din hehehehe
will try this one, thanks a lot Ms Connie. you are always a savior ^_^. and i do thank you for the great great recipe of Beef Burgundy, you won’t believe it i am cooking a lot and send it to my fiancee in Singapore.
Oh great! Beef Burgundy is such a peasant dish really, I couldn’t understand why cookbooks make it so complicated. :)
I chanced upon your site before and read the post about the wood furnitures and the outdoor kitchen. Now I am coming back as a struggling cook. ;). I will try your recipe of lasagna and this creamy pasta.
I would like to ask though – how long does sun-dried tomatoes last? I have a stock which was kept in the pantry, for over a year.
How would I know if it is still good?
Thanks!
Check the expiration date. I keep mine in the fridge after opening the jar. Humidity is a problem here.
To cook this is a MUST! :) Can i ask if the sun dried tomatoes is store bought and if this is available is large supermarkets? thanks.. so excited to try this.. :)
Store-bought, Trish. I get mine from S&R.
What if I didn’t put then sun dried tomatoes? Super maiiba ba ang lasa
Aba’y super syempre.