Saturday, October 17, 2009

Pasta Milano

Simple to make, but this tastes gourmet.  The original recipe had chicken, but I think I like it better without the chicken.  I usually make it with Trapiche Chardonnay (yes, I'm biased towards Trapiche for reasons unknown to me!).  It reheats fairly well if you leave the pasta and sauce separate.

Pasta Milano (adapted from

1 tablespoon butter
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped (or you can leave them unchopped if you're lazy)
1 cup chicken broth
1 cup white wine
2 cups heavy cream
4 tablespoons chopped fresh basil
250g dry penne pasta

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. 
2. Add the tomatoes, broth, and wine; increase to medium heat and bring to a boil. 
3. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. 
4. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.  Stir in basil.
5. Meanwhile, cook pasta according to package directions.


  1. This is delicious!! Thanks for the ideas Amy!

    -Monika (Ilona's 'little' sister)