Sundried Tomato Cream Sauce

So here's a completely experimental recipe.  Liz and I went to an Italian restaurant a while ago and I ordered sausage ravioli that came with a sundried tomato sauce.  Although I could have red sauces fed to me intravenously and be happy for life, every so often I'll crave a cream sauce.   It was delicious!  It had a combination of sweet and chewiness from the tomatoes, but yet smooth, rich and slightly salty from the cream and different types of cheeses.

So I've made a few attempts at recreating it at home.  It's a lot like the Alfredo sauce, but I've reduced the amount of butter.  Adding that much fat to an item that is packed in oil turns out to be a greasy mess.  Oil-packed sundried tomatoes will release some of the oil they've retained when they are cooked, so it's best to trim some fat.

The basic recipe below has a pair of basic cheeses, Parmesan and mozzarella, ones that you may have around the house already.  If you want to swap them out with others you may like better, do it.  For example, provolone and asiago would work great.

Sundried Tomato Cream Sauce

Makes 4 servings
1 cup heavy cream
1 tablespoon butter
1/4 cup sundried tomatoes, with any excess oil removed
2 cloves garlic, finely minced
1/4 cup grated mozzarella cheese (substitute Asiago cheese if you have it for more flavor)
1/4 cup grated Parmesan cheese
3 or 4 grinds of fresh black pepper

In a skillet or saucepan, add the cream and butter and cook over medium heat.  Maintain a simmer for about 6-7 minutes. 

While you're waiting on the simmer, measure out your sundried tomatoes and strain off any oil.  Place them between a pair of paper towels and soak out any remaining excess oil

Add the tomatoes garlic and simmer for another 3-4 minutes to give the tomatoes to give up some color and flavor to the sauce.  Add the cheeses and stir until they're incorporated into the cream.  Grind your pepper on top and stir to combine.

Serve quickly over any type of pasta you'd like.  I've found linguine and fettucini work great.

So make a batch for dinner and feel free to experiment with the different types of cheese.  Find a combination you like and go with it!