Best 8 Spicy Tomato Cream Sauce Recipes

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

SEAFOOD IN SPICY TOMATO CREAM SAUCE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
• In large skillet, heat oil over moderate heat. Add sausage, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve,.

SPICY TOMATO CREAM SAUCE PASTA W/ ITALIAN SAUSAGE

Steps:

• 1. While cooking sauce cook your pasta al dente and drain. Dice and caramelize onion in butter. Add Italian sausage to onions and brown. If in casings remove from casings. When sausage is browned add garlic and cook for another minute or two. Drain excess fat if you want to. I leave it in and dish does not come out greasy.
• 2. Add chicken broth to sausage mixture and simmer for about 5 minutes. Now add crushed tomatoes, paste, salt, pepper, and a heaping tablespoon of cajun seasoning (if wanting it milder just add a teaspoon or two and use mild sausage). Let simmer for a few more minutes. Add heavy cream and simmer for a couple of minutes.
• 3. Now add pasta and parmesan cheese to sauce and let simmer for 5 minutes. We prefer this recipe with mostaccioli pasta, but I have made it with several different types of pasta and it has been good with all of them. So just use your favorite.
• 4. This recipe started from TRACY JOYNER's recipe on here. As I stated in the description I have combined a couple of recipes with Tracy's to come up with this. I wanted to make sure Tracy got credit for being the inspiration of this dish.

PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat.
• Add garlic; sauté 1 minute.
• Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
• Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
• Drain, reserving 3/4 cup pasta cooking liquid.
• Return pasta to pot.
• Add sauce, cheese and 1/2 cup basil and toss to coat.
• Add enough reserved cooking liquid to pasta to moisten if dry.
• Season with salt and pepper.

SPICY TOMATO CREAM SAUCE

Steps:

• Pour the tomato-vegetable juice cocktail into a large saucepan. Whisk in the tomato paste. Stir in the tomatoes; bring to a simmer over medium-high heat. Simmer sauce until hot, about 10 minutes. Just before serving, remove from heat and stir in cream.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss until combined. Stir in parsley and serve.

PENNE WITH SPICY VODKA TOMATO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!