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Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Melt the butter in a large sauce pan.
  2. Add the cream and the pepper.
  3. Bring to a simmer.
  4. Add the tomato sauce and the precooked vegetables.
  5. Stir in the cooked pasta.
  6. Remember to cook it al dente still slightly firm to the bite.
  7. Whip the egg yolks with a fork and mix them into the cream.
  8. Whisk the mixture into the cream sauce and pasta.
  9. This will serve as a thickner.
  10. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.
Most Helpful

3 5

This didn't go over as well as I thought it would. We generally love anything full of cream & butter! Everybody ate it but nobody was very impressed. :( Are the vegetable measurements correct? I basically ignored them & used 2 small crowns of broccoli - about 2c - which i cooked for 1 minute by adding it to the pasta while it was cooking. I didn't use mushrooms. I used 1 red bell pepper sliced thinly & the sliced quartered, 1 carrot shaved with a peeler into strips & 1 zucchini quartered & diced. I added these to the cream & butter mixture to essentially poach them since none required much cooking. This sauce is kind of like a cross between alfredo & primavera. It is also kid of bland. I added some crushed red pepper & an extra dose of salt in addition to the s&p but it needed more *something* maybe cayenne? or oregano? I LOVE how the tomato sauce turned the sauce a lovely pink hue. Made for Veggie Swap 7/12.

5 5

This was very good but for some reason I found the sauce to be a little too thin for our taste so I added in some grated Parmesan cheese and that seemed to thicken it slightly, I subbed sauteed fresh mushrooms in place of brocolli, and used spaghetti, all in all a tasty pasta dish and the egg yolks add to the creaminess of the sauce! thank you!...Kittencal:)