Spaghettini Wcream Whiskey Sauce Recipes

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WHISKEY CREAM SAUCE



Whiskey Cream Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 25m

Yield 2 servings

Number Of Ingredients 7

4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream

Steps:

  • Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
  • Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
  • Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
  • Serve with beef, baby!

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

SPAGHETTINI IN CLAMS AND CREAM SAUCE



Spaghettini in Clams and Cream Sauce image

Make and share this Spaghettini in Clams and Cream Sauce recipe from Food.com.

Provided by dicentra

Categories     Spaghetti

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 garlic cloves
4 tablespoons olive oil
2 (6 1/2 ounce) cans minced clams
1/2 cup whipping cream
3 tablespoons dry vermouth
3/4 lb spaghettini, cooked al dente
salt and pepper
romano cheese, to garnish

Steps:

  • Sauté the garlic in the olive oil.
  • Drain the clams, reserving the juice. Add the juice to the pan and reduce by more than half.
  • Add the cream, clams and vermouth.
  • Cook until only heated and add salt and pepper to taste.
  • Toss with the cooked pasta and top with cheese.

Nutrition Facts : Calories 454.2, Fat 18.2, SaturatedFat 6.2, Cholesterol 57.9, Sodium 80.4, Carbohydrate 47.3, Fiber 1.9, Sugar 1.6, Protein 22.8

WHISKEY SAUCE



Whiskey Sauce image

This is a sauce that you could use to pour over bread puddings, friut cake, or whatever else you can dream up. If you prefer a milder sauce then use half water and half whiskey.

Provided by mommyof 3

Categories     Sauces

Time 13m

Yield 8 serving(s)

Number Of Ingredients 7

8 tablespoons unsalted butter
1 cup sugar
1/4 cup of your favorite whiskey
2 tablespoons water
1/4 teaspoon ground nutmeg
1 large egg
salt

Steps:

  • Melt the butter over a low heat in a small saucepan.
  • Stir in the sugar,whiskey, water, nutmeg, and salt until dissolved and it is well mixed.
  • Remove from heat and vigorously whisk in the egg in the mixture until light and frothy.
  • Turn the heat up to medium and bring to a boil while stirring gently.
  • Cook until thickened, about a minute.
  • Serve at once.

PALOMINO SAUCE (SERVED OVER PASTA)



Palomino Sauce (Served over Pasta) image

My Italian mom gave me this recipe years ago. It is a great mix of a white sauce and a red sauce with a nice little kick. We usually request it for our "Sunday dinners". Definitely a nice change. We all love it and usually make breaded chicken, good garlic bread and a tossed salad to finish off the meal. Yum!! :)

Provided by BeIIa

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 small white onion, chopped
1 banana pepper, seeded and chopped
2 garlic cloves, chopped
1 tablespoon flour
3/4 cup milk
1 cup light cream
1/2 teaspoon salt
1 1/2-2 cups spaghetti sauce (can use homeade, jarred, or canned)
1/4 cup parmesan cheese
1/4 cup basil leaves (optional)

Steps:

  • In nonstick skillet, melt butter over medium heat.
  • Add onion, pepper and garlic. Cook until tender, stirring occasionally.
  • Stir in flour, cook for 1 minute.
  • Stir in milk, cream and salt. Heat to boiling over med-high heat.
  • Stir in spaghetti sauce (adding a little more for a thicker sauce) and cook over med high heat for 10-15 minutes stirring occasionally.
  • Pour over cooked pasta, adding parmesan and basil.
  • Enjoy!

Nutrition Facts : Calories 287.9, Fat 20.2, SaturatedFat 11.5, Cholesterol 59.1, Sodium 906.4, Carbohydrate 19.5, Fiber 1.1, Sugar 9.5, Protein 8

SPAGHETTINI WITH GARLIC AND LEMON



Spaghettini with Garlic and Lemon image

Categories     Garlic     Pasta     Side     Lemon     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 9

1 lb spaghettini or capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
  • While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
  • Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

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