Recipe - Tcs Rotini With Romano And Sun Dried Tomato Sauce

16 ounce Rotini, Rotelle, or Fusilli
2 tablespoon Unsalted Butter
1 cup Half & Half
1 Three fourths cup Whole Milk
3 tablespoon Flour
One half teaspoon Ground Mustard
One fourth teaspoon Cayenne Powder
1 tablespoon Dried Oregano
One half teaspoon Garlic Powder
Three fourths cup Sun Dried Tomatos minced
1 teaspoon Salt
1 One half cup Pecorino Romano (Grated)

: Measure and combine the dry ingredients in advance.

: Cook the pasta to desired firmness. Drain and add cool water to
stop the cooking process.

: Melt the butter in a 4 quart saucepan on low heat. Add the milk and
half & half slowly, using a whisk to stir. Add the dry ingredients and the
sun dried tomatos and continue to whisk. Increase the temperature to medium
and allow the mixture to reach a boil and slightly reduce, stirring
frequently.

: Remove from heat and gradually whisk in the romano until melted and
well combined. Serve the sauce over the pasta and top with parsley.
Posted to MMRecipes Digest V4 #280 by Ted Conley tedconley@earthlink.net
on Oct 24, 1997