Give me a great recipe for a flavourful cream sauce for pasta.?

I love to add chicken to my pasta, I eat fairly spicy, and have all the time in the world. Any suggestions? Links to recommended websites will work too.Give me a great recipe for a flavourful cream sauce for pasta.?
In my opinion, you can't really go wrong with a fantastically creamy bechamel sauce. You just need milk, a little flour (for thickening the sauce), and a teaspoon or two of ground/shaved nutmeg for nice hint of woody flavour.





Believe me, this sauce is amazingly simple to make. You can pour it over some pasta and roast chicken bits, or else pour it over your chicken and some uncooked pasta (I like rigatoni) - pop it all in a baking dish - and cook it in the oven to create a very hearty bechamel bake.





This serves 4 people:





Ingredients


1 litre/2.1 pints of skimmed/semi-skimmed milk


100g/3.5oz butter (cut into small 1cm-square cubes)


60g/2oz (4 tablespoons) plain/all purpose flour


Half a teaspoon of grated nutmeg (ideally bought whole and grated)


Salt





STEP 1 鈥?Grab the milk and chuck it in your pan or ideally mixing bowl. Now half-fill the sieve with flour and gently shake this over the pan whilst gently mixing in the flour that falls into the milk.





TIP: Rather than stirring the milk in circles, move your spoon in a 鈥榝orward and back鈥?motion; for some reason this stirs 鈥榠n鈥?the flour, rather than just pushing it around and around. If any large lumps of flour remain, squish these between your spoon and the side of the pan.





When you can鈥檛 see any chunky specs of flour in there, you鈥檙e done.





STEP 2 鈥?Put this pan on a maximum heat hob for just 2 mins. This will get the milk warming a little, then turn down to a half the heat (so the milk doesn鈥檛 boil 鈥?not good!).





When the milk is warm, pop in your nutmeg, butter, and a good handful of salt. Stir gently.





The idea now is to keep slowly stirring the sauce 鈥?right until the butter melts and the sauce then turns creamy. This usually takes 20-25 minutes, so if you can get a helper involved your arm muscles will appreciate it (and should you invent an automatic stirrer, let me know).





Note: This stirring phase is the main event as far as making b茅chamel sauce is concerned. Try not to get frustrated whilst you stir, as you need to keep the tempo slow and the stirring smooth. Also, my mamma-in-law Marisa advises me you should stir in the same circular motion the whole time. It鈥檒l soon be worth it鈥?





STEP 3 鈥?Look out for the moment the sauce 鈥榯urns鈥? What happens is this: the butter stays on the sauce鈥檚 surface for 10 minutes or more and then 鈥榖lam!鈥? it鈥檚 gone鈥?and instead you鈥檙e staring at a white creamy sauce. Bizarre but true!





The sauce will need another 5 or 10 minutes stirring after this


creaming point, so keep the faith and keep stirring鈥?br>




STEP 4 鈥?When the sauce turns to full cream (in other words, it drips slowly off your spoon rather than being very liquidy), it鈥檚 done.





Done! For more details of my full baked rigatoni recipe, try this page - http://www.pasta-recipes-made-easy.com/baked-rigatoni-recipe.htmlGive me a great recipe for a flavourful cream sauce for pasta.?
Try this recipe:





Creamy Shrimp Fettucine Recipe





Serves/Makes: 4





Ingredients:





* 1 pound peeled and deveined shrimp


* 1/2 pound green fettucine noodles


* 5 tablespoons margarine


* 1 tablespoon chopped onion


* 3/4 cup white wine


* 3 tablespoons flour


* 1 1/2 cup milk


* 1 1/2 teaspoon chopped fresh dill (or 3/4 teaspoon dried dill)


* 2 teaspoon lemon juice


* 1/2 teaspoon salt





How to cook:





* Boil fettucine noodles until done drain and set aside.


* Meanwhile, In a saucepan, heat 2 tbsp. margarine.


* Add the onions, shrimp and wine, and cook for 5 minutes.


* In a separate saucepan, melt the remaining margarine.


* Add the flour and stir until blended.


* Gradually add milk, stirring vigorously until sauce is thick and smooth.


* Add sauce and dill to the shrimp mixture and simmer for 5 minutes.


* Serve over green fettucine noodles.





more on http://all-fish-seafood-recipes.com/inde鈥?/a>
Tomato-Cream Sauce for Pasta





';Serve over your favorite pasta. Absolutely delicious and so easy to make!';








INGREDIENTS


2 tablespoons olive oil


1 onion, diced


1 clove garlic, minced


1 (14.5 ounce) can Italian-style diced tomatoes, undrained


1 tablespoon dried basil leaves


3/4 teaspoon white sugar


1/4 teaspoon dried oregano


1/4 teaspoon salt


1/8 teaspoon ground black pepper


1/2 cup heavy cream


1 tablespoon butter








Method


1) In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper.








2) Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.




















or try this one




















Chicken and Bowtie Pasta with Asiago Cream Sauce








';A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.';











INGREDIENTS


1 (16 ounce) package farfalle (bow tie) pasta


2 tablespoons vegetable oil


1 pound skinless, boneless chicken breast halves - cubed


2 1/4 cups heavy cream, divided


1/4 cube chicken bouillon, crumbled


3/4 cup grated Asiago cheese


1/2 tablespoon cornstarch


2 tablespoons butter


1/4 cup chopped prosciutto


1 tablespoon chopped fresh garlic


1/4 cup sliced mushrooms


1/2 tablespoon parsley flakes








Method


1) Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.








2) Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.








3) In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.








3) Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.








4) To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.
This recipe is delicious. Everyone always asks me for the recipe!





Tomato, olive and rocket pasta





Serving size: Serves 6


Cuisine type: Italian


Cooking time: Less than 30 minutes


Special options: Vegetarian


Course: Main








INGREDIENTS








500g penne pasta


1 tablespoon olive oil


1 medium (150g) brown onion, chopped


1 clove garlic, crushed


150g button mushrooms, sliced


680g jar tomato pasta sauce


录 cup (60g) tomato paste


150g pitted black olives, chopped


录 cup (60ml) cream


1 bunch (150g) rocket, torn


2 tablespoons finely shredded fresh basil leaves


2 tablespoons parmesan cheese flakes





NOTE: Recipe is best made close to serving.














METHOD








Add pasta to a large pan of boiling salted water. Boil, uncovered, until just tender. Reserve one cup (250ml) of the cooking water, then drain pasta and keep warm.





Meanwhile, heat oil in a large saucepan; cook the onion and garlic, stirring, until soft. Add mushrooms and cook, stirring, until tender and browned lightly. Add sauce, paste, reserved cooking water and olives; bring to the boil then simmer, uncovered, for five minutes. Stir in the cream then rocket and basil; remove from the heat. Toss the sauce with the pasta and serve sprinkled with cheese.
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