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Ingredients

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Cream Base

Tomato Sauce

  • Tomatoes, small diced 144.0 g
  • Pimiento, drained 79.0 g

Pasta Water

  • Water 3000.0 ml
  • Rock Salt 20.0 g
  • Fusilli Pasta Noodles, uncooked 160.0 g

Pasta Cooking

  • Olive Oil 60.0 ml
  • Garlic, smashed 60.0 g
  • Dried Chilies or Chili Flakes 6.0 pc
  • Shrimp, deveined 200.0 g
  • White Wine 30.0 ml
  • Tomato Sauce 200.0 g
  • Pasta Water 250.0 g
  • Cream Base 250.0 g
  • Cooked Pasta
  • Fresh-Cracked Black Pepper
  • Extra Virgin Olive Oil

Preparation

  1. Cream Base

    10 minutes
    • Place the cooking cream, water, and Knorr Concentrated Chicken Liquid Seasoning together in a sauce pot.
    • Let it boil and add the remaining ingredients.
    • Simmer for 5-8 minutes until flavors are incorporated.
    • Set aside for later use.
  2. Tomato Sauce

    5 minutes
    • Using a blender, place the diced tomatoes, pimiento and Knorr concentrated chicken liquid seasoning.
    • Blend until smooth and set aside for later use.
  3. Pasta Water

    5 minutes
    • In a pot, place water and rock salt. Boil and add pasta noodles.
    • Cook for 5 minutes or until al dente.
  4. Pasta Cooking

    10 minutes
    • In a sauté pan, heat olive oil.
    • Sauté garlic and dried chilies until fragrant.
    • Add the shrimps and deglaze with white wine.
    • Add prepared tomato sauce and pasta water.
    • Simmer until it reduces into half.
    • Add cream base sauce and cooked pasta.
    • Simmer until sauce thickens and season with cracked black pepper.
    • Garnish with micro greens (optional).
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