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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 1 | Onion chopped |
| 1 Dose | 28 oz. tomatoes, pureed |
| 1/4 Teelöffel | pepper |
| 1 Packung | (113 g) herbed cream cheese |
| 4 Tasse | Fusilli pasta |
| 1/4 Tasse | Parmesan cheese freshly grated |
| 1 Esslöffel | parsley fresh, chopped |
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In skillet, heat oil over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened.
Add tomatoes and pepper; bring to boil. Reduce heat and simmer for 10 to 12 minutes or until thickened. Whisk in cream cheese until smooth and bubbly.
Meanwhile, in large saucepan of boiling salted water, cook fusilli for 8 to 10 minutes or until tender but firm. Drain and toss with sauce. Sprinkle with Parmesan and parsley. Makes 4 servings. Typed in MMformat by cjhartlin@email. Msn. Com
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