Creamy Horseradish Sauce Pasta
Enjoy a delightful fusion of flavors as Bookbinder's Creamy Horseradish Sauce enhances sautéed asparagus, red onion, and garlic, combined with half and half, generously coating rigatoni pasta with a symphony of zesty and savory notes.Ingredients:
- 4-6 tbsp Bookbinder’s Creamy Horseradish Sauce
- Salt & Pepper, to taste
- 1 bunch Asparagus
- 1 tbsp Vegetable Oil
- 1 medium Red Onion, chopped
- 1 Garlic clove, chopped
- ¾ cup Half and Half
- 1 lb. box Rigatoni
Directions:
- Cut asparagus tops into 1-inch pieces. Set aside.
- Boil 2 cups water in a sauce pan. Add asparagus, cook for 7 mins. Remove the asparagus, place them in bowl of ice water.
- Fill a stockpot ¾ full of water. Add 2 tbsp salt, bring to a boil. Add pasta, cook 11-13 minutes, or until al dente.
- Heat oil in skillet. Add onion & garlic, sauté until tender. Add asparagus, mix in Bookbinder’s Creamy Horseradish Sauce. Cook 3 mins. Stir in half & half, season with salt & pepper.
- Drain rigatoni, and it to the sauce. Reserve some pasta water to thin out sauce, if needed.
- Mix all ingredients together & it’s ready to serve.
| Prep 15 min | Total 30 min | Servings 2 | |
| Recipe by: Bookbinder's Foods | |||
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Fishin' For Something Good
Dining at Old Original Bookbinder's restaurant in Philadelphia was a Philadelphia tradition from 1865 to 2009. Today Bookbinder's Foods is bringing some of the traditional favorites served at Old Original Bookbinder's Restaurant to consumers at home.
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