Real in the Kitchen - Egg Recipes, Egg Recipe Collection
Farfalle with Sauce Rosée

Farfalle with Sauce Rosée


1   tbsp   butter or margarine   15   mL
1/2   cup   sliced fresh mushrooms   125   mL
1       clove garlic, finely chopped   1    
1   cup   prepared tomato sauce   250   mL
1   cup   half and half cream   250   mL
5       eggs   5    
      Salt and pepper, to taste      
1   tbsp   chopped fresh basil   15   mL
3   cups   farfalle (pasta bows)   750   mL
2   cups   shredded Cheddar cheese   500   mL

Prep Time
15 min

Cook Time
15 min 


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In nonstick skillet, melt butter or margarine over medium-high heat. Add mushrooms and sauté until golden. Add garlic and cook for 30 seconds. Add tomato sauce and heat until warm. Set aside.

In bowl, combine cream with eggs. Season with salt, pepper and basil. Whisk and set aside.

In large saucepan, cook farfalle according to package directions.

Drain pasta and immediately return to saucepan. Over medium heat, add tomato sauce mixture and toss well. While stirring, slowly add egg and cream mixture. Stir until hot and sauce thickens and coats pasta. Add cheese and mix well. Serve immediately.


Pasta should be rinsed in cold water after cooking only if it is to be served in a salad, or cooked again, as in a baked pasta dish.

For a complete meal, serve with a simple salad of Boston lettuce and your favourite nuts drizzled with a balsamic vinaigrette.

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©2007 Egg Farmers of Ontario