Penne Con Salsa al Rosmarino
Kristina
From the Kitchen of Hayley & Bryan Munsell
ingredients
- 1 lb Penne Rigate pasta
- 2 tsp butter
- 2 tsp fresh rosemary, finely chopped
- 6 oz heavy cream
- 10 oz tomato sauce
- 1 tsp salt
- 1/2 tsp red pepper flakes
- Freshly grated Parmesan cheese to taste
directions
- 1
1. Cook pasta in salted, boiled water for 8-10 minutes. Drain pasta when it is al dente and slightly chewy. Do not overcook and do not rinse. Be sure the sauce is ready before the pasta is done.
- 2
2. While the pasta is cooking, melt the butter in a 10 inch skillet or saute pan. Add the rosemary and saute for 1 minute over medium heat. Be careful not to brown the butter.
- 3
3. Add the cream, tomato sauce, salt and red pepper flakes.
- 4
4. Simmer over low heat until thickened.
- 5
5. Add the cooked, drained pasta to the pan. Heat and toss the pasta with the sauce for a few minutes.
- 6
6. Transfer the pasta and sauce to serving bowls and top with Parmesan cheese.
Source: Hayley & Bryan Munsell
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