Thursday, March 6, 2008

Penne with Tomato Cream Sauce

Penne A la Betsey
Recipe from Pioneer Woman Cooks
1 box Penne or Rigatoni or both
1 8oz can of tomato sauce
1 small onion or 2 shallots
1 clove garlic
1/2 glass of white wine
1 cup heavy cream (room temp.)
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
3 springs of parsley
freshly grated parmesan cheese (optional)
1.) Cook pasta per box directions make sure pasta is al dente
2.) Chop onion and mince garlic
3.) In deep frying pan over medium heat olive oil and butter and add the chopped onion with a dash of salt and pepper. Cook for 2 minutes until onions are translucent.
4.) Add garlic and cook for another minute, watch the heat so garlic d/n burn.
5.) Degalze with white wine and cook until alcohol evaporates
6.) Add tomato sauce, salt, pepper and mix well. Let simmer for 2 minutes turn the heat to low.
7.) Slowly pour in heavy cream and mix well. Ensure sauce is heated through. Turn off the heat and add parsley.
8.) Pour cooked pasta in a large bowl and add the sauce.
9.) If you really want to clog your arteries garnish with freshly grated parmesan cheese, hell feta would even work.
Kali Orexi

1 comment:

Efi said...

Oh, just put up the recipe. We are waiting with baited breath. Did you make this meal for Larry?

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