Prep Time: 15áminutes
Cook Time: 15áminutes
Total Time: 30áminutes
- 1/2 cup (125 ml) home made or store bought tomato sauce
- 1/2 cup (125 ml) whipping cream
- A small clove of garlic, chopped
- Salt and pepper to taste
- 1/4 cup (15 g) grated Parmigiano
- Chopped parsley for garnishing
- A scant pound (400 g) penne or potato gnocchi
Meanwhile, heat the tomato sauce and garlic in a small saucepan. When the pomarola starts to boil, stir in the cream and heat through, being careful not to let the sauce burn. Season it to taste and turn off the heat.
When the pasta's cooked, drain it and transfer it to a bowl. Stir in the sauce and the cheese, garnish with parsley, and serve.
Or, if you'd rather, transfer the drained pasta (don't do this if you are cooking gnocchi) to a skillet and toss it for a minute or so with the sauce over high heat before serving it.
The wine? I might like a light white here, along the lines of a Galestro, which is a central Tuscan blend.
Yield: 4 servings penne or potato gnocchi rosé.