This recipe yields enough sauce for 2 lbs. of pasta, but it is easily halved. The sauce is deliciously rich with butter, heavy cream and grated cheese. I soak a dried red pepperI overnight in the pasta, and cook it into the sauce for some extra bite which works nicely with all that dairy. I also use whole canned tomatoes, which I puree in the blender for a smooth, velvety sauce. I recommend adding a pound to penne cooked al dente to the sauce to thoroughly coat before serving. Top with grated romano or parmesan, and chopped fresh basil or Italian parsley.
Was this review helpful?
4 users found this review helpful
This recipe yields enough sauce for 2 lbs. of pasta, but it is easily halved. The sauce is...