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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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A basic cream sauce recipe from Rachel Ray Ingredients:
3/4 cup heavy cream |
2 tablespoons butter |
1/2 teaspoon salt |
2 tablespoons chopped flat leaf parsley |
1/3 cup grated parmigiano-reggiano cheese |
Directions:
1. In an 8 inch skillet, combine 3/4 cup heavy cream, 2 tablespoons butter ans 1/2 teaspoon salt over medium high heat.
2. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes.
3. Stir in 2 tablespoons chopped flat-leaf parsley and remove from heat.
4. Add 1/3 cup grated parmigiano-reggiano cheese when tossing with pasta. Makes 2/3 cup.
5. Enjoy!
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