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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This was created while making Penne alla Vodka when I realized I was out of Vodka. Oh NO! I made a few changes to a recipe I'd used in the past and my family thought it was perfect without the Vodka. I was given orders not to change a thing next time. This makes a great meal served with grilled Italian sausage on the side or mixed with the pasta & pink sauce. Ingredients:
5 tablespoons butter |
4 garlic cloves, chopped finely |
1 (28 ounce) can crushed tomatoes |
1/2 cup heavy cream |
1 tablespoon onion powder |
1 teaspoon italian seasoning |
6 -8 fresh basil leaves, chiffonade |
1 teaspoon kosher salt (to taste) |
1/2 teaspoon pepper |
1 pinch crushed red pepper flakes |
1 lb penne pasta, cooked (can use rigatoni) |
3/4 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. In one pot boil water for pasta.
2. In a heavy pot melt the butter.
3. Add the garlic and cook until golden brown.
4. Add the tomatoes, crushed pepper, onion powder, basil, Italian seasoning, pepper and salt.
5. Simmer for 5 minutes.
6. Cook the pasta as directed.
7. Stir in the cream and cook for 2 minutes stirring alot.
8. Add the pasta to the pot with the sauce and mix until it is all coated over the pasta.
9. Serve immediately with freshly grated cheese.
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