Friday, January 30, 2009

Pasta with Rosemary Cream Sauce

1/2 lb penne pasta
1/8 c fresh rosemary, minced
2 tbsp olive oil
3/4 c tomato puree
salt and pepper to taste
1/4 c heavy cream
1/4 c parmesan cheese, grated

Cook penne in boiling water. In the meantime, saute the rosemary in the olive oil in a saucepan over low heat for 3 minutes. Add thetomato puree, season with salt and pepper. Simmer the sauce for 15 minutes. Pour in the cream and parmesan, stirring until heated through. Toss with pasta and enjoy!

Also from "intercourses" book.

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