Salt 1-35ounce can of plum tomatoes (preferably San Marzano) 1 lb penne 1/4 cup of Extra Virgin Olive Oil 10 cloves of garlic peeled Crushed red pepper 1/2 cup of heavy cream 2 Tablespoons of butter or Olive Oil for finishing the sauce 2-3 Tablespoons of fresh Italian parsley 3/4 cup of freshly grated Parmigiano-Reggiano plus more for passisng
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Salt 1-35ounce can of plum tomatoes (preferably San Marzano) 1 lb penne 1/4 cup of Extra Virgin Olive Oil 10 cloves of garlic peeled Crushed red pepper 1/2 cup of heavy cream 2 Tablespoons of butter or Olive Oil for finishing the sauce 2-3 Tablespoons of fresh Italian parsley 3/4 cup of freshly grated Parmigiano-Reggiano plus more for passisng