Cookbook:Penne alla Casa (Penne in Creamy Tomato Sauce)
Penne alla Casa (Penne in Creamy Tomato Sauce) | |
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Category | Pasta recipes |
Servings | 4 |
Time | 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Italian cuisine | Vegetarian Cuisine | Pasta
Ingredients
edit- 1 tablespoon olive oil
- ¼ cup freshly chopped garlic
- 2 cups heavy cream
- ¼ cup sun-dried tomatoes, julienned
- 1½ cups marinara sauce
- Salt, to taste
- Pepper, to taste
- Granulated garlic, to taste
- ½ pound fresh spinach
- ½ cup grated Pecorino Romano cheese
- 1 pound penne pasta cooked al dente and drained
Procedure
edit- Heat olive oil in a large pot over high heat.
- Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute.
- Add cream and sun-dried tomatoes, and bring to a boil.
- Add marinara sauce.
- Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.
- Season with salt, pepper and granulated garlic.
- Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.
- Toss with pasta and serve hot.