Ingredients for 4 portions
2 Tbs. of extra virgin olive oil
2 garlic cloves mashed
1½ cup of tomato sauce
Red pepper
½ cup of white wine
¾ cup of heavy cream
1 Tbs. of fresh parsley finely chopped
1 package of penne (I always favor real Italian pasta)
Parmesan cheese shredded (I used parmigianno reggiano)
Put the water for the pasta to boil. In a sauce pan with a lid, add the oil and cook the garlic on medium heat until it gets golden brown, around 4-5 minutes. Add the tomato sauce and red pepper to taste. Cover and cook for 3 minutes. In the meantime, put the pasta to cook. Add the wine and cook covered for 5 minutes. Turn off the heat and take away the garlic (you can spread it on rustic bread.) Add the cream and cover. Once the pasta is al dente, serve it with a good amount of sauce. Garnish with parsley.
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