A delicate cream sauce with a pleasing blush from tomatoes, and all over pasta: This is good when you’re in a rush, or if unexpected company stops in. To serve 4 to 6 as a first course, or four as a main course with a tossed salad you will need:
- 1/2 cup (125 ml) home made or store bought tomato sauce
- 1/2 cup (125 ml) whipping cream
- A small clove of garlic, chopped
- Salt and pepper to taste
- 1/4 cup (15 g) grated Parmigiano
- A scant pound (400 g) penne
- Bring the water to a rolling boil, salt it, and add the penne.
- Meanwhile, heat the tomato sauce and garlic in a small saucepan. When the pomarola starts to boil, stir in the cream and heat through, being careful not to let the sauce burn. Season it to taste and turn off the heat.
- When the pasta’s cooked, drain it and transfer it to a bowl. Stir in the sauce and the cheese, and serve. Or, if you’d rather, transfer the drained penne to a skillet and toss them for a minute or so with the sauce over high heat before serving them.