Penne con Salsa al Rosmarino

== Description ==
Contributed by Catsrecipes Y-Group
* For 4 – 6 servings
== Ingredients ==
* 1 lb penne rigate (good quality Italian preferred)
* 2 tbsp butter
* 2 tsp fresh rosemary (finely chopped)
* 10 oz heavy cream
* 4 oz pomodoro sauce (see recipe below)
* 1 tsp kosher salt
* ½ tsp red pepper flakes
* freshly grated Parmigiano Reggiano to taste
=== Pomodoro sauce ===
* 2 garlic cloves, minced
* 2 tablespoons onion, diced
* 2 tablespoons olive oil
* 2 tomatoes, chopped
* 3 tablespoons fresh herbs (oregano, basil, parsley), chopped
* salt and pepper, to taste
* pinch of sugar
== Directions ==
# Cook the pasta in 4 quarts of salted, boiling water for 8 – 10 minutes.
# Stir occasionally.
# Drain pasta when it is toothsome (al dente) and slightly chewy.
# Do not overcook and do not rinse.
# Be sure the sauce is ready before the pasta is done.
# While the pasta is cooking, melt the butter in a 10-inch skillet or sauté pan.
# Add the rosemary and saute for 7 seconds over medium heat being careful not to brown the butter.
# Add the cream, tomato sauce, salt and red pepper flakes.
# Simmer over low heat until thickened.
# Add the cooked, drained pasta to the pan.
# Heat and toss the pasta with the sauce for a few seconds.
# Transfer the pasta and sauce to serving bowls.
# Garnish with a spring of rosemary.
# Serve immediately with grated Parmigiano Reggiano at the table.
=== Pomodoro sauce ===
# In a saucepan over medium heat, sauté garlic and onion in oil for 2 minutes.
# Add tomatoes and herbs; continue to cook for 5 minutes until the tomatoes soften.
# Season with salt, pepper and sugar.
# Serve with pasta of your choice.
__NOTOC__
Category:Cathy's Recipes
Category:Penne Recipes
Category:Rosemary Recipes
Category:Heavy cream Recipes
Category:Tomato Recipes