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We've served this dish as a buffet item to large groups. Chicken
strips or cooked shrimp may be added to make it an entrée.
Penne with Tomato Cream Sauce
yield: 6 servings
2 medium garlic cloves
6 tablespoons olive oil
2 (28-ounce) cans San Marzano whole tomatoes
salt and pepper to taste
1 teaspoon red chili pepper flakes
1 pound dry penne pasta
1 cup heavy cream
12 sprigs parsley
1-2 cups parmesan, finely grated
Roughly chop garlic. In medium saucepan, heat oil
over medium heat. When oil is warm, add garlic
and sauté for 3 minutes, being careful not to burn.
Add canned tomatoes and cook for 20 minutes.
Add salt and pepper to taste, then add chili flakes.
Pass sauce mixture through a food mill or food
processor until smooth and pour into large skillet.
Reduce heat to low and let the sauce simmer.
Meanwhile, bring pot of water to boil for penne.
While pasta is cooking, coarsely chop parsley
and set aside. Drain pasta when it is al dente
(approximately 10 minutes) and pour into skillet
with tomato sauce. Increase heat to medium and
sauté for 1 minute. Add cream and mix until pasta
is coated. Pour into a serving dish and garnish with
parsley and parmesan. Serve hot.
pasta party
