For ➍ or ➏ as a starter12,5 cl tomato sauce*
12,5 cl whipping cream
small clove of garlic, chopped
salt & pepper
15 g Parmigiano cheese, grated
400 g penne
Bring the water to the boil, salt it, and add the penne.
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 and transfer it to a bowl.
Stir in the sauce and the cheese, and serve.
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 and transfer it to a bowl.
Stir in the sauce and the cheese, and serve.
*Use home made Tuscan pomarola tomato sauce instead of the quick one with butter and onions.
