Penne Rosa
- Servings: 4
Simple and delicious, this 20 minute meal is the perfect go-to recipe for a busy weeknight.
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INGREDIENTS:
| 8 oz | San Giorgio® Penne Rigate |
| 1 Tbsp | butter |
| 1 Tbsp | garlic, minced |
| 1 can | (14 1/2 oz) diced tomatoes, drained |
| 1 tsp | dried basil leaves |
| 2/3 cup | heavy cream |
| 2 Tbsps | grated Parmesan cheese |
| salt and ground black pepper, to taste |
DIRECTIONS:
- Prepare pasta according to package directions; drain.
- Meanwhile, in medium skillet over medium heat, melt butter; add garlic. Cook 1 minute; do not brown.
- Drain tomatoes, reserving juice. Add diced tomatoes with 1/4 cup reserved juice, basil, salt and pepper; heat to boiling. Reduce heat; simmer 5 minutes or until most liquid is reduced.
- Add cream; heat through on low heat 1 minute or until thickened.
- Toss hot pasta and sauce; sprinkle with cheese. Serve immediately.
