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

 * 1) Cook the pasta in 4 quarts of salted, boiling water for 8 – 10 minutes.
 * 2) Stir occasionally.
 * 3) Drain pasta when it is toothsome (al dente) and slightly chewy.
 * 4) Do not overcook and do not rinse.
 * 5) Be sure the sauce is ready before the pasta is done.
 * 6) While the pasta is cooking, melt the butter in a 10-inch skillet or sauté pan.
 * 7) Add the rosemary and saute for 7 seconds over medium heat being careful not to brown the butter.
 * 8) Add the cream, tomato sauce, salt and red pepper flakes.
 * 9) Simmer over low heat until thickened.
 * 10) Add the cooked, drained pasta to the pan.
 * 11) Heat and toss the pasta with the sauce for a few seconds.
 * 12) Transfer the pasta and sauce to serving bowls.
 * 13) Garnish with a spring of rosemary.
 * 14) Serve immediately with grated Parmigiano Reggiano at the table.

Pomodoro sauce

 * 1) In a saucepan over medium heat, sauté garlic and onion in oil for 2 minutes.
 * 2) Add tomatoes and herbs; continue to cook for 5 minutes until the tomatoes soften.
 * 3) Season with salt, pepper and sugar.
 * 4) Serve with pasta of your choice.