Description Edit

Contributed by Catsrecipes Y-Group

  • For 4 – 6 servings

Ingredients Edit

Pomodoro sauce Edit

Directions Edit

  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 Edit

  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.
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