Penne Rosa

Penne Rosa

Here is a quick and delicious weeknight meal that everyone is sure to love.


8 Ounces Penne Pasta

2 Tablespoons Butter

2 Tablespoons Minced Garlic

2 Cups Whole Tomatoes (Drained & Finely Chopped)

1 Teaspoon Dried Basil Leaves

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2/3 Cup Heavy Cream

3 Tablespoons Freshly Grated Parmesan Cheese

Cook the penne according to package directions.  Make sure NOT to rinse the pasta after draining the pasta. While the pasta is cooking melt the butter, over a medium heat, in a medium size skillet.  Add the garlic and cook for 1 minute.  Make sure NOT to brown the garlic.  Drain the tomatoes, but reserve the liquid.  Add the tomatoes with 1/4 cup of the tomato liquid.  Add the basil, salt and pepper.  Heat to boiling.  Reduce the heat and simmer for 5 minutes or until most of the liquid is reduced.  Add the cream.  Heat through on a low heat for 2 minutes.  Remove from the heat and in a large pasta bowl toss the hot pasta and the sauce together.  Sprinkle with cheese and serve immediately.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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