in Italy

Pasta sauce à la Marquise

updated

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Ingredients for 6 servings:

  • 600 ml cream
  • 5 tbsp tomato paste
  • 1 red, pitted pepper, halved lengthwise and cut into thin strips
  • ½ bunch parsley, flat, finely chopped
  • 5 tbsp Parmesan, grated
  • salt and pepper
  • nutmeg
  • olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Salsa all be Pi: Panna, Pomodoro, Peperoncino, Prezzemolo, Parmigiano, Pepe

Heat a little olive oil in a pan and briefly fry the pepperoncino strips. Add the cream, bring to a boil, and let it reduce slightly for 8-10 minutes. Stir in the tomato paste, parsley, and Parmesan cheese and simmer for another 5 minutes. Season with salt, pepper, and nutmeg. Mix this sauce with freshly cooked pasta and serve with freshly grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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