in Recipes

Penne alla panna according to Nonna Rosetta

updated

Spread the love

Ingredients for 2 servings:

  • 300 g Penne Rigate
  • 200 ml cream
  • 1 small chili pepper(s)
  • 1 tbsp tomato paste
  • 80 g Parmesan, grated
  • 1 tbsp capers or green olives (pieces to taste)
  • olive oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Boil water and cook the pasta until al dente. Meanwhile, deseed and finely chop the chili pepper. Pour olive oil into a small saucepan and sauté the chili pieces. Add the tomato paste and sauté briefly. Deglaze everything with cream. Add the capers or olives and bring to a boil briefly. Drain the cooked pasta and return it to the pan with a little olive oil. Stir the Parmesan cheese into the pasta. Pour the cream sauce over the pasta and stir until smooth. Enjoy!

Facebook Comments

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.

Cantuccini Tiramisu

Oven-baked vegetables with rice and eggs