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Penne with sugarloaf cream sauce

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Ingredients for 2 servings:

  • 1 head of lettuce (sugarloaf)
  • 1 cup of cream
  • 1 clove(s) garlic
  • 1 onion(s)
  • 1 cube of vegetable stock
  • 1 dash of soy sauce
  • 300g penne
  • salt water
  • n. B. water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil salted water for the pasta. Finely dice the garlic and onion and fry in a large pan until translucent. Meanwhile, finely slice the sugarloaf from tip to stalk. Add it all to the pan, fry briefly, then deglaze with a splash of water and simmer over low heat. Add the stock cube. Once the pasta water is boiling, add the penne and cook until al dente. When the sugarloaf has shrunk considerably, add the cream and season with a splash of soy sauce. Simmer until the pasta is done. Garnish with Parmesan cheese and serve.

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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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