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Enjoy this recipe from Slow Cookers, Casseroles & Skillets.
Submitted by: Denise Webb from Galveston, IN
1 T. butter
1 T. garlic, minced
14-1/2 oz. can whole tomatoes, finely chopped, drained and 1/4 c. juice reserved
1 t. dried basil
salt and pepper to taste
2/3 c. whipping cream
8-oz. pkg. penne rigate pasta, cooked
Garnish: 2 T. grated Parmesan cheese
Melt butter in a skillet over medium heat. Add garlic and cook for one minute, until golden. Add tomatoes with reserved juice, basil, salt and pepper; heat to boiling. Reduce heat; simmer for 5 minutes, or until most of liquid is reduced. Stir in cream. Heat through on low heat for one minute, or until thickened. Toss sauce with cooked pasta; sprinkle with cheese. Serve immediately. Serves 4. | |
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Melt butter in a skillet over medium heat. Add garlic and cook for one minute, until golden. Add tomatoes with reserved juice, basil, salt and pepper; heat to boiling. Reduce heat; simmer for 5 minutes, or until most of liquid is reduced. Stir in cream. Heat through on low heat for one minute, or until thickened. Toss sauce with cooked pasta; sprinkle with cheese. Serve immediately. Serves 4. |
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