Recipe courtesy of Lishie0729
3 oz. pancetta, thinly sliced (or proscuitto)
1& 3/4 c. tomato sauce (I make my own)
1 c. heavy cream
3 oz. Arugula
1 lb. Penne (holds the sauce nicely)
In saucepan on medium heat, combine the pancetta & tomato sauce. Bring
to a simmer and allow it to simmer 3-4 minutes. Pour in cream and blend
it. Simmer 1 minute. Add arugula and cook until it is about wilted
(approx. 1 minute.) Add salt/ pepper (white pepper looks prettier) to
taste.
Make the penne al dente separately and combine in the saucepan.
3 oz. pancetta, thinly sliced (or proscuitto)
1& 3/4 c. tomato sauce (I make my own)
1 c. heavy cream
3 oz. Arugula
1 lb. Penne (holds the sauce nicely)
In saucepan on medium heat, combine the pancetta & tomato sauce. Bring
to a simmer and allow it to simmer 3-4 minutes. Pour in cream and blend
it. Simmer 1 minute. Add arugula and cook until it is about wilted
(approx. 1 minute.) Add salt/ pepper (white pepper looks prettier) to
taste.
Make the penne al dente separately and combine in the saucepan.
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