This is a quick, easy-to-make, and delicate tomato-cream sauce with a pleasing, blush-pink hue. It allegedly has French origins, and it works great with potato gnocchi or short pasta shapes. It would also pair well with many types of pasta bakes or filled pasta such as ravioli or tortellini.
This is a great recipe to have up your sleeve when you're in a rush, or if an unexpected company stops in. It looks so elegant that nobody will suspect just how simple it was to make.
It's also popular with kids since it's tasty and uncomplicated.
1 pound (or 400 grams) potato gnocchi or a short pasta shape (such as penne or farfalle)
1/2 cup (or 125 millilitres) tomato sauce (homemade or store-bought)
1 clove garlic, peeled and chopped
1/2 cup (or 125 millilitres) heavy cream
Dash sea salt (or to taste)
Dash freshly ground black pepper (or to taste)
1/4 cup (or 15 grams) freshly grated Parmigiano-Reggiano
Garnish: chopped flat-leaf parsley
Steps to Make It
Gather the ingredients. Then bring a large, covered pot of water to a rolling boil over high heat, salt it, and add the penne, gnocchi, or other short pasta of choice.
Meanwhile, heat the tomato sauce and garlic in a large saucepan. When the tomato sauce reaches a simmer, lower the heat to low, stir in the cream, and heat through, being careful not to let the sauce burn.
Season the sauce to taste with salt and pepper and remove from the heat. When the pasta or gnocchi is ready, drain it and transfer it to the saucepan.
Stir to coat it in the sauce and add the freshly grated Parmigiano-Reggiano. Toss to coat pasta evenly.
Garnish with parsley, more freshly grated cheese if desired, and serve immediately.