Dec 10 2012

Penne With Tomato Cream Sauce

This is such a simple recipe, yet so fucken goode!

one pound penne
one large can crushed san marzanos
one half medium white onion, diced
fuckeloade of garlic, diced
dried oregano
dried dill
fresh-ground black pepper
dried red chile pepper flakes
olive oil
one half cup heavy cream
one cup dry white wine
chopped basil
parmigiano reggiano

Sautee the onions and garlic with oregano, dill, black pepper, and red pepper, until it is nice and soft.

Deglaze with the wine, and reduce until alcohol is all boiled off.

Add the tomatoes, stir well, and simmer on medium-low with occasional stirring, with the lid off. While it is simmering, bring salty water to a boil.

Throw in the basil when the water is close to a boil, stir well, and continue to simmer.

When you throw in the penne, add the cream, stir well, and keep simmering.

When the penne is very molto al dente, add a ladle of pasta water to the sauce, turn up the heat, and then add the drained pasta to the sauce, finishing it for about two minutes.

Plate, sprinkle, grate, and EATTEE!!!11!!1111!ELBNYTY!!!1!!


  1. 1
    Kevin K

    It’s all about adding the pasta water to the sauce. Very important.

  2. 2
    SC (Salty Current), OM

    I’ve found vegan parm, and there are of course ethical substitutes for heavy cream, so this sounds wonderful!

    Dill is interesting here.

  3. 3

    You get a lot of mileage from that saucepan. What is it? Where’d you buy it?

    Great recipes!

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