Ingredients
Serves 4
| 16 oz | Pastene Rigatoni | |
| 3 Tbsp | butter | |
| 1 Tbsp | fresh sage, finely chopped | |
| 1 Tbsp | fresh rosemary, finely chopped | |
| 6 Tbsp | Pastene Kitchen Ready Tomatoes | |
| 6 Tbsp | heavy cream | |
| Pastene Grated Parmesan Cheese | ||
| salt and pepper to taste |
Directions
Prep time: 5 minutes | Cook time: 12 minutes
- Finely chop sage and rosemary and set aside.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well.
- In a medium saucepan, melt butter and add herbs, stirring for about 30 seconds. Add tomatoes and cream and stir for 2-3 minutes.
- Pour the sauce over the pasta and toss to fully coat. Add salt and pepper to taste.
- Sprinkle parmesan cheese on top and serve.
Note: short pasta is best to catch the sauce and concentrate the flavors.
