Penne with roasted garlic pink sauce

Name: Penne with roasted garlic pink sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 410g (4 cups) penne rigate 1/2 yellow onion, finely chopped 15ml (1 tbsp) olive oil 60ml (1/4 cup) dry white wine 1 jar Rao’s Roasted Garlic Sauce 250ml (1 cup) 35% cream Salt to taste 30g (1/2 cup) parmesan cheese Freshly ground pepper to taste

Prep Time: 10 mins

Total Time: 35 mins

Serves: 4 People

Enjoy this penne pasta coated in a creamy Rao's rosé sauce, perfectly balanced between the tomatoes' acidity and the cream's sweetness. A simple dish enhanced with grated Parmesan and basil for a delicate finishing touch.

Ingredients

410g (4 cups) penne rigate
1/2 yellow onion, finely chopped
15ml (1 tbsp) olive oil
60ml (1/4 cup) dry white wine
1 jar Rao’s Roasted Garlic Sauce
250ml (1 cup) 35% cream
Salt to taste
30g (1/2 cup) parmesan cheese
Freshly ground pepper to taste

Directions

Preheat a large pot of lightly salted water to cook the pasta.
Meanwhile, in a large pan, brown finely chopped onion in olive oil.
Deglaze the onions with white wine and reduce until almost dry.
Add Rao’s Roasted Garlic sauce and simmer gently for about 10 minutes.
Pour in the 35% cream and reduce the sauce for 2 minutes over low heat.
Cook the pasta, drain it, and gently mix it with the pink sauce.
Add half of the Parmesan cheese and freshly ground pepper.
Serve and sprinkle the remaining cheese over the pasta.

Tips

Use 35% cream when the sauce is acidic to prevent the cream from curdling and forming small white dots.
You can replace the white wine with chicken stock, vegetable stock, or a little white wine vinegar.
For a good al dente pasta texture, avoid overcooking it in boiling water, as it will continue to cook in the sauce.