Favorite penne pasta
This is a go to recipe for me when I have company coming. Just need to make sure I don’t serve it twice to the same people – that’s how much I love it!
7 T unsalted butter
3/4 t crushed red pepper flakes
2 cups canned pureed or crushed Italian tomatoes
3/4 cup heavy whipping cream
1 t seasoned salt
1 lb penne pasta, cooked al dente
4 ounces Parmesan cheese (1 cup)
Melt butter in a large skillet. Stir in pepper flakes. Simmer 2 minutes. Stir in tomatoes and cream. Simmer 5 minutes. Add seasoned salt and stir well. Lower heat and gently stir in pasta (that has already been cooked al dente). Add Parmesan. Pour into a prepared serving bowl and toss with fresh basil. Serve immediately.
Adapted from Stop and Smell the Rosemary