Penne alla Casa (Penne in Creamy Tomato Sauce)
Total Time
1 hour
Servings
4
1 tablespoon olive oil
¼ cup freshly chopped garlic
2 cups heavy cream
¼ cup sun-dried tomatoes, julienned
1½ cups marinara sauce
Salt, to taste
Pepper, to taste
Granulated garlic, to taste
½ pound fresh spinach
½ cup grated Pecorino Romano cheese
1 pound penne pasta cooked al dente and drained
Heat olive oil in a large pot over high heat.
Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute.
1 minute
Add cream and sun-dried tomatoes, and bring to a boil.
Add marinara sauce.
Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.
Season with salt, pepper and granulated garlic.
Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.
Toss with pasta and serve hot.