Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb penne rigate (good quality Italian preferred)
- 2 tbsp butter
- 2 tsp fresh rosemary (finely chopped)
- 10 oz heavy cream
- 4 oz pomodoro sauce (see recipe below)
- 1 tsp kosher salt
- ½ tsp red pepper flakes
- freshly grated Parmigiano Reggiano to taste
- =
Directions
Cook the pasta in 4 quarts of salted, boiling water for 8 – 10 minutes.
Stir occasionally.
Drain pasta when it is toothsome (al dente) and slightly chewy.
Do not overcook and do not rinse.
Be sure the sauce is ready before the pasta is done.
While the pasta is cooking, melt the butter in a 10-inch skillet or sauté pan.
Add the rosemary and saute for 7 seconds over medium heat being careful not to brown the butter.
Add the cream, tomato sauce, salt and red pepper flakes.
Simmer over low heat until thickened.
Add the cooked, drained pasta to the pan.
Heat and toss the pasta with the sauce for a few seconds.
Transfer the pasta and sauce to serving bowls.
Garnish with a spring of rosemary.
Serve immediately with grated Parmigiano Reggiano at the table.