Yummy, simple, savory tomato and cream sauce that is quick to get on the table. Modified from another recipe since I was out of white wine. I promise I won’t let THAT happen again!
Boil water for penne pasta and cook according to package directions until just al dente.
While pasta is cooking, melt butter in a sauce pan and add olive oil. Saute onion until almost transparent and add diced garlic. Cook together until garlic is softened and becomes fragrant. Add chicken stock made from bouillon and water and stir well into the onions and garlic. Allow it to simmer with the onions and garlic for a few minutes.
Add tomato sauce and stir a bit. Then stir in the heavy cream carefully and allow it all to blend together well.
Drain penne pasta and place in a warm bowl. Add the tomato sauce and toss lightly. Sprinkle with Parmesan and parsley just before serving.
Note: You can also substitute a vegetarian bouillon cube if you would like to make this recipe more vegetarian-friendly.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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ClaireS on 3.30.2011
mnott — sorry, just saw your question. Yes, I was out of wine and substituted the chicken stock (made from bouillon and water) for the original wine ingredient. I think I preferred it with the chicken stock, but that’s just me.
Hope you gave it a whirl and enjoyed it!
mnott on 2.3.2011
Out of curiousity, is the bouillon cube and water the subsitute for wine? I’m hoping to make this sometime this week and I want to make sure :).