Ingredients
1 packet MITSIDES pennine
50 gr. butter
4 leaves fresh sage
3 tablespoons tomato sauce or tomato puree
1 finely chopped peeled tomato
6 tablespoons Vodka
1/8 l. fresh cream
50 gr. grated parmesan
salt, pepper
Method
- Wash sage with wet tea towel. Melt butter together with sage.
- Mix tomato sauce or tomato puree with 4 tablespoons of hot water and add to butter. Add the finely chopped tomato and mix. Simmer gently for a few minutes.
- Then add fresh cream and mix well. Add grated parmesan, vodka, salt and freshly ground pepper.
- Meanwhile, boil the pasta in plenty of salted water. Strain when cooked, mix with sauce and serve immediately.
Discover More Recipes
Prep Time: 20min
Orzo Pesto Pasta
Prep Time: 30min
Tomato and Ricotta Tart
Prep Time: 10min
Beef and Broccoli Noodles
Prep Time: 10min
Lemon and caper pasta
Prep Time: 15min
Pappardelle with Mushrooms
Prep Time: 20min
Almond butter brownies
Prep Time: 15min
Asian Noodles
Prep Time: 10min
Stelline with leeks and butter
Prep Time: 20min
Spicy tomato & ricotta pasta
Prep Time: 40min
Festive Cheese, onion and Potato pie
Prep Time: 20min
Bulgur with roasted chickpeas and sweet spicy halloumi
Prep Time: 15min
Cherry tomato, Burrata and «green» parmesan pasta
Share this recipe
Facebook
Twitter
LinkedIn
Pinterest
