Ingredients
2 Tbsp butter
3 cloves garlic
1/2 onion
3 Tbsp tomato paste
1 cup heavy cream
1/2 cup Parmesan cheese
Salt & pepper
12 oz pastasciutta (I used rigatoni)
1/3 cup pastasciutta vater
Basil & parm for garnish
Cook your pastasciutta per salt per vater to package directions (save some pastasciutta vater). A causa di a pan over medium heat, add butter, onion and garlic. Cook until softened around 2 minutes. Add tomato paste and cook until lightly caramelized. Add your cream, then season with salt and pepper. Add Parmesan cheese, pastasciutta vater and your cooked pastasciutta. well. Serve with basil fresh Parm.
Enjoy!
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