Sunday, February 05, 2012

Skillet Elbow Pasta

Got this recipe off the side of a De Cecco pasta box, and I don't want to forget to try it:


  • 1 lb. elbow pasta
  • 3 ounces chopped bacon or pancetta
  • 4 Tbsp. butter
  • 4 Tbsp. fresh cream
  • 4 Tbsp. grated parmesan cheese
  • 2 Tbsp. tomato paste
  • 3 Tbsp. chopped onion
  • Salt
Cook the elbow pasta for 5 minutes in boiling salt water.  In a skillet, saute the chopped onion in butter until golden brown.  Combine the tomato paste with a little water in a cup and add to the skillet.  Then pour the drained pasta into the skillet & remove from heat.  Mix, and add the 3 Tbsp of fresh cream.  Sprinkle with parmesan cheese & serve.

Sounds delicious, doesn't it?

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