Creamy Rosemary Penne

Creamy Rosemary Penne

Penne with Creamy Rosemary Sauce!  I served this yummy pasta dish  last weekend at an Italian cruise themed event for women at my church. Made with fresh rosemary (I think every yard should have a rosemary plant)  it was the star of the buffet line. My inspiration for this rosemary sauce was the Penne Rustica at Ramano's Macaroni grill. And yes, I like my version better! But  no surprise, I generally prefer homemade dishes with fresh ingredients.

To make a complete & easy one dish  meal you could add chicken and broccoli.

So here is the recipe I promised to all those asking for it. So easy and so delicious.

Penne with Creamy Rosemary Sauce

·        1 tablespoon  chopped fresh rosemary leaves

·        2  tablespoons butter

·        2 cups Heavy Cream

·        1 cup Marinara Sauce ( homemade or bought - I like Trader Joes Marina with basil)

·        Season with salt
16 ounces of pasta.  Or a little less if you like lots of sauce. 

In a large skillet, sauté the fresh rosemary in butter until fragrant.  Add cream and marinara sauce, bring to a simmer: heat through and let the flavors infuse. 

Cooke Penne according to package directions.  Drain well ( so your sauce doesn’t thin out)

Toss pasta and sauce together. The sauce is quickly absorbed so don't be skimpy with it.

Garnish with more fresh rosemary. - Don't you just love rosemary!

Marinara sauce

I use 2 quarts home canned tomatoes or two 28 oz cans of  *San Marazano tomatoes.

1/2 cup olive oil

4 cloves garlic crushed

4 cloves garlic thinly sliced

10- 12 fresh basil leaves

Heat ¼ cup of the olive oil in a large pan on medium. Add the sliced garlic, sauté till lightly golden, add crushed garlic cook another 30 seconds.  Pour in the tomatoes, remaining olive oil ( or not), salt and simmer for aprox. 35-45 minutes.  Or until reduced to desired thickness.

Remove from heat and add the freshly cut basil.  Stir and serve.

*Using good quality tomatoes is important. 

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