Posted on 23 August 2014
- 3/4 cup onion
- 1 shallot
- 2 cloves garlic
- One bag Astorino Maccheroni Calabresi
- 1 jar Migliarese Tomato Sauce
- 1/4 cup Migliarese Extra Virgin Olive Oil
- 5-6 basil leaves
- 1/4 cup Parmalat Chef Panna
- Fresh parsley
- Grated Pecorino Romano or Parmigiano Reggiano cheese
- Italian hot peppers (Italian Longhots) for garnish
A note about Chef Panna: Chef Panna is a heavy cream substitute found in all Italian kitchens. The rich and creamy flavor make it ideal to use as soup bases, sauces and additions to risotto dishes. Due to its high pasteurization, it does not need to be cooked and can be a nice addition drizzled over fresh fruit.
1. Bring a large pot of water to a boil.
2. Chop onion, shallot and garlic.
3. Heat oil in a hot pan. Saute the onion until translucent. Add the garlic and shallot. Add sauce and reduce heat to medium. Stir and continue to cook for 5 minutes.
4. In the meantime, add salt to boiling water and cook pasta for 12 minutes.
5. Tear 3-4 basil leaves and add them to the sauce. Stir and season with salt and pepper. Turn heat down to keep the sauce at a low simmer.
6. Pour the Chef Panna over the sauce and stir until well mixed.
7. Drain the pasta, but do not rinse. Slowly mix the pasta and sauce until well combined.
8. Add fresh parsley and more basil, along with your desired amount of grated cheese. Garnish with Italian Longhot and additional cheese.