| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Heavy or whipping cream |
| 2 |
|
Level tablespoons tomato paste |
| 1/3 |
c |
Freshly grated parmesan cheese |
INSTRUCTIONS
recipes are from _The Encyclopedia of Sauces for Your Pasta_ by Charles A.
Bellissino, c. 1994. I've tried a few of his recipes and they're not too
bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a
net geek like me I "hear" the recipe at very high volume.
1. Heat the cream gently in a pyrex or similar casserole-type dish. Add the
tomato paste when the cream is hot, stirring to dissolve and color cream.
2. Add pasta and toss to coat, add the cheese, toss again and serve.
The recipe says it works best with string types of pasta.
Posted to JEWISH-FOOD digest V97 #020
From: Pat Gold <plgold@ix.netcom.com>
Date: Thu, 12 Sep 1996 05:23:22 -0700
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