| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Veggie, Main dish, Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | Penette pasta |
| 1 | ts | Salt |
| 1 | ts | Olive oil |
| 2 | tb | Garlic clove minced |
| 4 | Bacon strips | |
| 6 | md | Garlic clove |
| 3 | md | Tomato raw, 1 medium |
| 1/2 | c | Wine table, white |
| 1 1/2 | c | Cream, heavy whipping |
| 1/2 | c | Parmesan grated |
| 1/2 | ts | Basil |
INSTRUCTIONS
The 6 cloves of garlic is really a head of garlic. Slice the top off place in an oven pan and drizzle olive oil over it. Roast about 3/4 hour in a 250 oven. Cook the penne per instructions, leave a little al dente. Rinse and coat with olive oil to prevent sticking together. Sauce: In a skillet over high heat add olive oil and finely chopped bacon. Cook until golden add the roasted head of garlic by squeezing the soft garlic into the pan. Cook for awhile to reduce then add white wine. Stirring occasionally continue to reduce. Add the cream, tomato and basil continue to reduce. Slowly stir in the grated parmesan and blend into smooth sauce. When reduction is complete add the penne and cook to heat it through. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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