| 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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