Ingredients

300 g DaVinci Past Penne Rigate
2 tbsp butter
1 tbsp olive oil
1 small red onion, minced
4 garlic cloves, minced
1.5 C Pomì Double Concentrated Tomato Paste
1 tsp dried basil
1 chicken bouillon cube, crumbled
pinch of sugar
sprinkle of red chili flakes
salt and pepper to taste
1/2 C heavy cream
1/2 C milk
1/3-1/2 C shredded mozzarella cheese

Directions

1. Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
2. Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
3. Add the Pomì tomato paste, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
4. Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

Notes: You can add shrimp or chicken, or serve this on the side of steak. But plain like this is just delicious!

Products Used