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Add a photoServings: 1
Ingredients
- 2 c. Heavy or possibly whipping cream
- 2 x Level Tbsp. tomato paste
- 1/3 c. Freshly grated parmesan cheese
Directions
- Bellissino, c. 1994. I've tried a few of his recipes and they're not too bad-the big problem with the book is which 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 possibly similar casserole-type dish. Add in the tomato paste when the cream is warm, stirring to dissolve and color cream.
- 2. Add in pasta and toss to coat, add in the cheese, toss again and serve.
- The recipe says it works best with string types of pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 66g | |
| Calories 171 | |
| Calories from Fat 85 | 50% |
| Total Fat 9.69g | 12% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 768mg | 32% |
| Potassium 374mg | 11% |
| Total Carbs 7.55g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.29g | 3% |
| Protein 14.23g | 23% |
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