Cooking Instructions

• 1. Begin by bringing a large pot of salted water to a rolling boil. Add the 8 ounces of penne pasta and cook according to the package instructions until al dente, which typically takes about 8-10 minutes. Once cooked, drain the pasta in a colander, shaking off excess water, and set it aside as you prepare the creamy sauce.
• 2. In a large skillet, melt 3 tablespoons of butter over medium heat. As the butter begins to bubble and foam, add 3 cloves of minced garlic. Sauté the garlic for about 1-2 minutes until it’s golden and fragrant, taking care not to burn it.
• 3. Pour in the 15-ounce can of tomato sauce and add 2 tablespoons of tomato paste to the skillet with the sautéed garlic. Stir the ingredients together until they are well mixed and the tomato paste is fully dissolved. Allow this mixture to cook for about 2-3 minutes on medium heat.
• 4. Lower the heat slightly and pour in ½ cup of heavy cream. Mix well until the cream is fully incorporated into the tomato sauce. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally until it thickens slightly.
• 5. Add the cooked penne pasta, along with ½ cup of grated Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper to the skillet. Toss everything together gently until the pasta is evenly coated in the sauce.
• 6. Before serving, sprinkle 1 tablespoon of finely chopped fresh parsley over the top. Serve immediately in warm bowls.