Mimi's Cafe Penne Pasta with Roasted Garlic Cream Sauce
10 medium cloves of garlic plus 4 tablespoons
minced garlic (divided)
1 quart whipping cream
Salt and pepper to taste
Roasted Roma tomatoes (see below)
6 tablespoons pine nuts
4 tablespoons olive oil
1 pound penne pasta, cooked, drained,
6 to 8 tablespoons thinly sliced fresh basil
1 cup freshly grated Parmesan cheese
6 tablespoons shredded Parmesan cheese, or to taste
Preheat oven to 300 degrees F.
Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees F for 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins.
Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm. Make roasted tomatoes; set aside.
Preheat oven to 350 degrees F.
At this point, dish will be made in two batches, unless you have an extra large sautThank's For Reading mimi's cafe penne pasta with roasted garlic cream sauce Easy Recipes