Fusilli with two sauces
Instructions
While the pasta water, salted, goes to boiling, heat the butter in a saucepan with the garlic cloves, which then will be removed, the nut, tomato paste and a few spoonful of warm water until the right density.
Season with salt and pepper.
Throw the dough.
In another saucepan, heat the cream with the sprig of Rosemary and pepper.
When it is boiling, remove the Rosemary and add a spoonful of sauce.
Drain the fusilli, pour into the pan of sauce, stir and serve with pasta sauce on the second, which the Diners mingle individually.
If you decide to serve this preparation into an elegant lunch, the second will flow to the table sauce aside, gravy boat, which with its presence contributes to the tone of the equipment.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 80 g of butter
- 2 cloves of garlic
- 1 nut for stock
- 4 tablespoons of tomato paste
- 1 cup of cream
- 1 sprig of rosemary
- Salt
- Pepper