Barilla® Collezione Casarecce Pomodoro

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Ingredients for 8 people

  • 1 box Barilla® Collezione Casarecce
  • 6 tbsp. Extra Virgin olive oil
  • 2 Garlic clove, chopped
  • 1 28 oz Pkg, San Marzano Tomatoes
  • 1 cup Parmigiano Reggiano cheese, grated
  • 1 pint heavy Whipping cream
  • ½ cup Basil, sliced thin
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil. In a large skillet gently cook the garlic in olive oil for 2-3 minutes over low heat
  • Add the chopped tomatoes and ½ cup of water then simmer for 10 minutes. Season the sauce with salt and black pepper
  • Meanwhile, in a small pot, reduce the heavy cream over medium heat by half. Add the parmigiano cheese and whisk until smooth then set aside
  • Cook the pasta according to the directions, drain and toss the pasta with the sauce, cook for 1 minute
  • Top with parmigiano fondue and fresh basil before serving
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