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Pennette al Dolcelatte
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 1997
Although I have used pennette for this dish, any type of pasta may be substituted. To offset the richness of the sauce, I sometimes top the pasta with a light herb salad of basil, chives and oregano, mixed with a little frisée and dressed with balsamic vinaigrette.
Ingredients
450 g 1 lb 90 ml 3
Method
Cook the pennette in plenty of boiling salted water until al dente. Meanwhile, bring the cream and stock to the boil, then remove from the heat and stir in the dolcelatte until smooth. Whisk in the olive oil to form a light sauce.
Drain the pasta and return it to the saucepan. Season with nutmeg, salt and pepper, then toss the pasta with the sauce. Serve immediately, with grated
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