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Print this Recipe    Penne Tomato Cream

Penne in Tomato Sauce with Cream

1 pound grooved penne
1 small hot dried red pepper
2 tablespoons olive oil
1 cup tomato puree
1 cup cream
2 tablespoons butter

Chop the red pepper into small pieces and gently cook it in the
olive oil. Pour in the tomato puree, season with salt, and cook
for about 10 minutes over a moderate flame. Heat the cream in a
small pan and add the butter.

Mix the drained penne with the cream and pour in the tomato sauce.
Stir quickly and serve.

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