I was so tired after work the other day that I decided that dinner would be anything that took less than 10 minutes—5 if possible. The only thing left in the frig at the end of the week was a pint of cream I had set aside for a fudge recipe and this wonderful imported block of Parmigiano-Reggiano. Pasta is a staple that I always have on hand.
- 1 pint heavy cream
- 1 cup grated Parmigiano-Reggiano
- salt & pepper
- 1 pound Penne
- Bring 5 quarts of generously salted water to a boil; add Penne and stir. Cook Penne al dente (about 10 minutes). Drain well.
- Heat cream in a medium saucepan until mixture simmers. Add cheese and stir until dissolved. Simmer until mixture thickens, about 5 minutes. Add salt and pepper to taste.
- Pour sauce over pasta, or serve on the side.