Penne With Citrus Cream Sauce Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Penne,
1/2 cup: Heavy cream,
Or other tubular pasta,
1 tbsp: Grated Parmesan,
1: Pink grapefruit,
Or to taste,
2: Navel oranges,
1 tbsp: Parsley leaves, minced
2 tbsp: Butter,
Directions:
In a 3-quart saucepan bring 2-quarts salted water to a boil for pasta.
With a sharp knife cut peel and pith from grapefruit and oranges.
Working over a bowl cut grapefruit and orange sections free from
membranes, transferring sections to a plate, and halve them. Squeeze
excess juice from membranes into juice in bowl and reserve 1/4 cup
juice.
In a 12-inch skillet combine reserved juice, butter, and cream, and
heat sauce over moderate heat until butter is just melted. Keep cream
sauce warm over very low heat.
Add pasta to boiling water and cook until al dente. Drain pasta well
in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and
toss with salt to taste until most of the sauce is absorbed.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
With a sharp knife cut peel and pith from grapefruit and oranges.
Working over a bowl cut grapefruit and orange sections free from
membranes, transferring sections to a plate, and halve them. Squeeze
excess juice from membranes into juice in bowl and reserve 1/4 cup
juice.
In a 12-inch skillet combine reserved juice, butter, and cream, and
heat sauce over moderate heat until butter is just melted. Keep cream
sauce warm over very low heat.
Add pasta to boiling water and cook until al dente. Drain pasta well
in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and
toss with salt to taste until most of the sauce is absorbed.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp