Penne Rigate

Prep : 20 min Cook : 16min Ready in : 36 min
Penne Rigate


450g penne pasta 250ml double cream 110g butter 40g grated Parmesan cheese 50g chopped fresh parsley 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic granules


Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes; Drain it. Meanwhile, combine double cream and butter in a large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to the boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic granules. Toss with cooked pasta and serve immediately.


You can put pre-cooked chicken breast or shrimp to the pasta as desired.