Tuscan Pasta with Tomato Basil Cream Sauce

Tuscan Pasta with Tomato Basil Cream Sauce
Tuscan Pasta with Tomato Basil Cream Sauce
  • Servings: 4
  • Preparation: 35 Mins
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Ingredients

  • 2½ lbs. IQF Celentano Pre-Cooked Penne Pasta
  • 1 Jar Alfredo Sauce (15 oz.)
  • 2 tbsp. White Wine (optional)
  • 2 ea. Roma Tomatoes, diced
  • ½ cup Fresh Chopped Basil
  • 1/3 cup Grated Parmesan Cheese
  • Additional Basil for garnish

Directions

  • Bring a large pot of salted water to a boil.
  • Pour alfredo sauce into a medium sauce pan over medium-low heat. Add the white wine, chopped tomatoes and the basil leaves and heat for 5 minutes or until mixture is hot.
  • Heat the penne pasta in the boiling water for 30 seconds, and drain.
  • Toss the heated penne pasta with the sauce and divide evenly among plates and top evenly with grated parmesan cheese, garnish with extra basil leaves if desired. Serve immediately.