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Asiago Cream Sauce 02/18- Chef Marc Reeves

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Asiago Cream Sauce
¼ Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, minced

1 Cup Torn & Lightly packed Basil

2 Tbs. Oregano

2 Bay Leaves

½ tsp Crushed Pepper

1 Qt. Heavy Cream

Salt & Pepper to Taste

1 Cup Asiago Cheese

1 lb. Penne Pasta


Sauce- In a large skillet, place the oil and sauté minced garlic until golden brown. Add heavy cream to pan, reduce heat and simmer until cream starts to thicken, or reduce. Add remaining ingredients, except for cheese and basil.   Continue to low simmer until sauce reduces, approximately 8-10 minutes.   Combine sauce with noodles, and toss with half the shredded cheese. Top pasta with remaining cheese and basil.

Pasta- In a large pot, boil water with salt and add Penne noodles.   Cook for approximately 10 minutes, or until al dente.   Strain and toss noodles with sauce.

Asiago Cream Sauce 02/18- Chef Marc Reeves

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