Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Small Onion, diced
- 3 cloves Garlic, minced
- 1 cup Cento All Purpose Chicken Broth
- 1 jar Cento Rustica Passata (24 oz)
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 tsp Cento Italian Seasoning
- ½ tsp Cento Crushed Red Pepper
- 1 cup Mascarpone Cheese
- 1 cup Parmesan Cheese, grated
- 1 lb Anna Gemelli
Directions
Cook your gemelli pasta according to the package instructions until it's al dente, then drain and set it aside. In a large skillet, heat olive oil over medium heat, sauté finely chopped onion until translucent, and add minced garlic, Italian seasoning, and red pepper flakes for a minute. Combine broth and rustica passata, season with salt, and let the sauce simmer for 10-15 minutes. Reduce the heat to low, add mascarpone and Parmesan cheese, stirring until the sauce is creamy. Toss the cooked gemelli pasta in the sauce until well coated. Serve your creamy gemelli pasta hot, garnished with extra Parmesan cheese. Serves 4.
