Evie Davis
Red Butter sauce for pasta – or for anything.
- ½ lb. butter
- 2 t. tomato paste
- 4 T. heavy cream (milk works fine too!)
- ½ t. dried sage
- 1 t. paprika
- salt
- 4 T. grated parmesan cheese
bowl of grated parmesan cheese
In a small saucepan melt the butter. Whisk in the tomato paste and cream. Add sage, paprika, a little salt to taste, and 4 T. of cheese. Heat but do not bring to a boil. Makes enough for 1 lb. of pasta. Pour over freshly cooked pasta and serve with the bowl of cheese on the side.
Eat On Edgecliff 