Burro Rosso

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.

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