Ingredients:
- For parmesan cheese cream:
Heavy cream 25 ounces
Parmesan cheese 4 ounces
Black pepper 0.12 ounces
Salt 0.5 ounces
- For the linguine:
Linguine 17.66 ounces
Water 101 fluid ounces
Salt 2 ounces
- For the Napoli Sauce:
Directions:
- In a pan, heat the Casserola Napoli sauce for 6 minutes.
- Place heavy cream in a saucepan and bring to a simmer, add the parmesan cheese, salt, and pepper, cook for 15 minutes over medium heat stirring frequently.
- Cook the linguine in water and salt for 7 minutes, drain and reserve, ensuring they are al dente.
- Pour the linguine into the pan with the parmesan cream and sauté for a few minutes. Add salt to taste if necessary.
- To serve, place a base of Casserola Napoli sauce in a deep plate and with the help of tongs, place 1/6 of the parmesan cream covered pasta on top.
- Garnish with basil, parmesan cheese and a swirl of Casserola Napoli sauce.
