What You Need:

• 1 lb Bag of Garofalo Penne Ziti Rigate 
• 2 Tablespoons of EVOO 
• Kitchen spoon of pasta water
• 2 Garlic cloves minced
• 3/4 Cup of heavy cream 
• 2 Teaspoons of parsley flakes
• Salt and pepper to taste 
• 1/3 Cup of shredded Parmigiano Regiano

How To Cook It:

1. Boil the penne pasta al dente, drain, and keep warm
2. Add EVOO and garlic in a medium sauce pan - cooking over medium flame for one minute
3.  Add in heavy cream and stir frequently until the sauce comes to a boil
4. Add a pinch of salt and pepper (to taste) and stir
5. Add penne pasta 
6. Add shredded Parmigiano Reggiano and stir until the cheese is melted
7. If the sauce is too thick add 1 kitchen spoon full of pasta water

BUON APPETITO