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“A basic cream sauce recipe from Rachel Ray”
READY IN:
14mins
SERVES:
3-4
YIELD:
2/3 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In an 8 inch skillet, combine 3/4 cup heavy cream, 2 tablespoons butter ans 1/2 teaspoon salt over medium high heat.
  2. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes.
  3. Stir in 2 tablespoons chopped flat-leaf parsley and remove from heat.
  4. Add 1/3 cup grated parmigiano-reggiano cheese when tossing with pasta. Makes 2/3 cup.
  5. Enjoy!

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