Terlato Kitchen Penne St. Martin

Serves 6


    1 24 oz. Jar Terlato Kitchen Pomodoro Sauce
    1 lb. Penne
    3 oz. olive oil
    1 tbsp. butter
    6 oz. quartered mushrooms (small)
    1 sprig fresh rosemary, (about 25 leaves, 30 if dried or frozen)
    6 oz. peas
    salt and pepper
    3 oz. heavy cream
    Parmesan Cheese for sprinkling


      1. To cook the pasta: fill a large pot with 6 quarts of water and 4 tablespoons of salt and bring to a boil until al dente (according to directions on the box)
      2. While the pasta boils, warm butter and olive oil in a saucepan over medium heat
      3. Add the mushrooms to the pan and sauté 5 minutes
      4. Add the Terlato Kitchen Pomodoro sauce to the sauté pan
      5. Add rosemary and peas to the sauce and simmer for 5 more minutes, stirring occasionally
      6. Add cream to the sauce, stir for a minute or so.
      7. Drain pasta and return the cooked pasta to the pot or to a warmed serving bowl
      8. Pour sauce over pasta and mix well
      9. Sprinkle with parmesan cheese and serve

       Wine Pairing

      Rutherford Hill Barrel Select

      Rutherford Hill Barrel Select