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March 07, 2012

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Comments

paula

I really making pasta sauces with a little bit of cream. I usually won't buy cream especially for this but if I have some leftover from another recipe that's how I usually use it. It's rich but I find that I eat less and feel more satisfied.

Ruth

Somehow I usually love my "desperation pastas" even better than the ones I plan. Thanks for sharing with Presto Pasta Nights.

Simona Carini

In Umbria, the region of Italy where I come from, we make pasta alla norcina, with light cream, crumbled sausage and grated truffle. The pasta can be tortellini. Your emergency pasta reminded me of that dish. Thank you so much for contributing to Presto Pasta Nights!

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