Total Time
Prep 10 mins
Cook 4 mins

A basic cream sauce recipe from Rachel Ray

Ingredients Nutrition


  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!