1 Review

I made this today and we enjoyed it very much. I used regular Barilla spaghetti rigate, onion, 1/2 a tsp of hot chilli flakes, light cream, considerably more parmesan, and everything else listed. Pureeing half of the sauce resulted in it being wonderfully rich and creamy. Thanks, DiScharf!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Soobeeoz July 21, 2007
Gluten-Free Pasta With Smoked Salmon and Tarragon Cream Sauce