Prep 10 mins
Cook 12 mins
The name cinque Pi refers to the 5 (Italian = cinque) most important ingredients in this sauce which in Italian all start with the letter p: panna (cream), purea di pomodoro (tomato puree), prezzemolo (parsley), parmigiano (parmesan), pepe (pepper). This pasta dish which originates from Italy is very popular in Switzerland. Therefore, I categorized it as Italian and Swiss. My BF who is Italian actually said that he has never seen it on the menu in Italia. Here in Switzerland you can find it in nearly ever Italian restaurant and many people cook it at home.
- 500 g dry pasta (1lb, preferably farfalle or penne) or 1 kg fresh tortellini or 1 kg ravioli
Cinque Pi Sauce
- 400 ml single cream (I use single cream, but single cream in certain countries such as UK doesn't behave well in sauces) or 400 ml cream (I use single cream, but single cream in certain countries such as UK doesn't behave well in sauces)
- 44.37 ml tomato puree
- 59.14-78.07 ml chopped fresh flat-leaf parsley
- 44.37 ml grated parmesan cheese
- 2.46 ml salt
- pepper, freshly ground
- 0.25 ml ground nutmeg
- grated parmesan cheese
- Cook pasta according to packet instructions.
- Cinque Pi Sauce:.
- Heat cream in a sauce pan, reduce heat and cook for ca 10 minutes.
- Add tomato puree, chopped parsley and parmesan and cook for a further 2 minutes.
- Season with salt, pepper and nutmeg.
- Mix with the pasta and serve with grated parmesan cheese.
Oh we thought this was great! My husband is italian who has all his family in Switzerland (we visit both countries often) but can you believe we have never seen this in a restaurant?? Obvioulsy we haven't lived!! Big thumbs up from the kids too!
Very easy to make and feeds a lot (5 adults tonight with at least another serving left over). Unfortunately this dish met with really mixed reviews in my house. Some really liked and some really didn't care for it. Thanks for sharing though.
the best ever!!!!!