Cream Sauce

A basic cream sauce recipe from Rachel Ray

• Ready In: 14 mins
• Serves: 3-4
• Yields: 2/3 cup

Ingredients

• 3⁄4 cup heavy cream
• 2  tablespoons butter
• 1⁄2 teaspoon salt
• 2  tablespoons  chopped flat leaf parsley
• 1⁄3 cup  grated parmigiano-reggiano cheese

Directions

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!