Gobbetti In Pan

Preparation:

Preparation: Put a spoonful of olive oil in a non-stick pan, brown a clove of garlic cut in half and a sprig of rosemary. Add 2 tablespoons of tomato puree. After 1 or 2 minutes add a spoonful of cooking cream. Turn off. In the meantime, cook the hunchbacks, drain them al dente, turn the gas back on under the pan, pour in the pasta, stir quickly in the sauce and serve. Sprinkle with Parmesan.