Creste Di Gallo in Creamy Tomato Sauce (by Kylie)


  • 12 oz Tavolata Creste Di Gallo Tricolore
  • 4 T butter
  • 1 small onion, diced
  • 1 stalk celery, finely diced
  • 1 carrot, finely diced
  • 1 (16 oz) can tomatoes
  • 1 T fresh basil or 1 tsp dried basil
  • pinch white pepper
  • 2 T heavy whipping cream
  • 2 T Boscoli Family Olive Salad
  • Parmesan cheese, grated


Cook pasta according to package directions. Heat butter in saucepan, sauté onions, celery, and carrot until onions are transparent. Purée tomatoes in blender. Add the tomato purée, basil, white pepper to onion mixture. Cover and simmer for about 30 minutes. Add the heavy cream. Stir, and remove from heat. Stir in olive mix and serve over pasta. Top with Parmesan cheese.

* Original recipe can be found on the Tastebook website.

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