Nonna’s Hearts of Palm Spaghetti in Creamy Red Sauce

Menachem Goodman Menachem Goodman
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I spent some time this summer in Italy, and as I walked down the streets the smell of food filled the air. At the time I’m gluten free so I couldn’t enjoy any pasta on vacation and since returning I’ve been craving a bowl of noodles. When I saw these Heaven and Earth Hearts of Palm Spaghetti in my local supermarket I had to give it a try. It’s definitely not an Italian Nonna’s handmade pasta but adding it into this creamy red sauce really took it to a new level. So whether you’re gluten-free or looking for a lighter alternative to noodles give this recipe a try. Pair it with a glass of prosecco and it’s like you’ve been transported to Italy on a random day.

50m 6
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Low Carb Passover Dairy

Contains: Dairy

Directions

  1. In a six-quart pot over high heat add the tomato sauce, heavy cream, garlic, tomato pasta, honey, kosher salt, and red pepper flakes. Using a large spoon, mix well and bring to a boil.

  2. Lower heat to medium and all the grated Parmesan cheese and torn basil. Cook for another four to five minutes, stirring occasionally.

  3. Add the prepared hearts of palm spaghetti and mix well until fully combined. Cook for another additional three minutes.

  4. Remove from pot and place in a large serving dish. Top with additional Parmesan, and basil. Serve immediately.

About

Notes:
This dish is best served fresh. To make ahead of time, you can prepare the sauce, allow to cool, and store in the fridge in an airtight container for up to two days. When ready to use, heat up and add the hearts of palm spaghetti.

Description:
Sponsored by Heaven & Earth

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