½ cup fresh flat-leaf parsley, chopped
¾ cup grated, plus extra to serve
Sea salt and freshly ground black pepper
pinch of ground nutmeg (optional)
Cook pasta in plenty of salted water as per instructions on packet.
While the pasta is cooking, heat cream in saucepan. Reduce the heat and cook for 10 minutes. Add salsa pronta, parsley and Parmigiano and cook for a further 5 minutes. Season with salt, pepper and nutmeg if desired.
Toss the cooked pasta through the sauce and serve with grated Parmigiano Reggiano.
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