Tuscan Pasta with Tomato Basil Cream Sauce


  1. Bring a large pot of salted water to a boil. Pour the alfredo sauce into a medium saucepan over medium-low heat.
  2. Add the white wine, chopped tomatoes, and basil leaves and heat for 5 minutes or until hot.
  3. Heat the pasta in boiling water for 30 seconds and drain. Toss the heated penne with sauce and divide evenly among the plates.
  4. Top evenly with grated Parmesan cheese. Garnish with extra basil leaves and serve immediately


  • 1/2 cup Peak Fresh Produce® Basil, chopped, plus more for garnish
  • 2 Peak Fresh Produce® Tomato(es), Roma , diced
  • 15 oz. Roma® Alfredo Sauce
  • 1/3 cup Roma® Cheese Grated, Parmesan
  • 2 1/2 lbs. Roma® Pasta, Penne, IQF Precooked
  • 2 tbsp. wine, white, optional