The Augi is a creamy tomato pasta dish that combines penne with a rich sauce made from quality tomatoes grown in volcanic soil, blended with heavy cream and Italian seasonings. Its standout trait is the balance of brightness and richness from the tomato-cream combination.
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In a sauté pan, add the tomato sauce and heavy cream.
Season the sauce with salt, pepper, and dried Italian seasoning.
Add the cooked penne pasta to the pan with the sauce.
Place the pan over high heat. Toss the pasta and sauce together continuously as it comes to a simmer.
Continue to cook, tossing frequently, until the sauce thickens and coats the pasta, about 3-4 minutes.
Once the sauce is thick and creamy, transfer the pasta to a serving plate.
Garnish generously with grated Parmesan cheese and a sprinkle of fresh chopped parsley.
Serve immediately, with a side of focaccia bread if desired.
Store sauce and pasta separately in airtight containers for up to 3 days; reheat sauce gently and cook fresh pasta when serving, or toss together and refrigerate up to 2 days.
Yes. Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop over medium-low heat, stirring occasionally, and cook fresh penne just before serving.
The Augi adds heavy cream to tomato sauce, creating a richer, smoother texture and milder acidity compared to traditional marinara.
Add cream to the sauce off heat or over low heat, stirring constantly. Avoid boiling the sauce vigorously once cream is added.
Yes, but the sauce will be less rich. Heavy cream creates the signature velvety texture; half-and-half works but thins the final dish.
This recipe serves 2 as a main course with the 4 oz penne listed. Scale ingredients proportionally for more servings.
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