• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound penne
  • 1 onion, chopped fine
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1/2 cup campari
  • Salt, to taste
  • Fresh black pepper, to taste
  • Parmigiano cheese, grated


  1. In a large skillet, saute the onion in the butter until golden. Add the campari and allow the alcohol to evaporate. Then add the cream and salt and pepper to taste. Cook for about 10 minutes over medium heat, until thickened.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, drain it, and add to the skillet with the cream sauce. Serve immediately with a sprinkle of Parmigiano.