Heavy Cream

Cream of the Crop

Milk Made to Order

Heavy cream is the topmost layer of milk that rises to the top. Once it’s skimmed off, some of the cream is added back in to make milk with different fat percentages.

Quick Fix

Most times, if you overwhip cream (you’ll know because it’s clumpy and chunky-looking, not smooth), you can save it by slowly drizzling in some unwhipped cream while beating it on low.

Curdle Hurdle

If you add cream to a soup or sauce that’s extremely acidic or salty, the proteins can denature, and it can curdle.

Penne a la Vodka

Recipe by Chavi Feldman

Here’s a favorite pasta recipe that utilizes Parmesan cheese to create a creamy and delicious sauce that we all absolutely love!

SERVES 6-8

• 2 heaping Tbsp kosher salt
• 1 lb (½ kg) penne noodles
• 2 Tbsp olive oil
• 1 medium yellow onion, finely chopped
• 5 cloves garlic, minced
• ½ tsp crushed red pepper flakes
• 1 26-oz (735-g) jar marinara sauce
• salt and freshly ground black pepper, to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, plus more for serving

Preheat oven to 350°F (175°C).

Bring a large pot of water to a boil along with the kosher salt. Add pasta and cook according to package instructions until al dente.

Meanwhile, prepare the sauce: Heat oil in a deep 12-inch frying pan or pot over medium heat. Add onion, garlic, and crushed red pepper flakes and cook, stirring occasionally, until onion is translucent, 7–8 minutes.

Lower heat to medium-low and stir in the marinara sauce. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. Reduce heat to low, add cream and Parmesan cheese, and cook, stirring, until the sauce is smooth and cheese is melted.

Place cooked pasta into a 9×13-inch (23×33-cm) baking pan. Pour the hot sauce over the pasta and toss well to coat. Bake, covered, for 45–50 minutes.

Just before serving, toss again and sprinkle lightly with additional Parmesan cheese.