large frying pan and large 2lt saucepan

3 tbsp fresh sage, chopped
50g butter
300ml cream
500g FREEE Organic Buckwheat Penne
100g parmesan, grated
salt and pepper

Alfredo Cream Sauce

1. Finely chop the sage into a large frying pan.
2. Add the butter and cream, and warm gently without allowing it to boil.
3. Season with salt and pepper.
4. Remove from the heat, cover and leave to infuse.

Cooking Buckwheat Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Buckwheat Penne with Cream and Sage

1. Return the pan of cream to a gentle heat.
2. Tip the cooked pasta into the pan.
3. Stir in the grated parmesan and serve immediately.