1/2 lb. fusilli pasta
1 tsp. minced garlic
2 tbsp. olive oil
1/2 c. canned crushed tomatoes
1 tbsp. tomato paste
1 tbsp. chopped parsley
1/2 c. heavy cream
Parmesan cheese

Cook pasta until almost tender, 8 to 10 minutes. In heavy sauce pan, saute garlic in olive oil until golden. Add crushed tomatoes, tomato paste and cook, stirring occasionally, for 15 to 20 minutes. Add heavy cream, cook over low heat for 5 minutes. Do not allow to boil. Add parsley and stir sauce into already cooked pasta. Serve with Parmesan cheese. Makes 4 to 6 servings.