Aimer faire plaisir à ceux qu'on aime

Ingredients

• 45 ml (3 tbsp.) butter
• 450 g (1 lb) ground veal
• 1 onion, chopped
• 2 garlic cloves, chopped
• 12 cherry tomatoes, halved
• 125 ml (1/2 cup) sundried tomatoes, chopped
• 250 ml (1 cup) chicken stock
• 250 ml (1 cup) 15% cooking cream
• 500 ml (2 cups) Cheddar Le Bourgadet, grated
• 450 g (1 lb) pennine
• 60 ml (1/4 cup) flat parsley, chopped
• 60 ml (1/4 cup) fresh basil, chopped
• Salt and freshly ground pepper

Preparation

In a frying pan, melt the butter and brown the veal. Add the onions and garlic, and continue cooking for a few minutes. Add the cherry and sundried tomatoes. Add the chicken stock and cream, and continue cooking for a few minutes. Add half of the Cheddar Le Bourgadet, and set aside.

Add the pasta to a large pot of salted boiling water and cook until al dente. Drain and stir into the sauce. Add the spices, salt and pepper.

Just before serving, top with the rest of the cheese. Serve hot.