CREAMY CORNED BEEF AND TOMATO PASTA

Ingredients:

1 bar	(200 g)	DARI CREME CLASSIC
1 pc	(160 g)	onion, chopped (1 cup)
1	clove	garlic, chopped (1 tsp)
1 can	(210 g)	PUREFOODS CHUNKEE CORNED BEEF
1 cup	(130 g)	green peas
1 pack	(250 g)	Italian style spaghetti sauce
1 pack	(250 mL)	MAGNOLIA ALL-PURPOSE CREAM
2 pc	(1 g)	basil leaves, cut into strips (2 tsp)
		iodized fine salt and pepper to taste
1/4	kg	spaghetti noodles, cooked according to package directions

Procedure:

Heat margarine in a saucepan and sauté onions and garlic. Add corned beef and mix well.
Add green peas. Cook for 2 to 3 minutes over moderate heat. Add spaghetti sauce and cook for another 5 minutes.
Add cream and allow to simmer for another 5 minutes. Add basil and season with salt and pepper. Toss with cooked pasta and serve.

Makes 3 to 4 servings.

Tip/s: Simmer means to cook at temperatures below to boil (130°F or 155°C). This method prevents cream sauce from burning quickly.

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