Step 1

In a large skillet over high heat, lightly brown the garlic, rosemary and bay leaf in the butter. Add the strained tomatoes and let simmer for 5 minutes or until the sauce develops an orange hue.

Step 2

Add the cream and continue cooking for 2 minutes. Off the heat, add the Parmesan and stir until the cheese has melted. Remove the rosemary and bay leaf. Season with salt and pepper.

Step 3

This sauce is delicious with Spinach and Ricotta Gnocchi.