- 1/2cupItalian pastina
- 1cupheavy cream
- Cook pastina in boiling salted water until al dente.
- Drain and return to saucepan.
- Add in the cream and 2 tablespoons of the sugar.
- Stir over low heat until hot and thickened, about 2 minutes.
- Stir in butter.
- Spoon into bowls.
- Combine the remaining sugar and cinnamon to sprinkle over top of pudding.