GARLIC SAUCE RECIPE FOR PASTA RECIPES

Name: Garlic Parmesan Cream Sauce over Pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2-4 serving(s)
Ingredients: 1 lb pasta; 1 tablespoon extra virgin olive oil; 3 tablespoons butter; 1 tablespoon chopped garlic (or minced); 1/2 teaspoon red pepper flakes (optional); 2 tablespoons flour; 1 cup milk; 1 cup chicken broth; 1 -1 1/2 cup shredded parmesan cheese (grated will not work well, shredded works best!); salt and pepper; 4 -5 scallions (green onions, diced with scissors)

GARLIC PARMESAN CREAM SAUCE OVER PASTA RECIPE - FOOD.COM

Garlic Parmesan Cream Sauce over Pasta Recipe - Food.com image

Make and share this Garlic Parmesan Cream Sauce over Pasta recipe from Food.com.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pasta
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 tablespoon chopped garlic (or minced)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons flour
1 cup milk
1 cup chicken broth
1 -1 1/2 cup shredded parmesan cheese (grated will not work well, shredded works best!)
salt and pepper
4 -5 scallions (green onions, diced with scissors)

Steps:

Cook pasta according to directions.
When pasta is half way done, start with cream sauce in separate pot.
Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
Mix in flour until combined.
Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
Add parmesan and stir until melted.
Serve over pasta, and top with green onions.
Option: Add cooked, diced chicken.

Nutrition Facts : Calories 1415.3, FatContent 47.1, SaturatedFatContent 24.1, CholesterolContent 106.9, SodiumContent 1345.8, CarbohydrateContent 188, FiberContent 8.4, SugarContent 5.6, ProteinContent 57.2

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE RECIPE ...

Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce Recipe ... image

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Provided by Mindy Fox

Total Time 20 minutes

Cook Time 15 minutes

Yield 4–6 servings

Number Of Ingredients 10

Ingredients

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6–7 minutes (do not brown). Stir in parsley, then remove from heat.
While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

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