Garlic Cream Pasta
A rich pasta sautéed with garlic and red chili in a creamy white sauce.
Ingredients
Italian pasta (boiled 8–10 minutes)
200 g
Garlic (sliced)
10 cloves
Red chili (sliced)
2
Stock
200 g
Cream white sauce (homemade)
80 g
Heavy cream
60 g
Olive oil
40 g
Parsley (chopped)
20 g
Salt and pepper (seasoning)
each a pinch
Instructions
1
Boil the pasta
Bring a pot of water to a rolling boil, add 1 tsp of salt, then add the Italian pasta and boil for 8–10 minutes, stirring constantly to prevent sticking.
2
Prepare the aromatics
Slice the garlic and red chili, and chop the parsley; set aside for later use.
3
Fry the garlic
Heat a pan, add the olive oil, then add the garlic slices and fry until golden, then remove and set aside.
4
Cook the sauce
Add the red chili slices to the oil in the pan and stir-fry briefly, then add the stock, cream white sauce, heavy cream, salt, and pepper, and switch to low heat to continue simmering.
5
Toss and plate
Lift the pasta from step 1 and add it to the sauce pan from step 4, toss and cook for 1–2 minutes, then add the garlic slices and chopped parsley, stir-fry briefly, and plate.
