| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Stick butter |
| 4 |
|
Cloves garlic, minced |
| 1 |
c |
Heavy cream |
| 4 |
tb |
Chopped parsley (unfortunately I've been using dried) |
| 2 |
ts |
Onion powder |
| 3 |
tb |
Red pepper (I think this is a key ingredient!) |
|
|
Freshly ground pepper (lots) |
|
|
Salt to taste |
| 1 1/2 |
c |
Freshly grated parmesan (I actually use Asiago, which is sharper, mmmmm) |
|
|
Pasta |
INSTRUCTIONS
Boil the water for the pasta (I've been using angel hair, and I'm terrible
at measuring it -- the sauce is enough for 2-3 servings I think). Add pasta
when it starts boiling. Melt the butter in a large pan, saute garlic until
it looks soft. Add cream, parsley, onion powder, red pepper, black pepper
and salt. Stir until is is almost boiling. Gradually add cheese and stir. I
usually add a little Arrowroot to thicken the sauce. Drain the pasta (if
you haven't already) and toss it with the sauce. Serve topped with a little
cheese and parsley.
I REALLY like the red pepper in it, and I hadn't seen any recipes with that
variation. I made this three nights in a row, we liked it so much. Now
we're eating salads to make up for it!
Posted to rec.food.recipes by "Susan M. Brumbaugh"
<brumbaug@osiris.Colorado.edu> on 1994y, .
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