Garlic is frequently used as a base for pasta sauces, but if you love garlic as much as I do, try giving it a solo act for a change. The flavor will make you stand up and cheer.
Pasta is one of those great dinners that you could have every night of the week and never eat the same thing twice. Spaghetti with tomato sauce one night, ravioli in an alfredo sauce the next — the options are endless. One ingredient that always goes with pasta, at least whenever I make it, is garlic. It’s always just an added spice when I use it though, an underlying note in a symphony of flavors. But thanks to Christianna over at Burwell General Store, I discovered garlic didn’t have to be stuck in the background. It could be the main attraction of the sauce and not overpower the pasta. It was delightful. I still got that wonderful garlic bite I love so much, but instead of mingling with several other flavors, it got to stand out and make a statement. So the next time I’m out of a can of chopped tomatoes, I won’t fret. I’ll just grab a few garlic cloves. Who knew it was all I really needed to make a delicious dinner?
Pasta with Garlic Cream Sauce
- 12 ounces rotini pasta
- 1/2 cup half & half
- 3 garlic cloves, grated
- 1 tablespoon butter
- 1/4 cup shredded Romano cheese
- Ground black pepper to taste
- 2 tablespoons toasted pine nuts (optional)
- Cook the pasta according to the directions on the package. Drain, transfer to serving bowl and set aside.
- While the pasta boils, cook half & half and garlic in a small pan over low heat, stirring occasionally, for ten minutes. Stir in butter until melted. Add cheese and whisk over very low heat until cheese is just melted. Remove from heat and stir in black pepper.
- Pour cream sauce over pasta, add pine nuts if you’re using them and toss to coat. Serve immediately with your favorite crusty bread.