Edit ModuleShow Tags

FreshTartSteph Recipe: Quick Pasta with Cream & Garlic


Published:

Inspired by a recent David Tanis/New York Times column about the beauty of having a quick, satisfying pasta in your repertoire, I thought I'd share my recipe—if you can even call it that—for the pasta I make for my son at least once a week. Like the Tanis recipe, this dish comes together quickly, with ingredients easy to keep on hand, and delivers fast, filling comfort on a cold, busy day.

Or night! I was so taken by the idea of having a go-to dish to make after a sparkly evening out, when it's very possible that you were offered a lowball glass of Cheetos, but not actual real food to absorb the perfect cocktails you sipped for too many hours. (I love you Marvel Bar, but I am ready to eat my hat by the time I get home from a lovely evening in your presence.)

If you're gluten-free, you can substitute gluten-free pasta. (Or, just make yourself a fried egg, with loads of hot sauce, which is what I often do. But that's a different post...)
 

Quick Pasta with Cream & Garlic

Serves 2-4

1/2 lb. dried spaghetti
1 Tbsp. butter
1 clove garlic, minced
pinch of red pepper flakes (optional)
1/2 c. heavy cream
salt
1/4 c. Parmesan cheese, plus more for serving
freshly ground black pepper

Cook pasta in boiling, salted water according to package instructions.

While the pasta cooks, heat a small skillet over medium-low heat. Add butter and when it's hot, add the garlic and red pepper flakes (if using) and gently saute until garlic is softening but not browned, about 3 minutes. Stir in the cream and a generous sprinkle of salt. Simmer for 1-2 minutes, stirring a few times, then remove from heat and set aside.

When pasta is done, just before draining it, reserve 2 Tbsp. of the pasta cooking water. Drain the pasta, return it to the pot, and add the garlic cream, Parmesan cheese, pasta cooking water, a sprinkle of salt, and a few grinds of black pepper. Toss until sauce is creamy and pasta is coated. Serve immediately with more cheese, if desired.

Edit ModuleShow Tags

Related Articles

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you
Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you

Grilled Coffee-Molasses Brined Pork Chops with a Coffee Rub Recipe

Get juicy pork from brining while adding a mysterious flavor with sweet savory seasoning and a rub

Haute Dish, Victory 44, Rustica at MOA—all closed. Why?

The summer—and this past weekend especially—has been tough on Twin Cities restaurants. Is it (future) minimum wage hike or location?

Spilling the Beans: What I Learned From 5 Minneapolis Coffee Shops In 3 Hours

These are the best drinks from cafe favs on the Twin Cities Caffeine Crawl this year—plus sophisticated brewing methods and tidbits of coffee trivia
Edit ModuleShow Tags

Dream Job Alert

Not all berries are created equal. Each year, a few lucky berry lovers get to participate in Driscoll’s flavor tests.

Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese Recipe

A medley of flavors and textures keep salad season interesting

Driscoll's Fun Facts

In the 100+ years of growing perfect berries, Driscoll’s has learned just about everything there is to know about how to get perfect into that little basket.
Edit ModuleShow Tags
Edit ModuleShow Tags