Name: Creamy Garlic Penne Pasta
Ingredients: Penne Pasta: 1 lb (16 oz or 450g). Penne rigate, with its ridges, is the ideal choice as it masterfully clings to the creamy sauce. However, other short pasta shapes like rigatoni, fusilli, or ziti work wonderfully as well.; Salt: 2 tablespoons, for the pasta water. Don’t be shy here; salting your pasta water is the first and most crucial step to a flavorful dish.; Unsalted Butter: 4 tablespoons. Using unsalted butter allows you to control the final saltiness of the dish, which is important as both the Parmesan cheese and pasta water will contribute salt.; Olive Oil: 1 tablespoon. A touch of olive oil adds a lovely, fruity depth of flavor and helps prevent the butter from browning too quickly.; Garlic: 6-8 cloves, minced. This is the star of the show! The amount can be adjusted to your personal preference. For a truly sublime flavor, always use fresh garlic cloves rather than the pre-minced jarred variety.; Chicken or Vegetable Broth: 1 cup. This adds a savory depth and foundation to the sauce that water alone cannot provide. It deglazes the pan and builds the first layer of flavor.; Heavy Cream: 1 ½ cups. This is what gives the sauce its signature luxurious, velvety texture. For the richest results, full-fat heavy cream is non-negotiable.; Freshly Grated Parmesan Cheese: 1 cup, plus more for serving. For the smoothest sauce, buy a block of Parmesan and grate it yourself. Pre-shredded cheeses are often coated in anti-caking agents that can make the sauce gritty.; Salt: ½ teaspoon, or to taste.; Black Pepper: ½ teaspoon, freshly cracked.; Red Pepper Flakes: ¼ teaspoon (optional). This adds a very subtle warmth that cuts through the richness of the cream without making the dish spicy.; Fresh Parsley: ¼ cup, finely chopped, for garnish. This adds a much-needed touch of freshness and color to the finished dish.

Ingredients

For the Pasta:

Penne Pasta: 1 lb (16 oz or 450g). Penne rigate, with its ridges, is the ideal choice as it masterfully clings to the creamy sauce. However, other short pasta shapes like rigatoni, fusilli, or ziti work wonderfully as well.
Salt: 2 tablespoons, for the pasta water. Don’t be shy here; salting your pasta water is the first and most crucial step to a flavorful dish.

For the Luscious Creamy Garlic Sauce:

Unsalted Butter: 4 tablespoons. Using unsalted butter allows you to control the final saltiness of the dish, which is important as both the Parmesan cheese and pasta water will contribute salt.
Olive Oil: 1 tablespoon. A touch of olive oil adds a lovely, fruity depth of flavor and helps prevent the butter from browning too quickly.
Garlic: 6-8 cloves, minced. This is the star of the show! The amount can be adjusted to your personal preference. For a truly sublime flavor, always use fresh garlic cloves rather than the pre-minced jarred variety.
Chicken or Vegetable Broth: 1 cup. This adds a savory depth and foundation to the sauce that water alone cannot provide. It deglazes the pan and builds the first layer of flavor.
Heavy Cream: 1 ½ cups. This is what gives the sauce its signature luxurious, velvety texture. For the richest results, full-fat heavy cream is non-negotiable.
Freshly Grated Parmesan Cheese: 1 cup, plus more for serving. For the smoothest sauce, buy a block of Parmesan and grate it yourself. Pre-shredded cheeses are often coated in anti-caking agents that can make the sauce gritty.
Salt: ½ teaspoon, or to taste.
Black Pepper: ½ teaspoon, freshly cracked.
Red Pepper Flakes: ¼ teaspoon (optional). This adds a very subtle warmth that cuts through the richness of the cream without making the dish spicy.
Fresh Parsley: ¼ cup, finely chopped, for garnish. This adds a much-needed touch of freshness and color to the finished dish.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Penne to Al Dente Perfection

Boil the Water: Bring a large pot of water to a rolling boil over high heat.
Salt Generously: Once boiling, add 2 tablespoons of salt. The water should taste “like the sea.” This is your only chance to season the pasta itself from the inside out.
Cook the Pasta: Add the 1 lb of penne pasta to the boiling water and stir immediately to prevent it from sticking together. Cook according to the package directions, but start checking for doneness about 2 minutes before the suggested time. You are aiming for al dente, which means “to the tooth.” The pasta should be tender but still have a firm bite in the center. Mushy pasta will ruin the texture of the final dish.
Reserve Pasta Water: Before draining the pasta, carefully scoop out and reserve about 1 ½ cups of the starchy pasta water. This liquid is culinary gold! The starch in the water will help thicken the sauce and allow it to bind perfectly to the penne.
Drain the Pasta: Drain the pasta in a colander. Do not rinse it! Rinsing washes away the surface starch that helps the sauce adhere.

Step 2: Build the Aromatic Garlic Foundation

Melt Butter and Oil: While the pasta is cooking, place a large skillet or Dutch oven over medium heat. Add the 4 tablespoons of butter and 1 tablespoon of olive oil. Allow the butter to melt completely.
Sauté the Garlic: Add the minced garlic to the skillet. Sauté for about 60-90 seconds, stirring constantly, until it becomes incredibly fragrant. The garlic should soften and turn a very pale golden color. Be extremely careful not to let it brown or burn, as this will impart a bitter taste to your entire sauce. Reduce the heat if necessary.

Step 3: Create the Velvety Cream Sauce

Deglaze with Broth: Pour the 1 cup of chicken or vegetable broth into the skillet with the garlic. Use a wooden spoon to scrape up any flavorful bits that may have stuck to the bottom of the pan. Bring the mixture to a gentle simmer.
Add the Cream: Slowly pour in the 1 ½ cups of heavy cream, stirring to combine with the broth and garlic mixture.
Simmer and Thicken: Let the sauce simmer gently over medium-low heat for 3-5 minutes, stirring occasionally. The sauce will begin to thicken slightly.
Season the Sauce: Stir in the ½ teaspoon of salt, ½ teaspoon of black pepper, and the optional ¼ teaspoon of red pepper flakes.

Step 4: The Final Assembly – Marrying Pasta and Sauce

Incorporate the Parmesan: Remove the skillet from the heat. This is a critical step to prevent the cheese from clumping or separating. Gradually add the 1 cup of freshly grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth and glossy.
Combine Pasta and Sauce: Add the drained penne pasta directly into the skillet with the sauce. Toss everything together gently until every piece of pasta is evenly coated in the creamy garlic goodness.
Adjust Consistency: If the sauce seems too thick, add a splash (a few tablespoons at a time) of the reserved pasta water until you reach your desired consistency. The starchy water will thin the sauce while also helping it cling beautifully to the pasta.
Garnish and Serve: Stir in the ¼ cup of freshly chopped parsley. Taste the pasta one final time and adjust seasoning if needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of black pepper.

Nutrition

Serving Size: one normal portion
Calories: 650-700