Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic; you’re just looking to soften it and release its aroma.1 tablespoon olive oil, 4 cloves garlic
- Add the uncooked pasta directly to the pot with the garlic and oil. Pour in the chicken or vegetable broth. Ensure the pasta is submerged in the liquid.1 pound pasta, 4 cups chicken or vegetable broth
- Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer. Stir occasionally to prevent the pasta from sticking together. Cook according to the pasta package directions, or until the pasta is al dente and most of the liquid has been absorbed (this typically takes about 10-12 minutes).1 pound pasta
- Once the pasta is cooked and the liquid has reduced, stir in the heavy cream and grated Parmesan cheese. Continue to stir until the sauce is smooth and creamy, and the cheese has melted.1 cup heavy cream, 1/2 cup grated Parmesan cheese
- Season the pasta generously with salt and freshly ground black pepper to taste. If you like a little kick, stir in a pinch of red pepper flakes.to taste salt, to taste freshly ground black pepper, optional red pepper flakes
- Stir in the chopped fresh parsley. Serve immediately, garnished with additional Parmesan cheese and more fresh parsley if desired.2 tablespoons fresh parsley, 1/2 cup grated Parmesan cheese
Notes
This recipe is ideal for busy nights and takes under 30 minutes to prepare. Cleanup is minimal as it's made in one pot.