Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ | Stick butter |
| 4 | Cloves garlic, minced |
| 1 cup | Heavy cream |
| 4 tablespoons | Chopped parsley (unfortunately I've been using dried) |
| 2 teaspoons | Onion powder |
| 3 tablespoons | Red pepper (I think this is a key ingredient!) |
| Freshly ground pepper (lots) | |
| Salt to taste | |
| 1½ cup | Freshly grated parmesan (I actually use Asiago, which is sharper, mmmmm) |
| Pasta |
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@...> on 1994y, .