Yield: 1 Servings
|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)|
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, .