August: Garlic Cream Sauce With Parmigiano-Reggiano

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Garlic Cream Dream – 

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Buon giorno!

There are not too many Italian cream sauces that will make you want to add an extra hour to your exercise routine – but this is one of them! GARLIC CREAM SAUCE  WITH PARMIGIANO-REGGIANO is truly a cream dream. It is the perfect sauce for those luscious homemade pastas (pasta fresca) especially those made with vegetables where you don’t want to overwhelm with other heavy flavors. This is also the perfect sauce for that Roasted Red Pepper Pasta that you have “squirreled” away in your freezer.

It has many other uses as well, such as in sauce for vegetables or fish. Even though it is made with cream, it retains a lightness offering a lovely flavor and velvety texture when you want to add another level of flavor but you don’t want it to over shadow what is underneath.

An ingredient of major importance here is the roasted garlic – very easy to make and once you try it, you’ll be making this part of your cooking  repertoire. I use it in so many of my recipes. Roasted garlic is wonderful. When roasted, the garlic loses the strong and sharp taste that many do not enjoy and leaves instead a nutty mild paste that adds subtle flavor to so many dishes. To roast your garlic  – get instructions: HERE 

This is a very simple sauce and very easy to make. Yet it has complex flavors and has a quite delicate nature.

Too easy – but too good to miss!

GARLIC CREAM SAUCE WITH PARMIGIANO-REGGIANO

(especially recommended for use with Roasted Red Pepper Pasta)

Makes: enough for a pound of pasta

Prep: about 45 minutes

Cook: 6-8 minutes

Ingredients

1 Bulb Roasted Garlic – Instructions for roasting: HERE

2 Tbsp. Olive oil

2 Tbsp. Butter

1 2/3 c. Heavy Cream – warmed

1/2 c. + 2 Tbsp. Grated Parmigiano-Reggiano Cheese

Salt and Pepper

Fresh Parsley for garnish

Grated Parmigiano to serve with dish

Ingredients

1 Large Bulb Roasted Garlic ( Instructions linked above)

Squeeze cloves out of roasted garlic bulb into a pan and mash, adding butter and oil. Cook a little to combine.

Garlic Cream Sauce 1

Add warm cream and grated cheese.

Garlic Cream Sauce 2

Cook until heated through – about 6-8 minutes. Sauce will thicken slightly.

Add salt and pepper to taste. (Salt is important here as it will bring out the flavors.)

Garnish with fresh parsley.

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If serving with pasta – offer grated Parmigiano-Reggiano along with it.

GARLIC CREAM SAUCE WITH PARMIGIANO-REGGIANO is a gorgeous sauce which requires an equally appealing white wine to go with it. For me, it would be a Donna Anita Langhe Arneis or a Chardonnay.

PARLA COME MANGI!

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Comments

  1. NE Wood says:

    I have clicked on all the links on your site that say they will take me to the instructions for roasting garlic, but they all take me somewhere else…

    Thought you’d like to know…

    • There are actually no technological difficulties involved. When you put “roasting garlic” in the search box – the website will take you to ALL the posts in which instruction for roasting garlic is included. Scroll down – to see them. If you read through any of these posts – you will see where it says: to roast garlic get instructions “here” – the word here is highlighted and linked. This is a common way for food bloggers to offer different links within a post. Hope this helps!

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