This was so good! Proof: When I asked Mark how often I could make this. He said, "As often as you want." He basically says that . . . never. I doubled this recipe and we had enough left overs for maybe 1 1/2 lunches, but we like a lot of sauce on our pasta.
- 1 lb boxed 100% whole-grain pasta
- 2 tablespoons butter, unsalted
- 1 cup heavy whipping cream, (I have also used half and half and it worked just fine) (I only used 2/3 c to get it thicker, but I may try it her way next time just to see)
- 2/3 cup freshly grated Parmesan cheese (I just went by taste and look - not sure how much I used)
- Salt and pepper, to taste
- I also added some garlic, peppers, and onions to give it a little kick
- In a large pot, boil the pasta according to package directions
- Meanwhile melt all the butter and saute some garlic.
- Add 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon.
- In a separate pan saute some peppers and onions to sprinkle on top
- Once the cream and butter start to thicken (after a couple minutes) turn the heat to medium low. (mine never really thickened, but it thickens up when you add the cheese and let it sit for a bit before you eat).
6. Slowly stir in the cheese a little at a time so you don't get clumps. (if you want to use the remaining 1/3 c heavy whipping cream (or half and half) this is the time to stir it in)
7. Stir in salt, pepper
8. Remove it from the heat and let sit for a while to thicken.
At this point you can stir it into the pasta or serve separately. I don't stir it in since Mark likes more sauce on his noodles than I do. Be creative and add whatever you want. It's pretty versatile.
