Description
This creamy garlic penne pasta is a quick and comforting Italian-inspired dish featuring perfectly cooked penne pasta tossed in a luscious garlic-infused cream sauce enriched with Parmesan cheese and garnished with fresh parsley. It’s an ideal meal for busy weeknights that doesn’t compromise on flavor or texture.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Cook the pasta: Cook the penne pasta according to the package instructions until al dente, then drain and set aside to be added later into the sauce.
- Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and slightly golden but not burnt to develop the base flavor of the sauce.
- Make the sauce: Pour in the heavy cream and bring it to a gentle simmer while stirring occasionally to prevent scorching and to start thickening the cream.
- Add Parmesan: Stir in the grated Parmesan cheese continuously until the sauce becomes smooth, creamy and slightly thickened, indicating it’s ready to envelop the pasta.
- Season: Season the sauce with salt and freshly ground black pepper to enhance the flavors, adjusting to taste.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet and gently toss to coat every piece of pasta evenly in the rich creamy garlic sauce.
- Garnish and serve: Garnish the creamy penne pasta with freshly chopped parsley for a pop of color and fresh herbaceous flavor, then serve immediately to enjoy at its best.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk but expect a thinner sauce.
- Use freshly grated Parmesan cheese rather than pre-grated for best melting and flavor.
- Adding a pinch of red pepper flakes can give this dish a subtle kick.
- This pasta is best served immediately to enjoy the cream sauce at its creamiest.
- Leftovers can be refrigerated for up to 2 days; reheat gently with a splash of milk or cream to loosen the sauce.
