Ingredients for the Sauce:
2 tbsp Butter
1 cup Heavy cream
1/2 cup Grated Parmesan cheese
2 cloves Garlic, minced
Salt and black pepper to taste
Optional: A pinch of nutmeg
Instructions:
Cook Pasta: Boil your choice of pasta (fettuccine or penne work best) in salted water until al dente. Reserve a small cup of pasta water.
Make the Sauce: In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Simmer: Pour in the heavy cream and let it simmer for about 2–3 minutes. Do not let it boil vigorously.
Emulsify: Lower the heat and whisk in the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
Toss: Add the cooked pasta to the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Toss until every strand is coated.
RED PASTA
2. Classic Red Sauce Pasta (Marinara/Bolognese style)
A robust, herb-infused tomato sauce that pairs perfectly with spaghetti or rigatoni.
2 tbsp Olive oil
1 small Onion, finely chopped
3 cloves Garlic, minced
1 can (28 oz) Crushed tomatoes or tomato purée
1 tsp Dried oregano
1 tsp Sugar (to balance acidity)
Red chili flakes (optional for heat)
Instructions:
Sauté: Heat olive oil in a pot over medium heat. Add the chopped onions and cook until translucent (about 5 minutes).
Add the garlic and chili flakes, cooking for another minute.
Simmer: Pour in the crushed tomatoes. Add the oregano, sugar, salt, and pepper.
Reduce: Turn the heat to low and let the sauce simmer for 15–20 minutes. This develops the flavor and thickens the sauce.
Finish: Stir in fresh basil leaves at the very end.
Toss: Mix the sauce with your cooked pasta. Serve with a sprinkle of Parmesan or Pecorino cheese on top.
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