In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water for later.
Sauté the Aromatics:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for 2-3 minutes until fragrant and softened.
Make the Sauce:
Add the heavy cream and chicken broth to the skillet with the garlic and onions. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add Cheese and Seasonings:
Stir in the grated Parmesan cheese, dried basil, salt, black pepper, and red pepper flakes (if using). Continue to simmer the sauce, stirring constantly, until the cheese is melted and the sauce is smooth.
Combine Pasta and Sauce:
Add the cooked pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add some reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency.
Add Optional Ingredients:
For added flavor, mix in sliced cooked chicken breast, chopped sun-dried tomatoes, or any other additions you prefer. Stir gently to combine and heat through.
Serve and Garnish:
Transfer the Montecarlo Pasta to serving bowls. Garnish with fresh parsley or basil for a pop of color and freshness.
Serving and Storage Tips:
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