Ingredients
Equipment
Method
- Sauté the Aromatics: Heat a large pan or skillet over medium-low heat and add the olive oil. Once warm, add the minced garlic and a pinch of red pepper flakes. Cook for 1-2 minutes, stirring constantly to ensure the garlic becomes fragrant without burning.1-2 tbsp olive oil, 6 cloves garlic, 1 pinch red pepper flakes
- Toast the Pasta: Add the dry, small pasta directly to the pan with the garlic. Stir for 1-2 minutes to lightly toast the pasta, which adds a subtle nutty flavor and helps the noodles hold their shape.1.5 cups small pasta
- Simmer in Broth: Pour in the chicken broth and bring the mixture to a simmer. Depending on your specific pasta shape, you may need closer to 2 cups of broth. Let the pasta simmer for 10-15 minutes, stirring every couple of minutes to prevent the pasta from sticking to the bottom of the pan.1.5-2 cups chicken broth
- Incorporate the Cream: When the pasta is nearly cooked and most of the broth has been absorbed, pour in the heavy cream. Mix well and return to a gentle simmer. Continue cooking until the pasta reaches an al dente consistency. If the sauce becomes too thick, add a small splash of extra chicken broth.1 cup heavy cream
- Finish and Season: Stir in the butter and parmesan cheese until melted and glossy. Season with salt and pepper to your preference. Garnish with fresh parsley and serve immediately.2 tbsp butter, 1/3 cup parmesan cheese, salt & pepper, parsley
Notes
Pay close attention to liquid levels, adding a splash of extra broth if the pan looks dry before the pasta is tender. Stir frequently to prevent sticking and use freshly grated parmesan for the smoothest results.
