You’ve been warned.
REB and I had some tortellini in the fridge, which we decided to make since it’d be quick and it was getting late into the evening. It was store-bought tortellini because I don’t have time to make fresh pasta. While we’re on the subject, if someone wants to buy me the pasta attachment for my KitchenAid, I’ll love you forever, kthx.
Anyway, we decided that instead of having a marinara sauce, we’d make a cream sauce because we had some cream in the fridge that had to get used. For one thing, I’m not a huge fan of tomato-y sauces unless they’re fresh (as in, fresh tomatoes and basil in it, not sauce-y). I like light sauces, or extremely heavy, full-of-fat-and-flavor garlic-y sauces.
Lucky for me, my fiance adores me and doesn’t mind giving kisses when I’m garlic breath, so we made this sauce.
It was amazing. It was easy. It was unhealthy.
The name is true. Eat this only once every two months. You need to give your arteries time to unclog themselves.
Here’s what you need:
•1 tablespoon olive oil
•1 1/2 cups heavy cream — hey, I warned you
•2 tablespoons butter
•1/2 tablespoon flour
•3-4 cloves garlic, finely chopped — the more the better (in my opinion)
•1/4 cup grated Parmesan cheese
•S&P to taste
•2 pinches ground nutmeg
•1/2 handful parsley, chopped
In a large skillet, heat 1 tablespoon of olive oil. When the skillet is pretty hot, add the garlic and cook for 1 minute. Literally. You don’t want to leave garlic in a screaming hot, oiled pan. Otherwise it will burn. Burnt garlic = bitter = nast. The more you know.
Add the butter and stir it around to melt it. Add the cream. We used 1 1/2 cups, which is almost 2 little cartons. You can use more if you want, but I think we had enough fat in that skillet for one night. Then add in the flour. This will help thicken the sauce a little quicker. You can use corn starch, but I try to stay away from that if I can help it. Adding too much corn starch results in a big clump of sauce. Gross.
Bring that to a boil and then reduce the heat and let it simmer for 15-20 minutes.
Add the salt and pepper (we used more pepper than salt, which is delicious, but optional). Then add the ground nutmeg. It’s a mild flavor in the back that gives the whole sauce a warm, cozy taste. Yes, tastes can be warm and cozy. Don’t question me!
Near the end of the cooking process, add the cheese and stir. The sauce will get nice and thick, coating the back of a spoon. Add the fresh parsley at the end. For me, I think parsley has no flavor, but it adds that bit of green, which livens up the sauce. So use it if you want, but it’s totally optional.
Toss whatever pasta you want with the sauce. We used spinach tortellini. Top with a little more grated cheese and the remaining chopped parsley and you’re good to go!
It turned out really great – we were so pleased and impressed with ourselves. Thinking back now, I think if we added a pinch of red pepper flakes, it would have given the sauce a little kick. Yum. I also wished we had used another clove of garlic (we used 3). Like I said, this really should only be eaten every 2 or 3 months. Don’t get crazy and make this every night, or your heart will hurt you. Seriously. But hey, we’re all allowed to indulge every once in a while, right? I thought so. Enjoy!