Orrechietti with Garlic Cream Sauce · Sep 29, 12:34 PM

From Nigel Slater…

Drizzle olive oil over one head of garlic in a small pan. Add a few sprigs of thyme. Place in an oven at 400 for 30-40 minutes (I use a toaster oven, and it takes less than 30 minutes). At some point, put a pot of water on to boil. Take the garlic out. The cloves should be soft. Once it cools a little bit, squeeze the garlic pulp out of each clove into a bowl. Mash it all together (it should be smooth). Place about a cup of orrechietti and a bunch of salt in the boiling water. Put the garlic in a pan and warm it up a bit. Add 1/2 C heavy cream, some thyme leaves stripped from their stems, salt, and pepper. Let it bubble a bit. If the pasta isn’t done, turn the heat off the sauce and warm it up when the pasta is done. Spoon the pasta into the pan with the sauce, keeping a little of the pasta water on it. Stir it all around until it bubbles.

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