Creamy Garlic Pasta Sauce: A Must-Have Recipe for Pasta Lovers!
Creamy Garlic Pasta Sauce is an absolute classic, an irresistible blend of mouthwatering ingredients that have been winning over hearts (and stomachs!) for centuries. It is a twist on the original Fettuccine Alfredo Sauce, kicking up a few notches. Originating from the love-filled kitchens of Italy, this sauce is a time-honored combination of creamy, garlicky goodness, that just melts in your mouth. It’s a melody of flavors that dance on your tongue – garlic, butter, cheese – all harmoniously blended into a creamy base that’ll make your pasta simply sing!
So buckle up, my friends, because we’re about to embark on a culinary adventure. This Creamy Cheesy Garlicky & Buttery Pasta Sauce is going to elevate your pasta dish to new heights. It’s simple enough for a weeknight dinner, yet special enough for your next dinner party. And trust me, once your friends and family get a taste, they’ll be begging for your secret recipe.
So let’s get cooking!
Creamy Garlic Pasta Sauce Recipe - Cheesy, Buttery, and Oh So Good!
Recipe Video
Ingredients
For the Pasta:
- 1 pound of your favorite Pasta, The Chef used Penne in his video
For the Vegetables:
- 2 ounces Sweet Butter
- 1 cup of Diced onion
- 1 Red Bell Peppers cut into medium size dice
- 1 head of Broccoli, flower only already 90% cooked
- 1 bunch of Asparagus already 90% cooked
- 1 cup Cherry Tomatoes if available
- ¼ cup Parsley chopped
For the Sauce:
- 3 ounces Sweet Butter
- ½ cup of Flour
- 3 to 4 cloves of Garlic, chopped finely
- 3 to 4 cups Hot Milk (cold Milk works as well, however it takes longer)
- ¾ cup Parmesan Reggiano
- ¾ cup Gruyere, Swiss or your favorite cheese, grated
- 2 to 3 ounces Goat Cheese, optitonal
Instructions
For the Pasta:
- You can part cook the pasta in advance and remove them from the water when 90% cooked to your liking. Drizzle a bit of olive oil to avoid the pasta from sticking. When ready to serve just plunge them back in the hot water to warm the. Or of course you can cook them at the last minute when ready to eat.
For the Vegetables:
- Boil or steam your asparagus and broccoli in advance to your liking. As soon as they come out of the boiling water and plunge them in ice water to stop the cooking process. In a frying pan or a wok heat the butter and when hot add the onions and caramelize them for a few minutes. Add the bell peppers, and all the other vegetables to finish cooking them.
For the Sauce:
- In a sauce pan at low heat melt the butter and add the flour to make a roux. Cook the roux for 3 to 4 minutes mixing well the entire time.
- Add the chopped garlic and when fragrant add some milk and add slowly as you’ll see your sauce start to thicken, do not add the entire quantity right away. Do it like the Chef did it in the video. Cook the sauce for at least 5 minutes at low heat.
- Add salt and pepper to taste, and all the cheeses and mix well to melt. IF your sauce is a bit too thick add a bit more milk to get to the perfect consistency.
Finish the Dish:
- Add the cooked pasta in the sauce and sprinkle the parsley and more Reggiano to top each plate.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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