Ingredients:

• 1 lb rigatoni
• 1 tablespoon olive oil
• 3/4 cup heavy cream
• 3/4 cup chicken or vegetable broth
• 1/2 cup grated Parmesan
• 3 cloves garlic
• 1 tablespoon thyme leaves
• Black pepper
• Fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup sun-dried tomatoes
• Salt

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Instructions:

1. Take out a large pot and fill it with water. Boil the water and add pasta, stirring occasionally until cooked al dente. Remember to reserve 1/2 cup of pasta water before draining the pasta.
2. Heat a skillet of olive oil over a medium heat. Add the garlic, red pepper flakes, and thyme, and allow to cook for 1 minute. Then, add the tomatoes, broth, and heavy cream slowly. Cook further until the mixture simmers.
3. Add parmesan and stir constantly, cooking the mixture until the cheese is melted and the sauce starts to thicken. This should take about 5 minutes. Season with salt and pepper.
4. Place the pasta into the skillet and add the remaining pasta water. Stir frequently so that the pasta is fully coated. Top it all off with basil and more parmesan when serving.

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The post Marry Me Pasta In Time For Valentine’s Day appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb. short tube pasta
• Kosher salt
• 8 Tbsp (1 stick) unsalted butter, cut into pieces, divided
• 1 small regular lemon, very thinly sliced into rounds, seeds removed
• 1 oz. Parmesan, finely grated, plus more for serving
• Freshly ground black pepper

Instructions:

1. Cook pasta in a large pot of salted water, stirring occasionally, until very al dente (about two minutes less than the package says).
2. Right before the pasta is al dente, scoop out 2 cups of pasta water.
3. Heat half the butter in a large Dutch oven or heavy pot over medium heat until melted.
4. Add lemon slices and cook, stirring it often until they have softened and the bottom of the pot is browned in spots, about 5-7 minutes.
5. With tongs, transfer 1/3 of the lemon slices to a plate and set them aside.
6. Add 1 1/2 cups pasta cooking water to butter sauce and add the remaining butter a piece at a time, until the sauce is creamy.
7. Drain pasta and add to the sauce. Cook stirring it often and adding 1 oz. Parmesan, a little at a time. When all the cheese is added, continue stirring until the sauce is creamy and it clings to the pasta, about 3 minutes.
8. If the sauce is too thick, add more pasta water, 1-2 Tbsp at a time.
9. Remove from heat and sprinkle with about 2 tsp. pepper and toss the pasta.
10. Serve pasta and top it with reserved lemon rounds and more Parmesean.

The post Brown Butter, Lemon, and Parmesan Pasta appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb rigatoni
• 1 tablespoon olive oil
• 3/4 cup heavy cream
• 3/4 cup chicken or vegetable broth
• 1/2 cup grated Parmesan
• 3 cloves garlic
• 1 tablespoon thyme leaves
• Black pepper
• Fresh basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup sun-dried tomatoes
• Salt

View this post on Instagram

A post shared by Sonoma Gourmet (@sonomagourmet)

Instructions:

1. Take out a large pot and fill it with water. Boil the water and add pasta, stirring occasionally until cooked al dente. Remember to reserve 1/2 cup of pasta water before draining the pasta.
2. Heat a skillet of olive oil over a medium heat. Add the garlic, red pepper flakes, and thyme, and allow to cook for 1 minute. Then, add the tomatoes, broth, and heavy cream slowly. Cook further until the mixture simmers.
3. Add parmesan and stir constantly, cooking the mixture until the cheese is melted and the sauce starts to thicken. This should take about 5 minutes. Season with salt and pepper.
4. Place the pasta into the skillet and add the remaining pasta water. Stir frequently so that the pasta is fully coated. Top it all off with basil and more parmesan when serving.

View this post on Instagram

A post shared by MADEINDRWYNWOOD (@madeindrwynwood)

The post Marry Me Pasta In Time For Valentine’s Day appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb. short tube pasta
• Kosher salt
• 8 Tbsp (1 stick) unsalted butter, cut into pieces, divided
• 1 small regular lemon, very thinly sliced into rounds, seeds removed
• 1 oz. Parmesan, finely grated, plus more for serving
• Freshly ground black pepper

Instructions:

1. Cook pasta in a large pot of salted water, stirring occasionally, until very al dente (about two minutes less than the package says).
2. Right before the pasta is al dente, scoop out 2 cups of pasta water.
3. Heat half the butter in a large Dutch oven or heavy pot over medium heat until melted.
4. Add lemon slices and cook, stirring it often until they have softened and the bottom of the pot is browned in spots, about 5-7 minutes.
5. With tongs, transfer 1/3 of the lemon slices to a plate and set them aside.
6. Add 1 1/2 cups pasta cooking water to butter sauce and add the remaining butter a piece at a time, until the sauce is creamy.
7. Drain pasta and add to the sauce. Cook stirring it often and adding 1 oz. Parmesan, a little at a time. When all the cheese is added, continue stirring until the sauce is creamy and it clings to the pasta, about 3 minutes.
8. If the sauce is too thick, add more pasta water, 1-2 Tbsp at a time.
9. Remove from heat and sprinkle with about 2 tsp. pepper and toss the pasta.
10. Serve pasta and top it with reserved lemon rounds and more Parmesean.

The post Brown Butter, Lemon, and Parmesan Pasta appeared first on falafelandcaviar.com.