Recipe! Rosemary Pasta in Roasted Garlic Sauce
From: http://allrecipes.com/Recipe/Rosemary-Pasta-in-Roasted-Garlic-Sauce/Detail.aspx
Rosemary Pasta in Roasted Garlic Sauce
INGREDIENTS
* 6 tablespoons unsalted butter, divided
* 1/2 cup finely chopped onion (I cut this by a tbsp or two)
* 6 cloves garlic, coarsely chopped (I cut this back to 4)
* 1 cup chicken stock (I used a vegetarian alternative)
* 2 tablespoons chopped fresh rosemary (I added a little extra)
* 1 (16 ounce) package spaghetti
* 1/4 cup grated Parmesan cheese (again, I added a little extra, and I used soy)
* kosher salt and cracked black pepper to taste
DIRECTIONS
1. Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
3. Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.
5 stars! DAMN this is good. Served it with peas. Yummy.
P.S. I need a food icon.
Rosemary Pasta in Roasted Garlic Sauce
INGREDIENTS
* 6 tablespoons unsalted butter, divided
* 1/2 cup finely chopped onion (I cut this by a tbsp or two)
* 6 cloves garlic, coarsely chopped (I cut this back to 4)
* 1 cup chicken stock (I used a vegetarian alternative)
* 2 tablespoons chopped fresh rosemary (I added a little extra)
* 1 (16 ounce) package spaghetti
* 1/4 cup grated Parmesan cheese (again, I added a little extra, and I used soy)
* kosher salt and cracked black pepper to taste
DIRECTIONS
1. Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
3. Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.
5 stars! DAMN this is good. Served it with peas. Yummy.
P.S. I need a food icon.