ROASTED GARLIC ALFREDO SAUCE
Made with roasted garlic, heavy whipping cream, butter, Parmesan cheese and spices, this creamy sauce is amazing on pasta, as a dip for bread, and more!
Provided by The Chunky Chef
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Remove cloves of roasted garlic from the head and mash with a fork until smooth and pasty. This can also be done in a food processor if you'd like.
- In a medium saucepan over MED-LOW heat, add butter and melt.
- Pour in heavy whipping cream and roasted garlic paste. Stir and heat to a simmer.
- Stir in Parmesan cheese and whisk until smooth.
- In a small bowl, combine 1 Tbsp heavy whipping cream and 2 tsp cornstarch (or flour), and whisk until smooth.
- Add the cornstarch and heavy cream mixture (it will be a thick paste-like consistency), whisking as you add it to remove any lumps and fully incorporate it into the sauce.
- Continue to whisk and simmer until sauce has thickened to a classic cream sauce consistency. This may take a few minutes, or it could happen quicker, it all depends on your stovetop and saucepan.
Nutrition Facts : Calories 629 kcal, Carbohydrate 4 g, Protein 14 g, Fat 63 g, SaturatedFat 40 g, Cholesterol 184 mg, Sodium 531 mg, Sugar 3 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 18 g, ServingSize 1 serving
ROASTED GARLIC PASTA
Inspired by the classic Roman dish Cacio e Pepe this roasted garlic pasta needs only 15 minutes and five ingredients to go from pan to plate.
Provided by April @ Girl Gone Gourmet
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions
- While the pasta is cooking, melt the butter over low heat. Add the roasted garlic and stir it around while sort of mashing it in the butter. Turn off the heat.
- Transfer the pasta from the boiling water to the pan with the butter using tongs. Reserve 1/2 cup or so of the cooking water.
- Toss the pasta in the butter and garlic. Add both the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta until the cheese has melted and the pasta is coated in a creamy sauce. if needed, turn the burner on low to help things along with more heat.
- Garnish with ground black pepper, to taste.
Nutrition Facts : Calories 399 calories, Sugar 1.7g, Sodium 344.5mg, Fat 17.9g, Carbohydrate 43.9g, Fiber 1.9g, Protein 15.3g
ROASTED GARLIC PASTA SAUCE
Provided by Food Network
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
- Serve over pasta of choice.
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
EMERIL'S ROASTED GARLIC PASTA SAUCE
Make and share this Emeril's Roasted Garlic Pasta Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Sauces
Time 1h30m
Yield 1 1/2 quarts sauce
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
- Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
- Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
- Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
- Add the roasted garlic cloves and stir to combine.
- Continue to simmer for 30-45 mnutes longer until the flavors have come together.
- Serve over your choice of pasta.
Nutrition Facts : Calories 594.7, Fat 29, SaturatedFat 4, Sodium 4081.4, Carbohydrate 81.6, Fiber 14.3, Sugar 37.4, Protein 15.5
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