BEETROOT FUSILLI WITH ALFREDO SAUCE

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SERVES 2

COOKING TIME : 15 MINUTES

Cooking level : easy

our recommendation : prepare pasta first.

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INGREDIENTS

1. Heavy Cream

   1 and 1/2 cup

2. butter

   1 cup

3. GARLIC 3 TO 4 CLOVES finely chopped

4. Black pepper 5 to 6 cloves

5. L'ARTE DI UN PASTO'S Beetroot FUSILLI 1 PACKET

6. PARMESAN CHEESE

   AS NEEDED

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RECIPE

1. start boiling water for the pasta in a pot. Cover the pot so it heats faster.

2. the pasta water should reach a rolling boil. This is important because this pasta cooks faster than regular pasta.

3. Add salt and a little olive oil to the boiling water.

4. Add the pasta to the water and do not cover the pot.

5. remove the pasta from the water in 3 to 4 minutes when al dente. reserve 1/2 cup of starchy pasta water.

6. In a pan or skillet, mix the butter and the heavy cream. cook it on a low heat.

7. add the garlic in the sauce so it infuses slowly.

8. add salt and pepper to the sauce.

9. add the pasta directly into the sauce and add the pasta water.

10. Cook the pasta and sauce together for about 1 minute so the flavors combine.

11. Plate the pasta nicely and finish with freshly grated Parmesan cheese and a dash of pepper.

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Optional Additions

You may pair this with a grilled protein or veggies. do not add them to the sauce. also note that this sauce should be made to serve and not to store as it will coagulate and become lumpy.

This sauce pairs best with hard cheeses, as the sauce itself is hot and creamy.

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