Ingredients
Pasta & Sauce
- 450 g Penne pasta, uncooked
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 ½ cups Heavy cream
- ½ cup Milk or half and half
- ½ cup Parmesan cheese, grated
- ½ teaspoon Chili flakes
- Salt and black pepper to taste
- ½ cup Pesto sauce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes, being careful not to burn it.
- Make the Cream Sauce: Pour in the heavy cream and milk (or half and half) into the skillet. Stir well and bring the mixture to a gentle simmer.
- Add Cheese and Seasonings: Stir in the grated Parmesan cheese until melted and incorporated into the sauce. Add chili flakes, salt, and black pepper to taste, adjusting seasoning as needed.
- Incorporate the Pesto: Add the pesto sauce to the creamy mixture and stir until fully combined and heated through.
- Toss Pasta with Sauce: Add the drained pasta to the skillet and toss gently but thoroughly to coat the pasta evenly with the creamy pesto sauce.
- Serve: Remove from heat and serve immediately. Garnish with extra Parmesan or fresh basil if desired.
Notes
- Use fresh pesto for the best flavor, or store-bought pesto works well in a pinch.
- For a lighter version, substitute heavy cream with half and half or whole milk, but this will affect creaminess.
- You can add grilled chicken, shrimp, or roasted vegetables to make it a more substantial meal.
- Adjust chili flakes according to your heat preference.
- Reserve some pasta water when draining to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
