Category: lunch, dinner, main
Yield: 4 servings
Calories/serving: 600
Preparation time: 60 minutes
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Ingredients
- 200 grams dry pasta, uncooked
- 1 liter water, for boiling pasta
- 1 tablespoon salt, for boiling pasta
- 2 tablespoons olive oil, divided
- 1 onions, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed chili peppers
- 500 milliliters heavy cream
- 100 grams parmesan, grated
- To taste salt
- To taste ground black pepper
Directions
Set the stove to medium-high heat and place a pot with 1 liter of water to boil. Add a tablespoon of salt to the water.
While waiting for the water to boil, heat 1 tablespoon of olive oil in a pan over medium heat. Once the oil is hot, add the chopped onions and cook until they become translucent.
Add the garlic powder, dried oregano, dried thyme, and crushed chili peppers to the pan. Cook for 1-2 minutes until the spices blend in with the onions.
By this time, the water should be boiling. Add the pasta and cook according to the package's instructions until al dente.
Using a blender, blend the onion and spice mixture into a smooth paste.
In the same pan, add the remaining tablespoon of olive oil and the onion spice paste back. Cook for 1-2 minutes over medium heat.
Slowly pour in the heavy cream while stirring the mixture. Bring the mixture to a simmer and add the grated parmesan cheese. Stir continuously until the cheese melts and the sauce thickens.
Drain the pasta but reserve 1 cup of the pasta water. Add the drained pasta to the pan with the creamy sauce. If the sauce is too thick, add the pasta water gradually while stirring to achieve your desired consistency.
Season the pasta with salt and black pepper to taste. Toss the pasta gently until its well coated with the creamy parmesan sauce.
Serve the Spicy Italian Creamy Parmesan Pasta hot out of the pan and enjoy!
Ingredients
- 200 grams dry pasta, uncooked
- 1 liter water, for boiling pasta
- 1 tablespoon salt, for boiling pasta
- 2 tablespoons olive oil, divided
- 1 onions, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed chili peppers
- 500 milliliters heavy cream
- 100 grams parmesan, grated
- To taste salt
- To taste ground black pepper
Category: lunch, dinner, main
Yield: 4 servings
Calories/serving: 600
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Set the stove to medium-high heat and place a pot with 1 liter of water to boil. Add a tablespoon of salt to the water.
While waiting for the water to boil, heat 1 tablespoon of olive oil in a pan over medium heat. Once the oil is hot, add the chopped onions and cook until they become translucent.
Add the garlic powder, dried oregano, dried thyme, and crushed chili peppers to the pan. Cook for 1-2 minutes until the spices blend in with the onions.
By this time, the water should be boiling. Add the pasta and cook according to the package's instructions until al dente.
Using a blender, blend the onion and spice mixture into a smooth paste.
In the same pan, add the remaining tablespoon of olive oil and the onion spice paste back. Cook for 1-2 minutes over medium heat.
Slowly pour in the heavy cream while stirring the mixture. Bring the mixture to a simmer and add the grated parmesan cheese. Stir continuously until the cheese melts and the sauce thickens.
Drain the pasta but reserve 1 cup of the pasta water. Add the drained pasta to the pan with the creamy sauce. If the sauce is too thick, add the pasta water gradually while stirring to achieve your desired consistency.
Season the pasta with salt and black pepper to taste. Toss the pasta gently until its well coated with the creamy parmesan sauce.
Serve the Spicy Italian Creamy Parmesan Pasta hot out of the pan and enjoy!
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