Monday, November 12, 2012
I’m Beginning To Be A Lil’ Saucy
Oven roasting gives the garlic a sweet, mellow flavor that pairs extremely well with cream and pasta. I like to serve this sauce with fettuccine, because the noodles trap the delicious sauce in it’s folds. But, it also works well with farfalle (bow ties) or penne.
Roasted Garlic Cream Sauce
1 head garlic, cut in half horizontally
1 tbsp. olive oil
1 ½ tsp. thyme leaves, fresh
Generous pinch of ground black pepper
1 c. heavy cream
¼ c. parmesan cheese
salt to taste
Preheat oven to 350.
Place garlic, cut sides up, in a small baking sheet or dish and drizzle with olive oil. Sprinkle with thyme and pepper. Cover with foil and bake until garlic is meltingly tender and golden, about one hour. Let cool.
Using a fork, remove the skins from the garlic and transfer to a small saucepan and mash until fairly smooth. Stir in the cream and simmer over medium low heat until reduced slightly, about 8-10 minutes. Stir in the cheese and season with salt and pepper. The sauce will keep when tightly covered and stored in the refrigerator for up to 2 days. Reheat gently.
Makes about 1 1/3 cups, just enough for about one pound of pasta.