Thursday, October 25, 2012

Garlic Butter Pasta with Creamy Beef Sauce

I wanted a spaghetti dish but I was tired of red sauce so I did some searching around and came across this recipe. I did a little adjusting to my own tastes and it turned out delicious! You can serve with your favorite meatballs or just plain.  It is also great with chicken broth and chicken or turkey meatballs instead of beef, even veggie broth with some veggie meatballs for a great vegetarian dish!

12 oz pasta(any shape) cooked al dente
1/4 cup butter
3 cloves garlic, minced
1 TB parsley
1 TB oregano
1/4 cup grated parmesan
1/4 cup grated romano
salt and pepper to taste

In a large sauce pan heat butter and garlic until the butter is fully melted and garlic is fragrant. Add seasonings and then toss in the pasta.

Toss gently, then add in the cheese and toss gently again.

Cream Sauce:
1/2 cup milk*
2 TB butter, melted*
2 cups beef broth
3 TB cornstarch
1/2 tsp red pepper flakes
1/4 tsp onion powder
salt and pepper to taste

In a pan heat add butter, 1 1/2 cups broth and milk.(I did it in the pan I just cooked the meatballs in hence the flecks in the sauce) Heat through.

Mix the cornstarch into the remaining 1/2 cup broth and slowly whisk into the cream mixture. Add seasonings , Heat and stir until thickened.

* you can sub 1/2 cup heavy cream for the milk and butter if you have it on hand.

You can serve this right out of the pan or you can make it ahead by put it in a baking dish(add meatballs to the top if you are using them) and pour the sauce over the top.... cover and stick it in the fridge, then when you are ready preheat oven to 350 and bake 45 minutes until heated through.

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