Rosemary Pasta In Butter Roasted Garlic Sauce Recipe 465

Steps:

• In a large saute pan over low heat, melt 4 tablespoons butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7-10 minutes. Add the garlic and continue cooking for 2 minutes. Add the chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6-8 minutes. Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7-10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the cheese; mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste. Serve in a big bowl or on 4 individual plates.

Steps:

• Melt 4 tablespoons of butter in a large skillet over low heat.
• Add the onions; cook and stir until they turn a deep brown, about 10 minutes.
• Stir in the garlic, and cook for 2 minutes, until fragrant.
• Mix in the chicken stock and rosemary, and increase the heat to medium-high.
• Cook until reduced by 1/3, about 8 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Add the spaghetti pasta, and cook until tender, about 8 minutes; drain, then add noodles to the sauce in the skillet.
• Stir in the remaining butter and Parmesan cheese.
• Season with salt and pepper.
• Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl.
• Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady; the pasta will wind up tighter and tighter as you turn.
• Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl.
• Garnish with extra cheese and rosemary sprigs.

Steps:

• Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

Steps:

• Chop garlic.
• Take pan used to cook lamb or pork roast (not much juice please or reduce the stock to measure the 1/2 cup) Add garlic, rosemary, lemon juice, and stock to skillet and deglaze over high heat, stirring and scraping up brown bits, 1 minute.
• Whisk in butter.
• Pour sauce over pork or lamb.

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.