Creamy Garlic Penne Pasta

Creamy garlic penne pasta is one of those reliable comfort foods I turn to when craving something rich and satisfying yet easy enough for a weeknight. The velvety garlic-infused sauce just hugs each piece of penne, turning a few simple ingredients into a dish that always impresses guests or delights my family.

The balance of creamy Asiago and fresh garlic is something we cannot get enough of It quickly became a midweek favorite after my first attempt was such a hit even with picky kids

Ingredients

• Olive oil: contributes a fruity base for sautéing and helps carry the garlic flavors Look for extra virgin with a green aroma if possible
• Unsalted butter: creates richness and helps the sauce emulsify Choose high-quality butter for the best flavor
• Fresh garlic cloves: bring deep savory notes Mince right before cooking for maximum aroma
• Heavy cream: delivers the signature creamy texture Always use fresh thick cream not substitutes
• All-purpose flour: thickens the sauce and prevents the cream from breaking Make sure it is well blended with water before adding
• Water: helps form the flour slurry for smooth incorporation Filtered water works best for clarity
• Asiago cheese: shredded just before adding lends tang and complexity Opt for a wedge and grate it for best melt
• Penne pasta: holds the sauce beautifully Cook until al dente for perfect texture
• Salt: brings all flavors together Taste as you go to avoid oversalting

Step-by-Step Instructions

Chop the Garlic:

Use a sharp knife to mince garlic cloves very finely Place the garlic in a small pile then rock your knife back and forth until you have small pieces The finer cut the more evenly it will cook

Sauté Aromatics:

Warm olive oil and butter in your large skillet set over medium heat Once the butter melts and turns slightly golden add the minced garlic and a small pinch of salt Stir constantly letting the garlic gently cook for five minutes You want it fragrant and just turning golden never brown

Make Creamy Sauce Base:

Pour heavy cream into your skillet moving the pan briefly off the heat to prevent splatter In a separate little bowl mix flour and water together until completely smooth Slowly trickle this slurry into the skillet while whisking rapidly Place the pan back over heat Stir often and let the mixture gently simmer for about ten minutes until thick and creamy The sauce should coat a spoon without running off

Melt in Asiago:

With the skillet still on low heat sprinkle in your shredded Asiago cheese Stir steadily until the cheese has completely melted into the sauce It should appear glossy and have no lumps

Combine with Pasta:

Add cooked penne pasta straight to the sauce Toss well to coat each piece thoroughly Use a large spoon or tongs and stir for a minute or two so the pasta absorbs some of the sauce Taste for salt now and adjust as needed

Serve Immediately:

Spoon the cream-coated pasta onto plates right away Top with extra cheese or a handful of chopped parsley for fresh color if you have it left over

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Asiago cheese stands out in this recipe and was always my dad’s special touch Growing up he insisted on using a rich aged cheese for better flavor and now I do the same The smell of garlic simmering in butter still reminds me of family Sunday nights around the kitchen table

Storage Tips

Let leftovers cool before packing them into airtight containers for the fridge This pasta keeps well for up to four days If reheating add a few splashes of milk or cream and stir gently over medium-low heat to revive the sauce’s creamy texture Avoid microwaving too aggressively as the cheese can become oily A modest oven reheat in a covered dish helps preserve smoothness for larger batches

Ingredient Substitutions

If Asiago is not on hand good subs include Parmesan or Pecorino Romano Either will melt smoothly and offer that nutty depth For a lighter twist try half and half instead of heavy cream or use whole wheat penne for added fiber Those avoiding dairy can use olive oil in place of butter and a plant-based cream like oat or cashew though the sauce will be a bit different Butter is hard to duplicate but you can increase the olive oil for a richer vegan option

Serving Suggestions

This pasta shines as a main dish but also works as a robust side especially with grilled meats A crisp green salad with a tart vinaigrette balances its creamy richness Toasted bread is ideal for soaking up every drop of sauce Garnish with extra cheese red pepper flakes or freshly cracked black pepper for more depth

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Creamy Garlic Pasta in Italian Cooking

Creamy pastas are a modern twist on classic Italian cuisine Traditional Italian garlic pasta is often more brothy and less creamy than this recipe which gets its luxurious texture from the American love of rich sauces Yet the heart of the dish relies on the Italian appreciation for fresh garlic and great cheese making every bite both comforting and celebratory

Recipe Questions & Answers

→ What type of garlic works best for this dish?

Fresh cloves deliver the boldest, most aromatic flavor. Mince them finely to evenly infuse the sauce.

→ Can another cheese be used in place of Asiago?

Parmesan or Pecorino Romano are great alternatives. They melt well and offer similar savory notes.

→ How do I prevent the sauce from getting lumpy?

Whisk the flour and water into a smooth slurry before adding to the cream, then stir constantly as it simmers.

→ Why cook the penne al dente?

Al dente pasta maintains a pleasant bite and absorbs the sauce more effectively without becoming mushy.

→ Can this be made ahead of time?

It’s best enjoyed fresh, but leftovers can be gently reheated with a splash of cream to loosen the sauce.

→ How should this pasta be garnished?

Finish with grated Asiago or a sprinkle of fresh parsley for extra flavor and a pop of color.