Monday, November 24, 2014

Pasta with Garlic Butter Sauce

Fettuccine, the first pasta shapes were made by hand with simple tools. Fettuccine, which some credit with originating in Rome, are made from flat sheets of pasta cut into ribbon shape strands.  It is one of the most popular pasta shapes. 

Wider than the other popular flat shape, linguine, this basic noodle provides a better surface for sauce. It pairs well with rich and creamy sauces, including cheese sauces, but olive oil, tomato sauces and butter are commonly served with it. One of the best known pasta dishes, Fettuccine Alfredo, is  made with a rich sauce prepared with butter, cream and Parmigianino Reggiano cheese. Fettuccine are similar to tagliatelle, the flat pasta from the northern Italian region of Emilia Romagna, but are narrower.
Research Source: The Nibble   

This pasta goes well with any entree.

Pasta with Garlic Butter Sauce
Copyrighted 2014, Christine’s Pantry. All rights reserved.

8 ounces uncooked fettuccine pasta
2 teaspoons minced garlic
3/4 cup butter
1/4 cup parmesan cheese
salt and pepper, to taste
chopped parsley, for garnish

Cook pasta according to package directions.

While fettuccine pasta is cooking, in saucepan, heat butter over low heat, add garlic, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.

Drain pasta, return to pot. Pour sauce over pasta, stir until pasta is well coated. Sprinkle each serving with parsley. Enjoy!


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