Sherry, Garlic, & Cream Pasta

I put this together with supplies I had on hand during quarantine, and it has become one of my new favorites.

INGREDIENTS

• Dried pasta (I love Campanelle for this)
• Butter
• Granulated or minced garlic
• Salt
• Pepper
• Sherry
• Milk or cream
• Fresh shaved parmesan cheese or similar from the fancy cheese section of the store (I prefer what is often called a "Salad blend" which contains Asiago, Parmesan, & Romano)
  

INSTRUCTIONS

1. This is the kind of pasta you can just throw together in any quantity you want. I'll provide rough measurements below for a person sized portion, but don't be too particular about it, you can always adjust. 
2. Bring pot of water to boil, add salt once boiling, then cook pasta in desired quantity.
3. Using a small skillet or fry pan, melt about 2T of butter on medium.
4. Add a dash of salt, pepper, and a spoonfull of minced garlic, or a dash of granulated garlic.
5. Once hot, add sherry. About 1.5T. You don't really need to measure, just pour a little in there. 
6. Add pasta to this mixture, and stir. 
7. Smell it. Once the alcohol smell of the sherry is gone, you know the alcohol has cooked off. Now you can add your dairy. 
8. If using gas stove - turn the heat down to low, if using electric, just remove the pan from the eye and turn down to low while you wait for it to cool, then bring the pan back to the eye once the heat has gone down.
9. Give it a moment too cool down, then add a splash of milk (about 2T, a little more than the sherry). You don't want the milk to scald.
10. Add a handful of cheese. You'd be surprised at how little you actually need to get the right taste and texture!
11. Alternate between stirring and letting rest on low until sauce has thickened. Feel free to taste along the way to add more garlic, pepper, or salt (or even butter!). 

Sign up for occasional news and recipes from Mary Catherine by email

© MARY CATHERINE PFLUG 2020

Made with Hatton, Stevie Sans, Parkside & Titling Gothic Extended. Design by Alexandra Walker.