Description
This Spicy Creamy Pappardelle Pasta recipe delivers a rich and flavorful dish that comes together in just 25 minutes. Perfectly cooked pappardelle noodles are enveloped in a luscious cream sauce infused with garlic, red pepper flakes, and Parmesan cheese, then garnished with fresh basil for a vibrant finish. Ideal for a quick weeknight dinner that satisfies with a spicy kick and indulgent creaminess.
Ingredients
Scale
pasta
- 12 oz pappardelle pasta
sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes
- Salt to taste
- Black pepper to taste
garnish
- Fresh basil for garnish
Instructions
- Cook the pasta: Cook the pappardelle according to package instructions until al dente. Drain and set aside.
- Heat olive oil: In a large skillet, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté garlic and spices: Add the minced garlic and 1 teaspoon red pepper flakes to the skillet. Sauté for 1-2 minutes until garlic is fragrant but not browned, allowing the spicy flavor to infuse the oil.
- Add heavy cream: Pour in 1 cup of heavy cream and stir well. Bring the mixture to a gentle simmer to start thickening the sauce.
- Incorporate Parmesan and seasonings: Stir in 1/2 cup grated Parmesan cheese, salt, and black pepper to taste. Mix thoroughly until the cheese melts into the cream, creating a rich, creamy sauce.
- Toss pasta in sauce: Add the cooked pappardelle to the skillet, tossing to coat the noodles evenly with the creamy, spicy sauce.
- Garnish and serve: Finish by garnishing with fresh basil leaves for a burst of freshness and serve immediately for optimal taste and texture.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest sauce texture.
- Adjust red pepper flakes to control the heat level according to taste.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- Fresh basil can be substituted with parsley if preferred.
- Serve immediately to enjoy the pasta at its creamiest and not let the sauce separate.
