Rosemary Pasta in Butter-Roasted Garlic Sauce
Description
Make this simple and quick pasta as a main dish or as a side, using many ingredients that are probably already in your pantry. If wanting a vegetarian option, substitute vegetable stock for the chicken stock.
Ingredients
6 T. unsalted butter, divided
1/2 c. finely chopped onions
6 cloves garlic, chopped coarsely
1 c. chicken stock
2 T. chopped fresh rosemary, plus 4 - 6 sprigs, for garnish
1 lb. spaghetti
1/4 c. grated Parmesan cheese, plus more for garnish
kosher or sea salt
freshly ground black pepper, to taste
Directions
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In a large saute pan over low heat, melt 4 T. butter; add onions, slowly cooking until a deep golden brown, after about 7 - 10 minutes. Add garlic; cook 2 minutes.
Add chicken stock and chopped rosemary; increase heat to medium-high; cook until reduced by one third, about 6-8 minutes.
Meanwhile, in a large pot, add 3 T. salt to 3 quarts water; bring to a full rolling boil. Add the spaghetti; return to a boil; cook for 7 - 10 minutes, until al dente; drain; add pasta to sauce in the pan. Add the remaining butter and Parmesan cheese; mix well until the butter is incorporated. Adjust to taste with salt and pepper.
Serve.
4 servings.