15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Thanks for watching!
#creamygarlic #creamygarlicsauce #creamypasta
Authentic Fettuccine Alfredo only 3 ingredients
The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly made fettuccine (see my recipe), but you can of course buy that if you’re short on time. Also buy the real deal Parmigiano Reggiano cheese for the ultimate flavour. Look for the best butter you can afford, grass fed dairy cow is the best. This fettuccine alfredo is smooth, silky and rich, making this pasta dish incredible. Fettuccine Alfredo is an Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the Galleria Colonna. Alfredo later opened up the restaurant named Alfredo in 1914 in central Rome. Traditionally there is no cream, chicken or anything else in Alfredo’s recipe, it’s the cheese that thickens the sauce made from the butter and pasta water.
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Creamy Tuscan Chicken Pasta | The Golden Balance
#shorts
Creamy Tuscan Chicken Pasta ????
2lbs Chicken breast
2 Tbsp flour
2 tsp garlic powder
2 tsp paprika
2 tsp chili powder
1 tsp onion powder
Salt to taste
Brown on both sides and finish in the oven for 10-15 minutes at 350F (depends on thickness)
8oz Pasta
1/2 onion & bell pepper
5 sun dried tomatoes
5 cloves garlic
2 Tbsp tomato paste
1/4 cup stock
1/2 cup heavy cream
1-2 oz Parmesan or pecorino Romano
1/2 cup cherry tomatoes
2-4 oz spinach
how to make REAL CACIO E PEPE like they do in ROME
This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky. I'm going to show you the real, authentic way to make cacio e pepe the right way.
#CacioePepe #Pasta #NotAnotherCookingShow
Links to the 3 Other Roman Pasta...
CARBONARA
ALLA GRICIA
AMATRICIANA
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How to use Store-bought Pesto Sauce at its Best
Watch this video to learn how to cook pesto pasta in the Italian way with store-bought pesto and also to unlearn the typical mistakes that people do cooking this dish and pasta in general.
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INGREDIENTS FOR 4 PEOPLE:
SPAGHETTI (or other pasta) _____ 380g
STORE-BOUGHT PESTO _________ 1 JAR
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Italian Grandma Makes Fettuccine with Ricotta
FETTUCCINE WITH RICOTTA:
1 lb Homemade Fettuccine Pasta (or your favorite Pasta) (453g)
1 lb Whole Milk Ricotta (453g)
1 cup Pecorino Romano Cheese, grated (100g)
¼ cup Fresh Parsley, chopped (5-10g)
¼ tsp Black Pepper or to taste (1.5g)
½ tsp Salt or to taste (3g)
½ cup Hot Pasta Water (120ml)
Sprinkle Fresh Parsley & Pecorino Romano Cheese on top before serving
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!