Garlic Confit Pink Sauce Pasta

Ingredients

• 2 cup Garlic cloves (peeled, for confit)
• 1.5 cup Olive oil (enough to submerge garlic)
• 3 sprig Fresh thyme
• 1 Shallot (finely diced)
• 2 tbsp Tomato paste
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese (freshly grated)
• 1 lb Pasta (such as rigatoni or penne)
• Red pepper flakes (to taste)
• Salt and black pepper (to taste)

Steps

1. 1

   Preheat your oven to 250°F (120°C). Place the peeled garlic cloves and thyme sprigs in a small oven-safe dish and cover completely with olive oil. Bake for about 45 minutes to 1 hour, or until the garlic is soft and golden.

2. 2

   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

3. 3

   In a large skillet, add 2 tablespoons of the oil from the garlic confit. Sauté the diced shallot over medium heat until translucent, about 3-4 minutes.

4. 4

   Add the tomato paste and red pepper flakes to the skillet. Stir and cook for 2 minutes until the paste darkens slightly in color.

5. 5

   Add about 1/2 cup of the softened garlic confit cloves to the pan, mashing them slightly with a wooden spoon so they incorporate into the sauce.

6. 6

   Pour in the heavy cream and whisk to combine with the tomato and garlic base. Bring to a gentle simmer.

7. 7

   Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.

8. 8

   Add the cooked pasta to the skillet. Toss well to coat, adding a splash of the reserved pasta water if the sauce is too thick. Serve immediately with extra Parmesan.

Notes

The remaining garlic confit and oil can be stored in a sealed jar in the refrigerator for up to two weeks. Use the oil for salad dressings or sautéing vegetables.

Nutrition per serving

• pasta
• main course
• garlic
• vegetarian
• comfort food
• dinner
• creamy