This is a fast butter sauce that borrows the aroma of rosemary and garlic. A crushed bouillon cube deepens the flavor, then the sauce is strained straight onto the pasta.
Ingredients
Equipment
Method
- Lightly crush the garlic cloves to loosen the peel, discard the peel, and put the cloves in a small saucepan with the butter and rosemary. Cook on medium heat, stirring frequently, for 4 to 5 minutes.
- Add the crushed bouillon cube and stir until it has completely dissolved.
- Strain the sauce over hot drained pasta, toss to coat well, add the grated Parmigiano-Reggiano, toss once more, and serve with additional cheese.