Thursday, March 7, 2013

Fusilli With Cream Sauce

This is a simple and tasty cream sauce that you can whip up and add to any pasta. I used corn fusilli.

16 oz corn fusilli pasta
1/4 onion, chopped
4 large garlic cloves, minced
4 tbsp olive oil
3/4 c chicken broth
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 c heavy whipping cream

Cook and drain the fusilli. 

In a skillet, saute onion and garlic in the oil until tender. 

Stir in broth and seasonings; boil for eight minutes, or until reduced by half. 

Stir in the cream; cook for 8-10 minutes, or until the sauce is reduced to 1 1/4 cups. 

Combine sauce with fusilli.

...And you have dinner. Fresh herbs would make this even better. You could also use rice pasta, which has a milder taste than corn pasta.

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