Author Notes: No need to make a separate sauce for your pasta: In this recipe, from the blog Damn Delicious (yep, that's right), dry pasta is boiled in a mixture of milk and broth. Because the pasta releases its starches as the liquids reduce and concentrate, you end up with a creamy, flavorful coating. Experiment with adding red pepper flakes, tomato paste, or chopped herbs (basil!) when you add the garlic. —Sarah Jampel
tablespoon olive oil
cloves garlic, minced
cups vegetable broth (or chicken stock)
cup milk (more as needed)
tablespoons unsalted butter
ounces fettuccine or other long noodle
Salt and pepper, to taste
cup freshly grated Parmesan
Chopped parsley, for garnishing
- In a large, wide skillet over medium-high heat, heat the olive oil. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes.
- Stir in the broth, milk, butter, and dry pasta. Season with salt and pepper.
- Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the pasta is cooked through, 15 to 18 minutes. Stir in the Parmesan and add additional milk if the sauce is too thick.
- Garnish with parsley and serve immediately.
- This recipe is a Community Pick!