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
cloves garlic, minced
vegetable broth (or chicken stock)
milk (more as needed)
ounces fettuccine or other long noodle
Salt and pepper, to taste
freshly grated Parmesan
Chopped parsley, for garnishing
In This Recipe
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.
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.