Penne with Garlic Sauce
Submitted by spaman
Penne with creamy roasted garlic sauce, crispy bacon, white wine, tomatoes, and Parmesan. A rich Italian-style pasta that makes a whole head of garlic taste sweet and mellow.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minA whole head of roasted garlic is the foundation of this pasta. Slow-roasting turns garlic’s sharp bite into a mellow, almost caramelized paste that squeezes out of the skins like soft butter. Stirred into a base of crisped bacon and olive oil, it gives the sauce a deep, savory backbone no amount of fresh garlic could match.
The sauce builds in layered reductions, which is what keeps it from tasting like a simple cream pour. White wine goes in first and reduces by half to concentrate the acidity and cook off the alcohol. Cream, diced tomato, and basil come next for another slow reduction until thickened. Grated Parmesan stirred in last brings everything together into a glossy, clingy sauce that coats the hollow tubes of penne from the inside out.
Pro Tips
- Roast the garlic ahead. Slice the top off a head, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 40 minutes until soft and golden.
- Save a cup of pasta cooking water. Drop by drop, it loosens the sauce and helps it cling to the penne.
- Reduce the cream gently. A hard boil can break the sauce into greasy and watery layers.
- Use real Parmigiano-Reggiano for flavor; pre-grated “parmesan” in a shaker will not melt smoothly.
Variations
Ingredients
Directions
Cook pasta.
In a skillet over high heat add olive oil and finely chopped bacon.
Cook until golden add the roasted head of garlic by squeezing the soft garlic into the pan.
Cook for awhile to reduce then add white wine.
Stirring occasionally continue to reduce.
Add the cream, tomato and basil continue to reduce.
Slowly stir in the grated parmesan and blend into smooth sauce.
When reduction is complete add the penne and cook to heat it through.
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