# Components:
→ Pasta
01 - 12 ounces penne pasta
02 - Water
03 - Salt
→ Creamy Garlic Sauce
04 - 2 tablespoons unsalted butter
05 - 4 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1/2 cup whole milk
08 - 3/4 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon red pepper flakes
12 - 1/2 teaspoon Italian seasoning
13 - 1/4 cup reserved pasta cooking water
→ Garnishes
14 - Fresh parsley, chopped
15 - Extra Parmesan cheese
16 - Freshly ground black pepper
# Method:
01 - Fill a large pot with water and season generously with salt. Bring to a rolling boil, add the penne pasta, and cook until al dente, approximately 10 to 12 minutes. Reserve 1/4 cup of pasta cooking water before draining.
02 - In a large skillet over medium heat, melt the unsalted butter. Add minced garlic and sauté for about 30 seconds until aromatic.
03 - Decrease heat to medium-low. Pour in the heavy cream and whole milk, followed by salt, black pepper, red pepper flakes, and Italian seasoning. Stir until combined and allow to gently simmer for 2 to 3 minutes.
04 - Gradually incorporate freshly grated Parmesan cheese into the pan, stirring continuously to achieve a smooth, cohesive sauce. Adjust the consistency by adding reserved pasta water, if required.
05 - Tip in the drained penne and toss meticulously to coat each piece with the sauce. Permit the pasta to absorb flavors for another 1 to 2 minutes over low heat.
06 - Withdraw from heat. Adorn with chopped fresh parsley, extra Parmesan, and a dash of black pepper. Serve immediately.
