Ingredients
350 g Fusilli
60 g parmesan cheese
10 - 15 garlic confit cloves
2 tbsp. olive oil
1 large yellow onion chopped
2 tbsp. tomato paste
1 tbsp. aleppo pepper/chili flakes
Salt and pepper
250 ml heavy cream/ coconut milk
Chives and parmigiano reggiano
Directions
Step 1
Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. You want it to be al dente, since the pasta will be cooked in the sauce as well.
Step 2
Sizzle the onion over medium-high heat with olive oil for one minute. Then add tomato paste, chili flakes, salt and pepper and cook for 30 seconds.
Step 3
Add heavy cream and cook for another 3-5 minutes.
Step 4
In a separate bowl mix together garlic confit, parmesan cheese and black pepper.
Step 5
Add the pasta to the sauce together with the garlic confit-parmesan mix. Then, gradually add pasta water (start with ¼ cup) and cook together for about 2-3 minutes, until you get smooth and creamy texture and the fusilli is fully cooked.
Step 6
Serve with chives and parmigiano reggiano.
