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Heat your pasta in boiling water, remove and set aside.
Heat the olive oil in a saute pan with the hot pepper.
Now add the onions, salt and pepper and then cook until the onion softens.
Next add the garlic and cook for an additional one more minute.
Ok lets add the chicken broth and bring to a slow boil.
At this point its time to add the cream and barely return it to a very gentle simmer.
Since it is cream, over cooking can cause it to break down.
It’s now time to add the basil and additional salt and pepper to taste if needed.
Its time for the finish, with tongs drain by lifting and add the pasta, stir in to incorporate it into the sauce and serve immediately.
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ChefDPoe 6 years agoChiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. The term comes from the French language. It means 'made of rags' referring to the fabric-like strips that result in this technique. Stack the leaves one on top of the other and roll tightly into a cylinder. Slice the cylinders of leaves crosswise into thin strips, approximately ¼” in width. [I posted this recipe.]