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FALL is here ya’ll! That means a couple of things… Parties are imminent (hurray for holidays and potlucks!) and my belly is about to be filled with pasta. I don’t know what it is about cooler temperatures but it always has me craving those classic comfort foods like macaroni and cheese or spaghetti. Pasta dishes also happen to be some of the easiest recipes to take to all of our social gatherings AND are freezer friendly. Hard to pass up, am I right?
But the plan here was to step outside of my comfort zone and get a little crazy. I was looking for a super easy recipe I could make for a dinner party and all of the magic started with Barilla (a brand I trust and the #1 choice of Italy). I wanted the cheese sauce to seep into the pasta giving you a perfect bite every time and what better way to achieve that than with Barilla Penne Pasta??
I know what you’re thinking… What’s a pasta dish without a good wine?! And I’m way ahead of you. We planned on pairing the dish with a bright and refreshing Clos du Bois Chardonnay since I felt the fruit forward and balanced oak character would pair perfectly with the pasta and cheese. It wasn’t until I was halfway through cooking that I got the BRILLIANT idea to add a little right into the sauce! I recently started cooking with wine (see my Balsamic Pork Loin) and LOVE the flavor you get when you bring it right into the recipe. One quick call to the hubby later and he had picked up an extra bottle (woot to it being so tasty and reasonably priced!) since I used some in the dish. Also, couldn’t let the remaining go to waste so it happily ended up in my belly!
The perfectly cooked pasta (I followed the box directions) is coated in a smooth, rich, and creamy sauce that has just the right amount of Parmesan cheese! With under 6 ingredients it is really hard to believe how much flavor hits your mouth with that very first bite. Sipping on the Chardonnay adds to the experience and will have your dinner guests swooning.
- 1 box penne pasta ( I suggest Barilla)
- 3/4 cup heavy cream
- 1/4 cup white wine (I suggest Clos du Bois Chardonnay)
- 6 tablespoons butter
- 2-3 cloves garlic
- 1 cup Parmesan cheese, shredded
- salt and pepper
- Cook your pasta according to the package, drain and set aside.
- Melt the butter in a large pot. Once the butter is melted add the garlic and cook 1 minute. Stir in the cream and wine. Cook 2-3 minutes stirring to avoid the milk from burning.
- Add the pasta and Parmesan and stir until cheese is melted. Season with salt and pepper to taste.
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