Pasta con salsa de queso crema Philadelphia

Ingredientes

• 3 TBS Unsalted Butter
• 1 large Shallot (– small dice)
• 3-4 Cloves Garlic (– thinly sliced)
• 1 1/2 tsp Italian Seasonings ((SEE NOTES))
• 1/4 tsp Crushed Red Pepper Flakes (– or more to taste)
• To Taste Kosher Salt & Ground Black Pepper
• 1/3 Cup Dry White Wine ( – optional (SEE NOTES))
• 3 Cups Reduced-Sodium Chicken Broth ((substitute: vegetable broth))
• 12 ounces Fettuccine ((SEE NOTES))
• 6 ounces Block-Style Cream Cheese (– room temperature & cut into small cubes (SEE NOTES))
• 1/4 Cup Whole Milk (– more or less, to taste (SEE NOTES))
• 1 Cup freshly grated Parmesan Cheese (– plus more for garnish)
• 3-4 TBS Fresh Flat-leaf Parsley (– plus more for garnish)

Preparación

1. 1

   Saute Aromatics: Sauté Aromatics: Add the butter to a large deep skillet or Dutch oven and place over medium heat. Once the butter is melted, add the shallots, garlic, Italian seasonings, and red pepper flakes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring frequently, until shallots are soft, about 2-3 minutes.

2. 2

   Deglaze Pan: Deglaze the Pan: Add the wine to the pan and use the edge of a wooden spoon to scrape up any brown bits collected on the bottom of the pan. Increase the heat to medium-high and simmer, stirring occasionally, until the wine has mostly evaporated, about 2-3 minutes.

3. 3

   Add Broth and Pasta: Pour the broth into the skillet. Then, add the pasta, arranging the noodles so they lay flat in the skillet, completely submerged in the broth. Season the broth with a couple pinches of salt and generous pinch of pepper.

4. 4

   Bring Contents to Boil: Bring Contents to a Boil: Increase the heat to high and bring the broth to a slow boil. As soon as the broth starts to slowly boil, reduce the heat to maintain a simmer. Give the pasta one good stir before moving on to the next step.

5. 5

   Cover and Cook Pasta: Cover and Cook the Pasta: Cover the skillet and let the pasta cook for 5 minutes. Remove the lid, give the pasta a good stir. Return the lid and continue to simmer for 6-10 minutes, or until pasta is almost al dente.

6. 6

   Add Philadelphia Cream Cheese: Add Cream Cheese: Reduce the heat to low and add the cubes of cream cheese to the pan. Vigorously whisk the cubes of cream cheese into the broth.

7. 7

   Add Milk and Parmesan Cheese: Add Milk and Parmesan: Once the cream cheese is completely melted, add the milk and parmesan cheese. Stir the pasta until a smooth, creamy sauce forms. If the sauce is too thick, thin with a bit of milk until desired consistency is reached. (Note: Pasta will thicken as it sits, so you might want to consider making the sauce a little thinner than normal.)

8. 8

   Serve Cream Cheese Pasta: Garnish and Serve Creamy Cheese Pasta: Sprinkle the parsley over the pasta cream cheese. Taste and adjust with more salt and pepper if needed. Serve with extra cracked black pepper and shaved parmesan. Enjoy immediately while warm!