Creamy Garlic Parmesan Penne Pasta: Rich and Velvety

Ingredients

• 1 lb (450g) penne pasta
• 4 qts (3.8L) water
• 2 tbsp (30g) salt
• 4 tbsp (56g) unsalted butter
• 4 cloves (20g) garlic, minced
• 2 tbsp (16g) all-purpose flour
• 2 cups (480ml) whole milk
• 1 cup (100g) grated Parmesan cheese
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) cracked black pepper
• 1 tsp (2g) Italian seasoning
• 2 tbsp (8g) fresh parsley, chopped
• Red pepper flakes (optional, for garnish)

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the penne and cook for 1–2 minutes less than the package instructions for al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.

2. 2

   Melt the butter in a large skillet over medium-low heat. Add the minced garlic and sauté for 1–2 minutes until soft and translucent.

3. 3

   Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually pour in the milk, whisking constantly.

4. 4

   Simmer for 3–5 minutes until the sauce thickens. Stir in the Parmesan cheese, Italian seasoning, salt, and pepper until melted and velvety.

5. 5

   Transfer the drained penne directly into the skillet. Toss vigorously over medium heat for 60 seconds, adding reserved pasta water one tablespoon at a time if the sauce is too thick.

6. 6

   Garnish with chopped fresh parsley and optional red pepper flakes before serving.