Creamy Garlic Penne Pasta

There's something magical about a bowl of creamy pasta that just makes everything better. This garlic penne has been my go-to recipe since my early cooking days, and it never fails to bring comfort. The sauce clings perfectly to each ridged pasta tube, creating little pockets of creamy, garlicky goodness in every bite.

Last week I made this for my brother who swears he doesn't like creamy pasta. By the end of dinner, he was sopping up the last bits of sauce with garlic bread. Sometimes the simplest recipes make the best converts.

Essential Ingredients

Choose penne rigate those ridges really trap the sauce. Real butter makes the base for our velvety sauce. Fresh garlic forget the pre-minced stuff for this one. Whole milk creates that perfect creamy texture. Good chicken broth adds depth to the sauce. A pinch of red pepper flakes wakes everything up. Fresh parsley brightens the whole dish. Parmesan cheese get the real stuff, trust me.

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Detailed Instructions

Pasta Perfection:

Get that water boiling and salt it well I mean really well. It should taste like the sea. Cook your penne until it's just tender but still has a bit of bite.

Building the Sauce:

Melt your butter over medium heat until it starts to bubble. Add the minced garlic and let it dance around until it smells amazing but watch it like a hawk, burnt garlic ruins everything.

Creating Silk:

Sprinkle in the flour and let it cook for a minute this gets rid of that raw flour taste. Now slowly pour in your liquids, whisking like your life depends on it. No lumps allowed!

The Marriage:

Toss your cooked pasta right into that silky sauce. Let everything hang out together for a minute, getting to know each other. The pasta will drink up some of that sauce and become even more delicious.

The first time I made this, I burnt the garlic and almost gave up. Now it's become such a staple that I could probably make it with my eyes closed though I wouldn't recommend that!

The Perfect Match

A big bowl of this pasta begs for some crusty garlic bread on the side. Lately, I've been roasting some cherry tomatoes until they burst, then scattering them over top their sweet acidity cuts through the richness perfectly. When I'm feeling fancy, I'll throw together a quick arugula salad with lemon vinaigrette.

Switch It Up

Some nights I'll toss in sautéed mushrooms that I've cooked until golden. Other times, I fold in handfuls of baby spinach right at the end, letting the heat wilt it gently. My neighbor adds crispy bacon bits and peas to hers honestly brilliant. During summer, I love adding fresh basil instead of parsley.

Keep It Fresh

Let's talk leftovers though honestly, we rarely have any! If you do, pop them in the fridge in a sealed container. When you're ready to reheat, add a splash of milk and warm it slowly on the stove. The microwave works in a pinch, but the stovetop brings the sauce back to life better.

Pasta Philosophy

You know what I love most about this dish? It's forgiving. Had a rough day and overcooked the pasta slightly? The sauce will still make it work. Added too much garlic? There's no such thing in my book. It's the kind of recipe that lets you find your own rhythm in the kitchen.

Sunday Night Tradition

This pasta has become our Sunday night tradition. My kids now recognize the sound of garlic hitting the hot pan and come running to the kitchen. Even my picky nephew, who normally survives on chicken nuggets, asks for seconds.

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I remember watching my mom make cream sauce, how she'd patiently whisk it until it was just right. Back then, I thought she was being fussy. Now I know she was teaching me that good food takes a little love and attention. This pasta has become my way of passing that lesson on, one creamy, garlicky bowl at a time.

Whether you're cooking for one or feeding a crowd, this recipe has a way of making everyone feel special. There's something about a bowl of perfectly sauced pasta that just makes the world feel a little bit better. And isn't that what cooking is all about?

Frequently Asked Questions

→ Can I use a different pasta shape?

Yes, any medium pasta shape like rotini or fusilli works well with this sauce.

→ Can I make this vegetarian?

Yes, simply substitute vegetable broth for the chicken broth.

→ What can I add to this dish?

Try adding grilled chicken, shrimp, or sautéed vegetables for extra substance.

→ Can I use half and half instead of milk?

Yes, half and half will make the sauce even creamier.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.