To cook pasta

1 pound pasta fusilli, penne, spaghetti or fettucine

1 tablespoon salt

For creamy garlic pasta

1 tablespoon olive oil

2 tablespoons butter

¼ cup white or yellow onion diced

6 cloves garlic minced

2 tablespoons flour

⅔ cup heavy whipping cream

½ cup chicken stock

1 teaspoon salt adjust to taste

¼ teaspoon pepper adjust to taste

2 teaspoons Italian seasoning

½ teaspoon red pepper flakes

1 cup Parmesan cheese freshly grated

For garnish

Fresh parsley

Red pepper flakes

Start by boiling a large pot of water. Once the water starts boiling add salt.

Cook pasta in boiling water as per packet instructions until al-dente.

Drain pasta (do not rinse); reserve some pasta cooking water.

In a large skillet or pan heat olive oil and butter.

Add diced onion and saute for 20 seconds.

Add minced garlic and cook for 20 seconds with constant stirring.

Stir in flour and cook with constant stirring until flour is cooked (about 30 seconds)

Reduce heat, and pour heavy whipping cream and chicken stock. Stir and cook until the sauce is thickened, and the sauce coats the back of the ladle.

Add in pasta, salt, pepper, Italian seasoning, and red pepper flakes. Stir everything together.

If the sauce is too thick, adjust the consistency by adding 1 or 2 tablespoons of pasta cooked water.

Turn off the heat, and add freshly grated Parmesan cheese.

Stir until the cheese is melted in the sauce.

Finally, garnish with fresh parsley and some more red pepper flakes if you like, and serve immediately.

*found recipe on https://www.currytrail.in/