(30 votes)
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Is from the pasta dishes simplest that I have tried and also one of the richest. The ingredients are very few but, if they are all of quality, we will obtain an exceptional result.
The important is do not overcook the pasta in the saucepan -we will have to remove it a couple of minutes before it is done- so that it finishes cooking in the pan, with the milk and the Parmesan.
Use the type of pasta you have at home: macaroni, propellers ... or rigatoni, which is what you see in the photo, always taking into account the cooking time indicated on the package and those two minutes less.
Pasta with parmesan and sage
A simple pasta dish but with a lot of flavor and an exceptional texture.
- ascen jimenez
- Kitchen: Italian company
- Recipe type: pasta
- Rations: 2
- Cooking time:
- Total time:
Ingredients
- Water to cook the pasta
- Salt for the cooking water
- 60 g grated parmesan
- 45g milk
- 160 g of pasta (in my case, rigatoni)
Music
We prepare the ingredients
We put plenty of water in a saucepan. When it starts to boil we add a little salt and then we add the pasta.
Let it cook for two minutes less than indicated on the package.
Meanwhile we grate the Parmesan if we have not grated it yet and wash and dry the sage leaves.
When the pasta is practically cooked (when there are two minutes left), we put it in a wide pan without draining it too much.
Add the milk, the grated Parmesan and the sage leaves.
We integrate all the ingredients well, with a wooden spoon, while it finishes cooking.
It will be ready after two or three minutes, when a cream cheese like the one seen in the photos is formed on the pasta.
Notes
In this case the recipe is for two people. If we want to cook for 4 we will only have to double the quantities.
More information - Parmesan lollipops