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Kosher recipe: Alfredo Mostaccioli
Published: 03/16/2009 by Chef Mendy
INGREDIENTS 1 (16 ounce) package mostaccioli 1 cup heavy cream 1/2 cup butter 1/2 cup grated Parmesan cheese 1 cup chopped fresh parsley 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder DIRECTIONS 1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2) Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately. NOTE: Mostaccioli, is just a different type of Penna pasta. It is smooth on the outside making it great for accompanying sauces. If you cant find it in your local store then you can substitute it for basic Penna pasta. Garnish with freshly chopped herbs Total time: 25 minutes Live Eat Be Happy MB
