Creamy Parmigiano-Reggiano Sauce
Toss this creamy sauce with hot cooked pasta, or drizzle it over steamed broccoli or roasted Brussels sprouts.
Total Timeunder 30 minutes
Make Ahead RecipeYes
Taste and Texturecheesy, creamy, garlicky, rich
Type of Dishpasta sauce, sauces
- ½ cup Onion-Garlic Puree
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1½ cup grated Parmigiano-Reggiano cheese
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
Heat the Onion-Garlic Puree in a small saucepan over medium heat.
Meanwhile, in a small bowl, whisk the milk into the cornstarch.
Whisk the cornstarch mixture into the onion-garlic puree. Raise the heat to high and bring the mixture to a boil, whisking constantly. Then reduce the heat to low and continue to cook the sauce until it has thickened, about 1 minute.
Add the cheese and the nutmeg to the sauce and whisk until melted. Season with salt and pepper to taste. Serve, or store in a covered container in the refrigerator for up to 3 days.
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