Butter And Rosemary Sauce Recipe

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   Recommended pasta: This sauce probably tastes best of all with tonnarelli, the square fresh noodle (see Ms. Kazans book for tonnarelli recipe).

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   But it can be used with unqualified success on fettuccine or possibly spaghetti.

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   1.

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   Mash the garlic cloves with the back of a knife handle, crushing them just sufficient to split and loosen the peel, that you will throw away.

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   Put the garlic, butter, and rosemary in a small saucepan and turn on the heat to medium.

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   Cook, stirring frequently, for 4 to 5 min.

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   2.

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   Add in the crushed bouillon cube.

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   Cook and stir till the bouillon has completely dissolved.

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    3.

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    Pour the sauce through a fine wire strainer over cooked liquid removed pasta.

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    Toss thoroughly to coat the pasta well.

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    Add in the grated Parmesan and toss once more.

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    Serve at once with additional grated cheese on the side.

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    NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan

* Per serving · 4 servings · Values may vary.

No additional tips available.