Butter And Rosemary Sauce Recipe

• 3 x Garlic cloves, up to 4
• 6 Tbsp. Butter, cut into small pcs
• 3 sprg fresh rosemary
• 1 x Beef bouillon cube, crushed
• 1/3 c. Freshly grated parmigiano-reggiano cheese plus additional cheese at the table
• 1 lb Pasta

1. Recommended pasta: This sauce probably tastes best of all with tonnarelli, the square fresh noodle (see Ms. Kazans book for tonnarelli recipe).
2. But it can be used with unqualified success on fettuccine or possibly spaghetti.
3. 1.
4. 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.
5. Put the garlic, butter, and rosemary in a small saucepan and turn on the heat to medium.
6. Cook, stirring frequently, for 4 to 5 min.
7. 2.
8. Add in the crushed bouillon cube.
9. Cook and stir till the bouillon has completely dissolved.
10. 3.
11. Pour the sauce through a fine wire strainer over cooked liquid removed pasta.
12. Toss thoroughly to coat the pasta well.
13. Add in the grated Parmesan and toss once more.
14. Serve at once with additional grated cheese on the side.
15. NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan

garlic, butter, rosemary, bouillon cube, freshly grated parmigiano, pasta

Taken from cookeatshare.com/recipes/butter-and-rosemary-sauce-95322 (may not work)