Creamy White Busiate Pasta

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This is creamy white sauce on Busiate pasta. The pasta sauce is similar to a classic Alfredo sauce but with an addition of sauteed garlic and cream.

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Busiate pasta is a style of pasta from western Sicily. It's made from durum wheat flour (semolina flour) and shaped like an old-school telephone cord. For about 1 lb of fresh busiate, use 300g semolina and 150 mL of water. Roll the pasta into a long skinny rod about 4-5 mm in diameter, then coil it around a thin stick like a bamboo skewer. Then, cut the coiled pasta into about 2-3 inch pieces.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Saucier

• Colander

• Microplane/Zester

• Busiate pasta

• Olive oil

• Garlic

• Parmigiano Reggiano

• Butter

• Heavy cream

• Salt

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DIRECTIONS

STEP 1: SAUCE

• Add a little olive oil to a large skillet preheated over medium heat.

• Add the minced garlic and cook until fragrant and slightly browned, but be careful not to burn it.

• Add in the butter and cream and bring to a low simmer.

STEP 2: PASTA

• Fill a large saucier or pot with about 3 quarts of water and boil.

• Once boiling, generously salt the water, then add in the pasta.

• Cook for about 5-8 minutes until al dente.

• Retain about 1 cup of the pasta water.

STEP 3: COMBINE

• Drain the remaining pasta water and immediately add the pasta to the sauce.

• Toss to fully coat.

• Add pasta water as needed to reach a creamy sauce consistency.

STEP 4: SERVE

• Top with freshly grated Parmigiano Reggiano and serve.

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INGREDIENTS

Makes 4-5 servings

• 1 lb Busiate pasta, fresh

• 2 TBSP olive oil

• 3 cloves garlic, finely minced

• 1/2 C Parmigiano Reggiano, grated

• 1/2 C butter, unsalted

• 1 C heavy cream

• Salt to taste

• Pasta water as needed, about 1/2 C

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