Description
Twirl your fork into creamy heaven with this Rotini Cheesy Italian Herb Alfredo that beats any restaurant version. Carb lovers, this one’s for you.
Ingredients
Scale
- 16 oz (450g) rotini pasta
- 2 Tbsp (28g) unsalted butter
- 3 cloves garlic, minced (about 1 Tbsp)
- 2 cups (480ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- ½ cup (50g) shredded mozzarella cheese
- 1 Tbsp Italian herb blend (or ½ tsp each of dried basil, oregano, thyme, and rosemary)
- ¼ tsp crushed red pepper flakes (optional, for heat)
- ½ tsp salt, or to taste
- ¼ tsp freshly ground black pepper
- 2 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and let reduce slightly for 3-4 minutes.
- Add Italian herbs, red pepper flakes (if using), salt, and pepper. Simmer for 2 minutes to infuse flavors.
- Remove pan from heat. Gradually add Parmesan cheese while whisking constantly, then add mozzarella, stirring until completely melted and sauce is smooth.
- Add drained pasta directly to the sauce, gently tossing to coat thoroughly. If needed, add splashes of reserved pasta water to reach desired consistency.
- Allow pasta to sit in sauce for 2 minutes so flavors can meld. Serve immediately garnished with fresh parsley and additional Parmesan if desired.