Penne in a Garlic-Cream Sauce

You can look in my fridge at any point in time and find cream. If cream is missing from my fridge, then you can find me making a quick trip to ShopRite to pick some up. Cream is about as essential to my fridge as milk is to anyone else's.

If I was on a desert island and could bring along one ingredient, I'd bring cream. Yes, I would.

Of course, I do have other essential ingredients. Butter. Salt, a close second. Fresh cloves of garlic (but not those jars of pre-minced stuff you find at the store). Parmesan cheese is present in many of my favorite recipes. But, I do believe cream tops the list.

Scrambled eggs are so much lighter with a good douse of cream.

Chowders are pleasantly thicker and richer with a cup of cream.

Pie crusts benefit through a glossy, nicely browned crispness that only comes from being coated with cream.

My husband is always stealing some for his coffee.

And I could not make my favorite, weeknight meal without it.

This meal, which my family simply calls, "Penne," is the meal I go to when I am completely out of ideas of what to make for dinner. It's pretty quick and oh, so delicious. It combines many of my essential ingredients...garlic, chicken broth, parmesan cheese and of course, cream.

"If you're afraid of butter, use cream!" ~ Julia Child

Penne in a Garlic-Cream Sauce

Serves 2 - 4
Total Time: 30 minutes

1 T. olive oil

2 T. onion, minced fine

1/2 tsp. salt (plus more to season)

3 garlic cloves, minced

8 ounces penne (2 1/2 cups)

2 1/2 cups chicken broth

1/2 cup heavy cream

5 oz. baby spinach (optional)

1 ounce Parmesan, grated (about 1/2 cup)...I usually do more

Mince onion. Bring oil to heat in a large saute pan. Add onion and salt to the pan and saute over medium heat until soft, about 3 minutes.  

Add minced garlic and saute for another 30 seconds. 

Add penne, broth and cream. 

Bring to a boil. 

Cover and simmer on low until penne is tender, about 10 minutes. 

At this point, if you wish, add spinach and cook until wilted, about 2 minutes. 

Then add parmesan and stir until melted. I am generous with the parmesan! You know you have added enough cheese when the sauce turns thick and creamy. 

Season with salt and pepper. Serve immediately.

You can heat up leftovers by heating the penne in a saucepan with a little extra cream. Do not try heating in the microwave. The sauce will break and you will have greasy pasta for lunch.

Recipe adapted from The America's Test Kitchen Family Cookbook.