- 1 lb dry pasta (I used penne rigate)
- 4 C vegetable or chicken broth
- 2 1/2 C heavy cream
- 1/2 C fresh Asiago cheese, grated
- 3 oz. cream cheese
- 4 tbsp salted butter
- 3 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1 tsp cracked black pepper
- 1/2 tsp Kosher salt, to taste
- Place a large, heavy-bottomed pot over medium-high heat. Add your butter and let melt. When the butter begins to foam stir in your minced garlic.
- Let the garlic cook for 3 minutes or so, until fragrant and starting to brown. Pour in the broth, then the heavy cream.
- Stir in your dry pasta and increase the heat to medium-high. Once the pasta is simmering add in the black pepper, dried herbs, and granulated garlic. Stir together and taste. Add the salt – plus more – if needed.
- Reduce the heat to just under medium and cover. Let cook for 10-12 minutes, stirring every 5 so the pasta doesn’t stick.
- When the pasta is almost al dente stir in the cream cheese and grated asiago until well combined. Cover and cook for 5 minutes more, or until the pasta is done to your liking.
- The sauce will thicken the longer it sits, so I wouldn’t make this too far ahead of dinner time.