Fiore rigatoni with browned butter, crispy garlic and shaved Parmigiano Reggiano
I wish I had the same kind of love affair with green vegetables that I have with pasta, because after a weekend of cooking great food, the veggies would have been the wiser choice. However this unusual pasta’s been waiting patiently in my pantry for the past couple of weeks and I was dying to see how it cooked up. The answer is perfectly.
I melted a couple (generous) tablespoons of salted butter in a small skillet and cooked it until the foam resided. Just before it began to brown I added 3 minced garlic cloves and sautéed the garlic in the butter for about 30 seconds. The garlic got crisp, the butter turned golden and my kitchen smelled heavenly. I stirred the garlic butter into hot, al dente pasta and poured the pasta into a pre-heated bowl. Shaved Parmesan cheese and a light sprinkling of parsley finished it off. Serving size: Just for me!