Ingredients
- 8 oz Anna Ditalini
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 1 cup Heavy Cream
- 2 cloves Garlic, minced
- 2 cups Cento Chicken Stock
- 1 tsp Cento Onion Powder
- 3/4 cup Parmesan Cheese, grated
- 2 tbsp Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large skillet over medium heat, heat olive oil. Add garlic and cook until fragrant, about 1 minute. Pour in uncooked ditalini and toast, stirring often, until lightly golden. Add in chicken stock and bring to a simmer. Cook until most of the liquid is absorbed and the pasta is nearly tender. Stir in heavy cream, then add butter, onion powder, salt, and pepper. Continue cooking, stirring occasionally, until the pasta is creamy and fully cooked. Grate in Parmesan cheese and stir until melted and smooth. Garnish with fresh basil before serving. Serves 4.
