Garlic Cream Sauce

Garlic Bulbs, Cloves

by Cat, July 2009 (Photo, right, from Wikimedia Commons (7))

See also: Garlic & Scapes (About); Ravioli with Garlic Cream Sauce

This post includes two versions of this sauce.

See also Bell’Alimento (3) for another recipe.

We have a wonderful Italian restaurant here in Bigfork: When In Rome (4), and one of my favorite dishes there is any type of Ravioli with Garlic Cream Sauce. The first time I tried it, I just had to learn how to make that wonderful sauce.

Garlic Cream Sauce, Version 1

This version is from my recipe for Ravioli with Garlic Cream Sauce, but was originally adapted from NottaPasta (2). This version does not use a flour roux, just heavy cream, and is most like that at When in Rome Ristorante Meditarraneo.

This garlic cream sauce is great on ravioli, and would also be good tossed with penne pasta and broccoli or asparagus.

Ingredients & Equipment:

• 1 1/2 Tbsp olive oil or butter
• 2 or more garlic cloves, enough to make 1 Tbsp, minced
• pinch crushed red pepper (optional)
• 1/4 – 1/3 cup heavy cream
• Unrefined Sea Salt and freshly-ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese
• heavy-bottomed saucepan or skillet

 Method:

1. Peel and mince garlic fine, enough to make 1 Tbsp. Grate the cheese and set aside.
2. Warm oil/butter in saucepan over medium heat until hot. Add garlic and cook until golden brown. If using, add red pepper when garlic is almost golden.
3. Add cream and stir until just comes to a boil. Reduce heat to a low simmer, add cheese, and adjust seasoning.

Garlic Cream Sauce Version 2

This recipe, adapted from food.com (1), serves 2, and is excellent with chicken or pasta. You could also add finely chopped scapes in addition to the garlic cloves, if desired. The base of the sauce is a butter & flour roux, with broth and cream.

Ingredients & Equipment:

• 1 Tbsp olive oil or butter
• 2 or more garlic cloves, enough to make 1 Tbsp, minced
• 1 Tbsp unbleached white flour
• 1/4 cup homemade chicken or beef broth
• 1/2 cup light cream
• Unrefined Sea Salt and freshly-ground black pepper, to taste
• 2 1/2 Tbsp freshly grated Parmesan cheese
• heavy-bottomed saucepan or skillet
• sauce whisk

Method:

1. Melt butter in saucepan; add garlic and cook over medium heat for 1 minute – just enough to warm it.
2. Add flour and cook 1 minute, stirring constantly.
3. Stir in broth and cream using whisk. Cook, stirring frequently, until sauce boils and thickens.
4. Season with salt and pepper, then add cheese and stir just until melted.

References:

1. Food.com: food.com/recipe/creamy-garlic-penne-pasta-43023
2. NottaPasta: nottapasta.com/index.php?page=recipe&id=123
3. Bell’Alimento: bellalimento.com/2011/10/05/ravioli-in-bianco-ravioli-with-garlic-cream-sauce
4. When in Rome Bigfork: WhenInRomeBigfork.com