Pasta With Creamy Herb Sauce

Name: Pasta With Creamy Herb Sauce
Total time: 30 min
Ingredients: Kosher salt; 1 1/2 cups heavy cream; 3 sage leaves; 3 sprigs thyme or oregano; 1 small rosemary sprig; 1 cinnamon stick (or a grating of nutmeg); Black pepper; 1 pound linguine, fettuccine or another long noodle; 1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

4.0

(154)

cooking.nytimes.com

Your recipes

Total: 30 minutes

Servings: 4

Author : Ali Slagle

heavy cream herbs pasta

Ingredients

Remove All · Remove Spices · Remove Staples

Kosher salt1 1/2 cups heavy cream3 sage leaves3 sprigs thyme or oregano1 small rosemary sprig1 cinnamon stick (or a grating of nutmeg)Black pepper1 pound linguine, fettuccine or another long noodle1 bunch dark leafy greens, such as kale, mustard greens, broccoli rabe or mature spinach, stems removed and cut or torn into 2- to 3-inch pieces

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta’s ready.

Step 2

When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.

Step 3

Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.