Pasta with Parsley Sauce
- 2 tablespoons butter or extra virgin olive oil
- ¼ cup minced shallot or onion
- 2 or 3 bunches parsley, (about 1 pound), stemmed, washed, and dried
- 1 cup heavy cream or half-and-half
- Salt
- 1 pound cut pasta, such as ziti or penne
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano
Instructions:
Parsley is the most reliable and underrated herb in the western culinary world.
- Begin heating a large pot of water for the pasta. Put the butter or oil in a deep skillet and turn the heat to medium. When the butter melts, or the oil is hot, add the shallot or onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the parsley and cook, stirring, for about a minute. Add the cream and turn the heat to low.
- Salt the pasta water and cook the pasta until it is tender but not mushy. Season the parsley mixture with salt and pepper. Drain the pasta, toss it with the parsley mixture and some grated cheese, and serve.