Drunk Pasta with Cheese
This recipe originated from one of our late night pasta-fests when we had run out of canned tomatoes. We ended up adding whatever we could find into the pasta and the result was a huge hit. The ingredients seem a little strange (milk and white wine?) but it tastes great. The pasta is close to a mac-and-cheese but the red pepper flakes give it a nice kick. Serve in heat-safe Solo cups with plastic utensils to minimize the cleanup.
Read the original post here.
1 lb pasta (oriechette, pipe rigate, or shells work best)
1 ½ cup grated Parmesan cheese
1/4-1/2 cup milk
splash white wine
pinch garlic powder
pinch red pepper flakes
Bring a pot of water to a boil. Add pasta and cook for 8-12 minutes or until al dente.
Drain pasta but be sure to save a little bit of pasta water in the pot.
Return the cooked pasta to the pot and, while stirring, add the Parmesan cheese.
While continuing to stir, pour in a splash of milk and a splash of white wine (I promise, it’s good).
Add several shakes of garlic powder and red pepper flakes to taste.