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Penne Pasta with Alfredo Sauce ( Extremely Creamy! )

This penne pasta with alfredo sauce is gonna make your weeknight meal a breeze! This Italian-inspired cuisine is cheesy, buttery, and velvety, and doesn't leave no stone unturned when it comes to flavor.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

For Boiling Pasta

  • 250 g Penne Pasta
  • Water as required
  • ½ tsp Salt
  • 1 tsp Oil

For the Sauce

  • 4 tbsp Butter
  • 6-7 cloves Garlic chopped
  • 1 tbsp Refined Flour
  • 250 ml Milk
  • Salt
  • Black Pepper Powder a pinch
  • 1 tsp Oregano
  • 6-7 Basil Leaves
  • ½ tsp Red Chili Flakes
  • 70 g Mozzarella Cheese

For the Pasta

  • Boiled Pasta
  • Prepared Sauce
  • Reserved Pasta Water optional

Garnishes

  • 10 g Mozzarella Cheese
  • Basil Leaves

Instructions
 

  • In a pot, boil some water, add salt and oil, and then add penne pasta. Cook it on high heat for 8-10 mins till al dante.
  • Reserve some of that water for later use, and sieve away the rest.
  • Rinse the pasta with cold water to stop the cooking, and set it aside for further use.
  • In a skillet, add butter, once melted, then add garlic and saute it till it turns golden brown on low heat.
  • Add refined flour, and whisk it properly. Then add milk in 3 batches of equal amounts and whisk them properly till you get a smooth sauce.
  • Add salt, black pepper, oregano, red chili flakes, basil leaves, and shredded mozzarella cheese. Mix them well.
  • After that, add the cooked pasta to the sauce and mix well. If you think that the sauce is too thick, add reserved pasta water to maintain the consistency.
  • Finally, garnish the pasta with shredded mozzarella cheese, and basil leaves.
  • Your penne pasta with alfredo sauce is ready to be served.

Notes

  • Make it gluten-free: If you're looking for a gluten-free version of this, use corn flour instead of refined flour, and go for gluten-free penne.
  • Add more veggies: To make the pasta more wholesome, add in veggies like broccoli, mushrooms, tomatoes, and so on for a nutritive kick.
  • You can whip it up in a single pot: Rather than using a pot and a skillet separately, use a single skillet to boil the penne first then make the sauce, and you'll have a fuss-free kitchen.
  • Substitute basil with parsley: For an authentic Italian feel, replace basil with chopped parsley.
 
How to store:
In the fridge: This penne pasta alfredo can be stored in the fridge for 3-5 days by keeping it in an air-tight container.
In the freezer: For longer storage, you can freeze the pasta for a couple of months. Thaw the pasta first, then reheat it to keep the flavors intact.
Tried this recipe?Let us know how it was!