This sauce is rich but a little goes a long way! I used it over the Perline pasta from Trader Joe’s stuffed with prosciutto – it was great!
1 whole garlic clove
1 cup heavy cream
Fresh basil, cut into strips.
Salt and pepper to taste
Cut off the head of the garlic. Drizzle with olive oil. Place the head of garlic in a oven proof pan and cover tightly. Roast at 400 for about 50 minutes.
Once the garlic has been roasted, squeeze out the softened garlic into a saucepan.
Add the cream and heat slowly. Using an immersion blender, blend altogether.
Season with salt and pepper. Add the basil and stir.
Meanwhile, cook the pasta until done. Mix everything together and serve.