Creamy Garlic Confit Fusilli

Serves approximately 4

*Ingredients*
350 g Fusilli
60 g parmesan cheese
10-15 garlic confit cloves (you can find the recipe for my garlic confit on my website)
2 tbsp. olive oil (I used the garlic confit oil)
1 large yellow onion- chopped
2 tbsp. tomato paste
1 tbsp. aleppo pepper/chili flakes (reduce by half if you don’t like it spicy)
Salt and pepper
250 ml heavy cream/ coconut milk

Topping:
Chives and parmigiano reggiano

*Instructions*

1. Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. You want it to be al dente, since the pasta will be cooked in the sauce as well.

2. Sizzle the onion over medium-high heat with olive oil for one minute. Then add tomato paste, chili flakes, salt and pepper and cook for 30 seconds.

3. Add heavy cream and cook for another 3-5 minutes.

4. In a separate bowl mix together garlic confit, parmesan cheese and black pepper.

5. Add the pasta to the sauce together with the garlic confit-parmesan mix. Then, gradually add pasta water (start with ¼ cup) and cook together for about 2-3 minutes, until you get smooth and creamy texture and the fusilli is fully cooked.

6. Serve with chives and parmigiano reggiano.

Enjoy!