Brown Butter Garlic Penne

Some evenings call for maximum comfort with minimum effort, and this is my answer. I let the butter go just slightly golden before the garlic goes in, which adds a lovely nutty depth, then it's cream, Parmesan and pasta. Thirty minutes, one pot of water, one skillet.

The sauce secrets

Golden butter. Cook it for a minute until it smells nutty and turns light gold. Don't let it go dark.

Fresh garlic, gentle heat. Burnt garlic tastes bitter.

Simmer, don't boil. Cream that boils can split.

Grate the Parmesan yourself. It melts silky smooth.

Pasta water is gold. Its starch makes the sauce glossy and helps it cling.

Make it a meal

• Chicken: add sliced grilled chicken.
• Shrimp: sear shrimp in the pan before making the sauce.
• Mushrooms: brown sliced mushrooms first.
• Greens: toss in spinach or broccoli at the end.
• Heat: a pinch of chili flakes balances the richness.

Lighter version

Use half-and-half instead of cream and a little less butter. Add extra pasta water to keep it saucy.

What to serve with it

A crisp green salad with a sharp vinaigrette and some crusty bread. That's all it needs.

Leftovers keep for 3 days. Rewarm on the stove with a splash of milk.

Jump to the recipe card