BARILLA LOVE WITH SPICED CREAM SAUCE

INGREDIENTS

• 8 oz Barilla Love Pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 small red onion, Bruinoise cubed
• 2 red bell pepper, thin julienne cut
• 4 oz cherry tomatoes, halved
• 3 oz baby spinach
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 1 cup whole milk
• 1/4 cup Pecorino Romano cheese, grated
• 1/4 tsp nutmeg, ground
• 1 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/4 tsp clove, ground
• Kosher Salt (to taste)
• Freshly cracked black pepper (to taste)
• 1 Cup fresh basil leaves
• 1/2 cup of extra virgin olive oil

PREPARATION

1. 1.For the Pasta: Bring 4 quarts of salted water to a boil. Cook pasta 6-7 minutes, until al dente. Drain and set aside.
2. 2.For the Sauce: In a medium saucepan, melt the butter over medium heat until melted.
3. 3.Add flour, whisking continuously to form a blonde roux.
4. 4.Gradually add the milk, whisking constantly to avoid lumps.
5. 5.Simmer until thickened, approximately 1 minute, then add cheese until melted.
6. 6.Season the sauce with nutmeg, cinnamon, ginger, cloves, Kosher salt and cracked black pepper.
7. 7.Taste for seasoning. Adjust as needed, and keep warm over low heat.
8. 8.For the vegetables: Heat olive oil in a large skillet over medium heat.
9. 9.Add garlic and onion, and saute until fragrant & softened, roughly 2 minutes, stirring to ensure garlic does not burn.
10. 10.Add remaining ingredients and cook until softened and tomatoes begin to blister.
11. 11.Season with kosher salt & cracked black pepper.
12. 12.For the Basil Oil: Combine fresh basil & extra virgin olive oil in a blender.
13. 13.Blend until smooth. Strain mix through a sieve and cheesecloth to extra oil. Set aside.
14. 14.Combine & Plate: Add the cooked pasta to the skillet with the vegetables.
15. 15.Pour over sauce and toss gently to coat.
16. 16.Transfer 6oz of the mixture to dinner plates.
17. 17.Garnish with 1tsp basil oil, 1/2tbsp cheese, and 2-3 torn basil leaves.