u003cstrongu003eIs Buffalo Garlic Parmesan Pasta spicy?u003c/strongu003e

Yes, u003cstrongu003eBuffalo Garlic Parmesan Pastau003c/strongu003e typically has a noticeable kick from the buffalo sauce. However, the heavy cream and Parmesan cheese help to temper the heat. You can easily-adjust the spice level by adding more or less buffalo sauce, or by incorporating a touch of honey or sugar for a milder flavor.

u003cstrongu003eCan I make Buffalo Garlic Parmesan Pasta ahead of time?u003c/strongu003e

While this pasta dish is best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2-3 days. Cook the pasta fresh just before serving, then warm the sauce and combine. This helps prevent the pasta from getting mushy upon reheating.

u003cstrongu003eWhat kind of pasta is best for Buffalo Garlic Parmesan Pasta?u003c/strongu003e

Short, hearty pasta shapes like penne, rigatoni, rotini, or cavatappi are excellent choices as their nooks and crannies hold onto the creamy sauce well. However, long pasta like spaghetti or fettuccine can also work if you prefer a different texture.

u003cstrongu003eCan I use bottled minced garlic instead of fresh?u003c/strongu003e

While fresh minced garlic is highly recommended for the best flavor, you can use bottled minced garlic in a pinch. Use about 1.5 to 2 teaspoons of bottled garlic for every fresh clove. Be aware that the flavor might be slightly less pungent.

Creamy Buffalo Garlic Parmesan Pasta Recipe

Description

An irresistible recipe combining the tangy heat of buffalo sauce with the savory richness of garlic and Parmesan cheese, all tossed with your favorite pasta for a truly unforgettable meal. Easy, flavorful, and customizable!

Ingredients

1 pound 450g short pasta (penne, rigatoni, rotini, or farfalle)
½ cup 120ml buffalo sauce (e.g., Frank’s RedHot Buffalo Wing Sauce)
¼ cup 56g unsalted butter
6-8 cloves fresh garlic (minced)
1 cup 240ml heavy whipping cream
1 cup 100g freshly grated Parmesan cheese, plus extra for serving
½ cup 120ml reserved pasta water
Salt (to taste)
Black pepper (to taste)
Optional Add-ins & Garnishes:
Cooked shredded chicken (grilled shrimp, or chickpeas)
Chopped fresh parsley or chives
Blue cheese crumbles
Red pepper flakes
Sliced green onions

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve ½ to 1 cup of starchy pasta water before draining. Drain pasta and set aside.
Sauté the Garlic: In a large skillet or Dutch oven, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Do not brown.
Build the Creamy Buffalo Sauce: Reduce heat to low. Whisk in heavy cream. Slowly add buffalo sauce, whisking constantly until fully incorporated and sauce is uniform.
Add the Parmesan and Simmer: Remove skillet from heat. Gradually add grated Parmesan cheese, whisking vigorously until cheese has melted and sauce is smooth. If too thick, whisk in 1-2 tablespoons of reserved pasta water at a time. Return to low heat for a minute if needed, but do not boil.
Combine Pasta and Sauce: Add cooked pasta directly to the skillet with the sauce. Toss gently until every piece of pasta is evenly coated.
Serve and Garnish: Serve immediately. Garnish with extra Parmesan, fresh parsley/chives, or red pepper flakes if desired.

Notes

Tips for Creaminess: Whisk slowly, use pasta water, and quality dairy.
Spice Adjustment: Start with less buffalo sauce and add more to taste. Dairy helps temper heat.
Seasoning: Salt pasta water and taste/adjust seasoning for the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat on stovetop with a splash of milk/cream/water to restore creaminess. Microwave in short intervals.
Freezing: Not recommended for creamy sauces.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American