Alex's Improvised Butter Sauce

• hidangan: covers 250g ravioli

Bahan-bahan

~3 Tbsp butter

2 garlic cloves, finely minced

Ground black pepper

Ground basil

Paprika (a tiny amount, to taste)

Cornstarch (less than a tablespoon, maybe half of one?)

>1/8 cup reserved pasta water

Pasta of choice

Arahan

Cook pasta. Drain - reserving 1/8 cup pasta water - and set pasta aside. Stir and fully dissolve the cornstarch into the pasta water.

Add the butter to a large pan over medium heat and melt fully. Cook for about 3 to 4 minutes, making sure to stir; it should begin to foam and turn brown. Add black pepper, minced garlic and basil.

Add pasta to pan and sautee, tossing in browned butter mixture (gently, to avoid pasta tearing). Add the cornstarch/water mixture and lower heat, allowing sauce to reduce for 2-3 minutes.

[If using boxed pasta: add a splash of milk & some of the cheese powder along with the cornstarch/water. Stir vigorously before lowering heat and following the rest of the directions.]

Stir in paprika and additional black pepper and serve hot.