Ingredients

The following ingredients have 4 Servings
  • 250 grams Pasta (I used Lumache, but you can use any short pasta (like elbows))
  • 125 grams Philadelphia Cream Cheese
  • 1 Shallot (chopped)
  • 5 cloves Garlic (chopped)
  • 1 tsp Red Chili Flakes
  • 3 tbsp Olive Oil
  • Salt
  • 1 tsp Smoked Paprika (optional, garnish at the end.)

Instruction

  • This whole recipe takes less than 15 minutes, so once you prepare your garlic and shallot, you can get going. Finely chop your shallot and garlic and separate them.
  • Begin boiling a pot of quite salted water. When it is at a rolling boil you can add the pasta. My lumache take 9-10 minutes for al dente, but check your own brand for timing instructions.
  • In a saucepan on medium high add all the olive oil. When hot sprinkle in the red chili flakes and the shallot. Cook for a couple minutes, until the shallot is translucent then add the garlic and turn the heat down to medium low.
  • After about 30 seconds after adding the garlic, add in all of the cream cheese. It will not mix well at all, so just use a whisk and try your best to get everything somewhat combined. At this point the heat should be on low.
  • Take 1/3 cup of the pasta water from the pasta (it is okay if the pasta still needs a few minutes more) and add it to the sauce pan. Use the whisk to mix everything together quickly and you will notice it emulsifying.
  • Once the pasta is done, drain and shake it, then add it to the saucepan. Give everything a good stir and plate. Garnish with some fresh herbs, or in my case, a healthy amount of smoked paprika.