You may also like
Categories:
Wondra flour butter milk deli Parmesan couple cayenne pepper salt red chili flakes white wine rotini
Viewed: 23 - Published at: a year agoIngredients
- 1 1/2 Tablespoons Wondra Flour
- 1 Tablespoon Butter
- 1/3 cup milk
- 2 thick deli slices Provolone Cheese
- 2 handfulls Parmesan
- Couple cranks Black Pepper
- 1/2 teaspoon Cayenne pepper
- Pinch Salt
- Pinch Red Chili Flakes
- Splash dry white wine
- 1/4 cup Mini Rotini
Method
- Bring big pot of water to a boil.
- Add salt and rotini once boiling.
- While thats working, melt butter over low flame in small saucepan.
- Add Wondra and stir constantly, until mixture turns a light gold.
- Add milk and stir out any lumps.
- Stir until mixture comes up to a light bubble.
- Add Cayenne, Red Pepper flakes and Black Pepper.
- Rip Provolone into manageable pieces.
- Add into milk mixture, stirring to incorporate.
- Add handful and a half of Parmesan.
- When the sauce starts to look a little stringy, add splash of white wine.
- Drain pasta just before al dente.
- Stir into sauce so that all the pasta is coated.
- Add any salt to taste.
- Preheat broiler.
- Line baking sheet with tin foil.
- Pour pasta into single layer on baking sheet.
- Leave any excess sauce in the saucepan.
- Top pasta with handful of Parmesan.
- Put baking sheet under broiler for 3-4 minutes, or until Parmesan starts to become golden.
- Pour remaining sauce into bowl, reheating first if necessary.
- Top with toasty creamy pasta.
- Stir and enjoy.
