Quick & Easy Creamy Peppercorn Pasta
Discover how to make quick and easy creamy peppercorn pasta in just 20 minutes! This rich and flavourful recipe combines silky sauce with bold peppercorn spice, perfect for busy weeknights. A delicious meal made simple!
Creamy Peppercorn Pasta
Ingredients
- 28 g Unsalted Butter
- 1 Shallot Diced
- 4 Garlic Cloves Minced or Grated
- 60 ml Brandy or Cognac
- 60 ml Beef Stock
- 200 ml Thickened Cream
- 7 g Black Peppercorns Crushed
- 10 g Green Peppercorns Drained & Crushed
- 250 g Pasta of Choice
- Salt & Pepper
- Flat Leaf Parsley To Serve
- Parmesan Cheese To Serve
- Basil Leaves To Serve
Method
- Slice and dice the shallot into small, even pieces. Grate the garlic on a microplane to create a paste. Roughly chop the parsley, if using.
- Add the black and green peppercorns to a mortar and pestle and crush until coarse. Set aside.
- Bring a pot of water to a boil, season with salt, and cook the pasta 1 minute less than the packet instructions. Drain, reserving ½ cup of pasta water.
- Add the butter and shallot to a pan over medium-high heat and sauté for 5 minutes. Add the garlic and cook for 1 minute. Add the brandy or cognac, reduce by half, and deglaze the pan. Add the beef stock and reduce by half. Add the cream and crushed peppercorns and bring to a simmer. Reduce the heat to low and cook for 6 minutes, or until thickened and coating the back of a spoon.
- Add the cooked pasta and mix well. Adjust the consistency with the reserved pasta water and check the seasoning.
- Serve in bowls, topped with grated Parmesan and parsley. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Peppercorn Pasta Storage Instructions
Refrigeration
Store leftover creamy peppercorn pasta in an airtight container in the refrigerator for up to 3 days.
Freezing (Not Recommended)
Cream-based sauces can separate and become grainy when frozen. For best results, enjoy fresh or refrigerated.
Creamy Peppercorn Pasta Reheating Instructions
Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or pasta water to maintain the sauce’s creamy texture. Alternatively, microwave in short intervals, stirring between each session.
Watch How To Make The Recipe
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