A lighter and spicier version of a classic pasta cream sauce for pasta. This roux-base sauce uses milk instead of cream and is given a spicy 'kick' with hot pepper sauce for a touch of piquant in your pasta. You can make the sauce to serve with any kind of pasta - have fun with it, and buon appetito!
Easy, effective. Added extra hot pepper sauce . - 30 Mar 2016
To add a little more flavor, you may want to first saute the garlic with red pepper flakes in a tsp of olive oil/butter, then add another tsp of oil and the flour to make the roux mixture. Let this cook for a minute, then add the milk. Stir over a low flame (milk boils over in a second!) and as it thickens up, season with salt, lots of pepper and add some NUTMEG to add that special twist. - 21 May 2006 (Review from Allrecipes US | Canada)
This recipe turned our horrible! I followed the scant directions exactly. The area where my husband and I had trouble was with the sauce. Should you boil it, turn the heat off, let it sit an hour to thicken??? So it became a big soupy mess that even 1.5 cups of parmesan cheese couldn't solve. It was a big soupy mess with 2 cups of liquid in the bowl! I looked up a recipe and it says to use HEAVY CREAM (it'll turn out much thicker, not soupy), and it says what to do with your burners as well. F- is my rating for this recipe. I usually like all recipes but I don't agree with the positive reviews here!! - 16 Jan 2006 (Review from Allrecipes US | Canada)