About this recipe: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!
225g tagliatelle or fettuccine pasta
2 1/2 tablespoons plain flour
1 teaspoon minced garlic
5 drops hot pepper sauce
40g grated Parmesan cheese
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Method Prep:5min › Cook:20min › Ready in:25min
Cook pasta in a large pot of boiling salted water.
Meanwhile, melt butter in a saucepan. Stir in flour. Whisk in milk, garlic and pepper hot sauce; stir until thickened. Stir in cheese.