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fusilli with sage and garlic

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The corkscrews shine in this recipe near and dear to our hearts: so simple, so pure, with fresh ingredients, and so tasty.

for the sauce:

four tablespoons olive oil
three cloves chopped garlic, peeled and finely chopped
one half cup fresh sage, roughly chopped
three tablespoons of heavy cream
one quarter cup freshly grated parmesan

for the pasta:

one pound of fusilli (or farfalle or even strozzapreti)

In a saute pan over medium heat, add the olive oil. Add the garlic and cook for fifteen seconds. Add the sage and cook, gently over low heat, for three to four minutes. Add the cream, a teaspoon of salt and freshly ground pepper. Turn the heat to medium high for a minute, stirring.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.

Drain and combine with the sauce over a medium heat. Add the parmesan. Stir thoroughly. Taste for salt and pepper and serve with extra freshly grated parmesan.