Cooking Instructions

• Heat a pan on medium/low heat and add the olive oil. Then add the minced garlic and red pepper flakes. Cook this for 1-2 minutes, careful not to burn the garlic.
• Next add the small pasta to the pan and toast 1-2 minutes.
• Next pour in the chicken broth and bring to a simmer. I used closer to 2 cups of chicken broth, but depending on your pasta shape you may need more or less. Keep simmering the pasta until it absorbs almost all the broth (about 10-15 minutes). Stir every couple minutes to ensure the pasta doesn't stick to the bottom.
• When the pasta is almost cooked and most of the chicken broth is absorbed add the heavy cream. Mix well and return to a simmer and continue cooking until pasta reaches al dente consistency. Add splashes of chicken broth as needed.
• Then add the butter, parmesan, and salt and pepper to taste. Mix well top with some parsley if desired and enjoy!