This is the pasta you make when it’s been a long day and you still want something that feels indulgent. Everything cooks in one pot — noodles included — so the starch thickens the sauce into something silky without any extra cream needed.

Prep time: 10 minutes  |  Cook time: 20 minutes  |  Serves: 4

Ingredients

• 2 tbsp olive oil
• 5 cloves garlic, thinly sliced
• 12 oz spaghetti or linguine
• 3½ cups vegetable or chicken broth
• 1 cup whole milk
• ½ tsp red pepper flakes
• 1 cup grated Parmesan, plus more for serving
• Salt and black pepper, to taste
• Fresh parsley, chopped, for serving

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add the pasta, broth, milk, and red pepper flakes. Bring to a boil, then reduce to a simmer.
3. Cook, stirring often, for 12–14 minutes until the pasta is tender and the liquid has reduced into a creamy sauce.
4. Remove from heat and stir in the Parmesan until melted and glossy. Season with salt and pepper.
5. Top with extra Parmesan and fresh parsley before serving.