This pasta is a complete revelation. The sauce is made from the stock and cream and the pasta cooks all in one pan. No fuss, one pan and a killer bowl of pasta. Ready in 35min magic
The key to this recipe is to measure your stock carefully and to use the right pan: you need
a shallow sauté pan or a casserole large enough to fit the pasta lying down, but not a deep saucepan.
If using gluten-free pasta the cooking time might be longer and I find short pasta cooks a little longer than long ones.
The recipe is great the following day cold or heated.