Servings 6 servings
Ingredients
- 16 oz. uncooked short pasta, such as penne or shells
- 8 Tablespoons unsalted butter
- 2 teaspoons garlic powder
- 4 cups Bolognese sauce
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
- Add the butter to a large skillet set over medium heat. Once the butter has melted, stir in the garlic powder then stir in the drained pasta.
- Cook the pasta, stirring occasionally, until it’s toasted and golden, 7 to 10 minutes.
- Add the pasta to serving bowls then spoon the Bolognese on top. Garnish with Parmesan cheese and serve.
Notes
- Leftover pasta: You can use plain leftover cooked pasta instead of freshly cooked pasta. Add it directly to the skillet with the garlic butter and cook until heated through and crispy around the edges.
- Storage and reheating: Store the fried pasta and Bolognese separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta in a skillet over medium heat with a small pat of butter to help revive some of those crispy, toasted edges, then top with the reheated sauce.
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