• *For the Pasta*
  • 5-6 cups water
  • Salt, to season
  • Olive oil for drizzling
  • 200 gms Sorrentina Fusilli Pasta
  • *For the Sauce*
  • 1 tbsp butter
  • 2 tbsp finely chopped garlic cloves
  • 350 gms Sorrentina White Alfredo Sauce
  • Salt, to season
  • Crushed black pepper, to season
  • 2 tbsp grated Parmesan cheese
  • Fresh parsley, chopped for garnish
  • In a large pot, bring 5-6 cups of salted water to a boil. Add a drizzle of olive oil. Cook Sorrentina Fusilli Pasta according to the package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
  • In a large pan, melt the butter over medium heat. Add the finely chopped garlic and cook until fragrant and golden brown. Stir in the Sorrentina White Alfredo Sauce, season with salt and crushed black pepper, and cook for 2-3 minutes until heated through.
  • Add the cooked fusilli pasta to the sauce, along with the reserved pasta water. Toss well to coat the pasta evenly. Stir in the grated Parmesan cheese, ensuring it's fully melted and integrated into the sauce.
  • Garnish with freshly chopped parsley and serve hot.

Essentials to make your Dish