Tuxedo Pasta
Elevate your pasta night with the bold and elegant "Tuxedo Pasta," a visually stunning dish that pairs the striking black squid ink pasta with creamy white fettuccine for an unforgettable presentation. This recipe shines with a rich, velvety Parmesan cream sauce infused with sautéed garlic and a touch of spice from optional red pepper flakes, creating a harmonious balance of flavors. Perfectly suited for dinner parties or date nights, the mix of black and white pasta not only makes a statement on your plate but also highlights the luscious, buttery sauce that coats every strand. Finished with a sprinkle of fresh Italian parsley for added freshness, Tuxedo Pasta delivers restaurant-worthy sophistication in under 40 minutes. Whether you're catering to gourmet tastes or craving something uniquely indulgent, this pasta recipe is sure to impress.
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Recipe Information
Ingredients
- 8 oz black squid ink pasta
- 8 oz fettuccine pasta
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups Parmesan cheese, grated
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp Italian parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil.
Cook the black squid ink pasta and traditional fettuccine pasta in separate pots according to package instructions (usually 8–10 minutes). Drain and set aside.
In a large skillet over medium heat, melt the butter.
Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Stir in the heavy cream and let it simmer for 3–4 minutes, stirring occasionally.
Reduce the heat to low and slowly stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
Season with salt, black pepper, and optional red pepper flakes to taste.
Gently toss the cooked pastas in the sauce until evenly coated. Maintain a 50/50 mix of black and white pasta to achieve the 'Tuxedo' presentation.
Divide the pasta onto serving plates, ensuring each dish has a mix of black and white strands for visual appeal.
Garnish with freshly chopped Italian parsley and serve immediately.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.8 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 350 mg | 27% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
