Roasted garlic pasta sauce

1. 1

   Preheat the oven to 180C/160 Fan/Gas 4.

2. 2

   Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45-50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely.

3. 3

   Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes.

4. 4

   When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer.

5. 5

   Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning.

6. 6

   Transfer to a jar or airtight container and store in the fridge for up to 5 days before using.

1 serving ≈ 80 g

Nutrition values are estimates. - means data is unavailable.