- 2 cups heavy cream
- 6 cloves garlic, smashed
- 1 teaspoon crushed red pepper flakes
- 1/4 cup parmesan cheese
In a medium saucepan, combine the garlic and the heavy cream and gently simmer over medium to medium-low heat for 20 minutes or until the cream has reduced by half and the garlic is tender. Remove from the heat and let cool. Puree until smooth in a blender and fold in the parmesan and crushed red pepper.
The sauce can be used immediately over pasta and pizza or stored in the refrigerator in a resealable container for up to one week.