Recipe by Bev
Curly egg noodles are best for this dish, but you can also use pasta. Penne, gemelli, and rotini ae good choices. From Cuisine.
Top Review by Amie in Arizona
I love this recipe. I have made it twice for now lunch. I did not want to use rosemary, but I did anyhow and it is a wonderful with the cayenne. I used pre-bought italian bread crumbs and they worked well. Thanks for the new flavor.
For Bread Crumb Topping
- 1 cup breadcrumbs (from firm white sandwich bread)
For the Noodles
- 8 ounces dried egg noodles
- 4 tablespoons unsalted butter
- 2 teaspoons minced fresh rosemary
- grated parmesan cheese
- sea salt
- ground black pepper
Directions See How It's Made
- Toast bread crumbs for the topping in a skillet over medium-high heat, stirring constantly.
- Cook until golden brown and crisp, 8-10 minutes.
- Remove from heat.
- Season crumbs with salt and cayenne to taste; set aside.
- Cook noodles as directed on the package.
- Drain, but do not rinse.
- Melt butter over medium-high heat in the same pan that was used to cook the noodles.
- Add the rosemary and cook just until fragrant, about 1 minute.
- Do not allow the butter to brown.
- Add drained noodles to the pan and toss to coat with the butter, then transfer to a serving dish.
- Top with Parmesan, sea salt and black pepper.
- Sprinkle bread crumbs over the top and serve.
- Makes about 4 cups.