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Creamy Garlic Confit Fusilli Serves approximately 4 *Ingredients* 350 g Fusilli 60 g parmesan cheese 10-15 garlic confit cloves (you can find the recipe for my garlic confit on my website) 2 tbsp. olive oil (I used the garlic confit oil) 1 large yellow onion- chopped 2 tbsp. tomato paste 1 tbsp. aleppo pepper/chilli flakes (reduce by half if you don’t like it spicy) Salt and pepper 250 ml heavy cream/ coconut milk Topping: Chives and parmigiano reggiano *Instructions* 1. Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. You want it to be al dente, since the pasta will be cooked in the sauce as well. 2. Sizzle the onion over medium-high heat with olive oil for one minute. Then add tomato paste, chili flakes, salt and pepper and cook for 30 seconds. 3. Add heavy cream and cook for another 3-5 minutes. 4. In a separate bowl mix together gar
