Recipe serves 2

Ingredients;

• 150g The Nuffin Man’s sorghum fusilli
• 1 tbsp salted butter
• 1 garlic clove, minced
• 250ml double cream
• 120g pecorino Romano, grated (can use Parmesan)
• Salt and pepper to taste

Method

• Bring a pot of salted water to boil, add your sorghum fusilli and cook for 1-2 mins less than suggested time. I cooked for 10 mins as my preference of texture is soft
• In a large pan, add your salted butter to a medium to hot heat
• Once the majority has melted, add garlic and stir in for a few minutes
• Pour in double cream and bring to boil, then reduce to simmer
• Once pasta is cooked to time, reserve up to 100ml of pasta water and drain the rest
• Add pasta to pan and stir in to sauce adding pasta water to loosen to desired consistency
• Take off of the heat and stir in your pecorino Romano
• Serve into dishes and garnish with a generous amount of pepper and salt to taste