A comfort classic in some countries around the world but woefully underrepresented in others, sweet dessert pasta brings together the comfort of a pasta with the indulgence of a dessert. Plus, it's quick and easy to make.
Course Breakfast, Dessert, Snack
Cuisine Romanian
Keyword pasta
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 449kcal
Author Cristina
Ingredients
250gramsdry pasta
1litermilkmaybe more if it reduces before the pasta is cooked and creamy
Add the milk, pasta, cinnamon, vanilla, sugar and salt to a pot and simmer on medium-low stirring often since the pasta is prone to sticking to itself and the pot.
Continue cooking for 15-18 minutes, stirring frequently so the pasta doesn't stick. Slow cooking pasta may need a bit longer. If the pasta isn't cooked, add 3-5 minutes at a time (maybe 0.25 cup milk if needed) until it's cooked and the milk sauce is thickened.
The dish is ready once the milk has thickened into a sauce and the pasta is fully cooked.
If you want to go the extra mile, swirl in a big spoonful of mascarpone to make it extra creamy.
Notes
The secret to this dish is cooking it low and slow so the milk has time to reduce into a custard-like sauce.
If the liquid has reduced but the pasta still isn't cooked, add another ¼ cup of milk and continue cooking or repeat as necessary until pasta is cooked and swimming in a beautiful thick sauce.
If you use a pasta that cooks very fast (less than 10 minutes) then the milk won't have time to thicken into a sauce. Either use a pasta that takes 10-13 minutes to cook, or be prepared to continue cooking low and slow past the point of al dente - it's okay soft pasta is delicious in this dish.