1 1/2 cup crema mexicana (or creme fraiche), divided
3 cloves garlic, minced
1 1/2 tbs fresh basil, minced
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. chipotle powder
1 tbs. balsamic vinegar
1/2 cup parmesan cheese, grated
8 oz. piccolini pasta (or any kind of pasta, for that matter!), cooked
1. Combine 1 cup crema mexicana, garlic, basil, salt, pepper, and chipotle powder in a medium saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until sauce thickens, about 5 minutes.
2. Add cooked pasta, stir well. Once pasta is thoroughly heated, stir in parmesan until melted. Add remaining 1/2 cup crema mexicana, stir, and serve!