Melt butter in a stainless steel saucepan. Add sliced garlic and lightly simmer it for about 2 minutes. Take care not to burn the butter. When garlic is browned take it off.
Add tarragon to the butter and let stand for a short time.
Stir sifted flour into the butter and return to the heat. Cook and stir over low heat until the ingredients thicken just 3-5 minutes. Take care not to brown the mixture. Then slowly add the milk and stir into a smooth sauce. Increase heat slightly and stir until the sauce starts to thicken.
Add paprika and season with salt and pepper. Stir in the thick cream.
The marinara rich cream sauce should be tossed with pasta. If the sauce is too thick you need to add extra milk in before tossing with pasta. As a result, the pasta must be well coated with sauce.
Servings 0
