And he’s got the perfect alfredo sauce recipe for you! It almost makes me want to cook. Almost. Enjoy. *Drools.
So I don’t know about you guys, but I get tired of that jarred tomato sauce pretty quickly. Admittedly, some of them are pretty tasty (I loves me a good vodka cream sauce, especially on gnocchi…Mmmmmm…) Anyways, if you feel like me, maybe you also REALLY love a good alfredo sauce. If you don’t, don’t talk to me. Otherwise, wrap your mind around this:
The Mad Foodie’s Awesome Alfredo Sauce
-1/4 cup Parmesan Cheese
-1/4 cup (1/2 average-sized block) Cream Cheese
-1/4 cup Butter or Margarine
-1/2 cup milk (or cream, if you’re brave)
-Minced garlic (or garlic powder) to taste
- Combine all ingredients in a saucepan over low heat. Stir constantly for 10 minutes or until sauce is smooth.
Did you really think making Alfredo sauce was that easy? I didn’t, until I made this. It’s fast, incredibly simple, and freakin’ delicious. Admittedly, it’s not for you dietary or vegan people. I don’t trust vegans anyway. Don’t make this dish with vegan anything or I will hunt you down and make you pay.
And if you like that, here’s your recipe for the week. Since it’s summer, let’s make it delicious, eh?
Simple Summer Sausage Pasta
- 1 box Fettuccine (or you can make your own if you’re brave)
-1 full recipe Alfredo Sauce (see above)
-1 container Cherry Tomatoes
- Sprig of fresh basil
- Sweet Italian Sausage
-Cook that pasta, mix in the Alfredo sauce, brown them sausages and top with the basil and cherry tomatoes for a delectable meal. Serves about 4.
Not as mad as last week, but I hope all of you out there in internet land enjoy this tasty dish.
Actually, authentic Alfredo sauce is even easier to make. It includes all of your ingredients (above) with the exception of sour cream (good lord, sour cream sounds like something one might expect to find in an Olive Garden Alfredo Sauce).
The cream – heavy cream, in fact, is not an option. The garlic, however, is, and, frankly, in this type of sauce, you’d be better off without it, rather than resigning yourself to using garlic powder.
Other popular (alternative) additions include mashed anchovies – or anchovy paste, mozzarella, and flat leaf parsley (more for garnish than for taste). I wouldn’t bother with any of these, but apparently, there are those who would.