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Sometimes you just need to get some food on the table for yourself and your family before everyone gets hangry. In that case, you may find yourself reaching for something like a jarred Alfredo sauce.
In the time it takes pasta to boil, there are a few things you can do to zhuzh up the jarred sauce to the point that it may even taste homemade. Joshua Resnick, chef-instructor at the Institute of Culinary Education offers tips below to brighten and freshen the flavor of your favorite jarred Alfredo sauce.
Cream and butter are gently simmered, then cheese is whisked in and salt and pepper are added. Alfredo is known for being a creamy, cheesy, and comforting sauce that's perfect for a weeknight dinner.
You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce.
Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat. You'll know your sautéed garlic is ready when it's a very light tan color and the scent of cooking garlic has filled your kitchen, about 1 minute.
In a medium bowl stir together butter and flour; stir into broth mixture in cooker. Cover and cook on low about 30 minutes more or until thickened. Stir in cheese and pesto; cool.
In a food processor or blender combine the first six ingredients (through salt). Cover and process or blend until nearly smooth, stopping and scraping sides as needed. Season to taste with pepper.
Rich and creamy Fettuccine Alfredo is one of the easiest and most satisfying pasta dishes to make at home. Fresh cream is combined with parmesan cheese and butter to make a luscious Alfredo sauce in only minutes. It’s then tossed with your favorite past for a delicious and hearty vegetarian Italian dinner. Follow my step-by-step instructions with photos to try this easy Fettuccine Alfredo Pasta recipe for yourself!
First, a bit of back story: It’s interesting to know thatFettuccine Alfredowas originally invented by Alfredo Di Lelio in his mother’s restaurant in Italy in the mid-1900s. The original recipe was very simple and only included butter and cheese, and it wasn’t until much later than cream was added.
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