Sauces and Shit!

If you make some bomb-ass pasta, you’re going to need some bomb-ass pasta sauce to go with it! Here’s 3 recipes guaranteed to please.

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Recipe 1: Alfredo

Ingredients

• 1/2 cup unsalted butter
• 2 cup heavy cream
• 4 oz cream cheese
• 1 tsp garlic powder
• 1/2 tsp Italian seaoning
• Salt and Pepper, to taste
• 2 cups freshly grated parmesan

Steps:

1. Melt the butter in a medium sauce skillet over medium-low heat
2. Add the cream and cream cheese, and stir to incorporate
3. Add in the seasonings and allow to settle for about 2-3 minutes, without allowing it to come to a boil
4. Add the parmesan and stir until everything is combined
5. Serve over pasta immediately

Recipe 2: Arribbiata

Ingredients:

• 3 tbsp unsalted butter
• 1 tbsp red pepper flakes
• 1/2 small yellow or white onion, finely diced
• 5 cloves of garlic, finely diced
• 1 28-oz can of whole tomatoes
• 1/3 cup fresh basil leaves, torn or diced
• 1-2 tsp salt, to taste
• Pepper, to taste

Steps:

1. Heat the butter on a saucepan over medium heat until melted
2. Add the red pepper flakes and cook for a minute until fragrant
3. Add the onions and sauté until translucent – adding the garlic after about 4 minutes
4. After 1-2 minutes, being careful not to let the garlic brown, add in the tomatoes and stir until everything is well coated
5. Continue to reduce the sauce, stirring frequently, for about 15-20 minutes
6. Add in the basil, salt, and pepper
7. Serve over pasta immediately

Recipe 3: Chardonnay Parmesan Cream Sauce

Ingredients:

• 1 tbsp olive oil
• 8 oz fresh broccoli
• 2 tbsp unsalted butter
• 2 shallots, finely diced
• 2 cups chardonnay (dry)
• 1 cup heavy cream
• Salt and Pepper, to taste

Steps:

1. Heat the olive oil in a medium skillet until hot – add the broccoli and cook until bright green, about 3-5 minutes, then remove from heat
2. In the same pan, melt the butter and, once it starts to foam, add the shallots
3. Cook the shallots in the butter for 3-5 minutes until tender and the butter starts to brown
4. Add the chardonnay and allow to cook the mixture down, about 10 minutes
5. Halfway through, season with salt and pepper
6. Add the cream and thoroughly mix, allowing it to incorporate again about 10-15 minutes, until it thickens
7. Serve over pasta immediately