I hope you know an incredible alfredo sauce is easy to make from scratch! People ask about this recipe a lot when I serve it so I thought I should pass it along to my readers. My pursuit as a homemaker is to always be improving in my cooking, and developing my “best of the best”READ MORE
I hope you know an incredible alfredo sauce is easy to make from scratch! People ask about this recipe a lot when I serve it so I thought I should pass it along to my readers. My pursuit as a homemaker is to always be improving in my cooking, and developing my “best of the best” recipe binder in every category. I keep experimenting with recipes and versions of dishes until I reach a 10/10. I have worked on alfredo sauce over the years, and here it is.
One thing I think is essential is lots of parmesan! The recipe for the beloved alfredo sauce is below, along with one of my favorite dinners of how to serve it – with tomatoes, lots of garlic, and spinach.
The noodle pictured is fusilli corti bucati and I got it at trader joe’s.
MY BELOVED ALFREDO SAUCE
Serves 10
4 cups grape or cherry tomatoes
1/3 cup olive oil
6 bulbs of garlic cloves, peeled
8 cups or 64 ounces of heavy cream
1 tablespoon salt
1 teaspoon black pepper
4 cups spinach
16 ounces parmesan, grated – plus extra for serving
2 pounds pasta (I used fusilli corti bucati)
Fresh or freeze dried basil
Red pepper flakes
Optional: sausage, chicken, or bacon
Heat oil in a pot over medium heat. Add tomatoes and allow to cook for 5 minutes, stirring occasionally. They will begin bursting.
Add garlic cloves and cook for 3 minutes.
Add heavy cream, salt, and pepper. Cook over medium heat for 12-14 minutes to reduce cream, stirring frequently.
Remove from heat and stir in spinach and parmesan. The parmesan will melt and the spinach will wilt. Sausage, chicken, or bacon could be added at this time as well.
Top with red pepper flakes, basil, and additional parmesan.
- 4 cups grape or cherry tomatoes
- ⅓ cup olive oil
- 6 bulbs of garlic cloves, peeled
- 8 cups or 64 ounces of heavy cream
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 cups spinach
- 16 ounces parmesan, grated - plus extra for serving
- 2 pounds pasta (I used fusilli corti bucati)
- Fresh or freeze dried basil
- Red pepper flakes
- Optional: sausage, chicken, or bacon
- Heat oil in a pot over medium heat. Add tomatoes and allow to cook for 5 minutes, stirring occasionally. They will begin bursting.
- Add garlic cloves and cook for 3 minutes.
- Add heavy cream, salt, and pepper. Cook over medium heat for 12-14 minutes to reduce cream, stirring frequently.
- Remove from heat and stir in spinach and parmesan. The parmesan will melt and the spinach will wilt. Sausage, chicken, or bacon could be added at this time as well.
- Top with red pepper flakes, basil, and additional parmesan.
