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Question by beaunkev: Can Someone tell me a good pasta sauce recipe?
My husband doesn’t like tomato pasta sauce, so is there anything else I can use as a pasta sauce. For example how do you make Alfredo sauce?
Best answer:
Answer by specialk
go www.recipezaar.com and look up “pasta sauce”
Know better? Leave your own answer in the comments!
Farmers market tomatoes and pasta
Image by alexrheadrick
This was pretty yummy. Stretching leftover tomatoes with some pasta and cheese.
Alfredo Sauce Recipe
1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
Directions:
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.
Variation: Add cooked shrimp, crab or mushrooms.
This recipe for Alfredo Sauce serves/makes 2 cups
you could even serve your pasta sauceless, just toss the warm noodles in pesto and serve…
Alfredo Sauce
1/4 cup olive oil
1/2 cup flour
1 1/2 cups milk
water if needed
1/2 tsp garlic powder
1 tsp onion powder
1/4 cup Parmesan cheese
1/4 Cheddar cheese
add ingredients in order given and cook over medium heat. stir to mix all ingredients and add water to thin sauce if desired.
Cook your Pasta of choice and pour sauce over it.
Not Red Pasta Sauce
INGREDIENTS
1 1/2 pounds Italian sausage
4 ounces fresh mushrooms, sliced
1/2 cup butter
2 cubes chicken bouillon
1/2 cup sherry
1 1/2 pounds zucchini, sliced
1/2 cup chopped green onion
DIRECTIONS
In large skillet, over medium heat, cook sausage and mushrooms in butter, until sausage is brown. Add bouillon cubes and sherry and stir until bouillon is dissolved. Add zucchini and onion and cook, uncovered, until zucchini is crisp-tender. Serve over cooked pasta.
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Alfredo Sauce (Quick)
INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
DIRECTIONS
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
go too cooks.com, or allrecipes.com and look up
alfredo sauce you shhould find a good recipe
Great with pasta or rice
INGREDIENTS
4 tablespoons tomato puree
3/4 cup water
1 cup heavy cream
1 1/2 teaspoons grated fresh ginger root
1/4 teaspoon cayenne pepper
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
1/2 teaspoon white sugar
3 tablespoons vegetable oil
1 tablespoon mustard seed
2 cloves garlic, chopped
2 pounds medium shrimp – peeled and deveined
salt to taste
ground black pepper to taste
DIRECTIONS
Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.