Alfredo Sauce Mixed With Tomato Sauce
Alfredo sauce mixed with tomato sauce creates a creamy, flavorful blend that combines the richness of Alfredo with the tanginess of tomato. This fusion offers a unique twist on classic pasta sauces, adding depth and a satisfying balance of savory, smooth, and slightly acidic flavors to your dishes.
Equipment
- Large saucepan or skillet
- Medium-sized pot (for boiling pasta)
- Wooden spoon or spatula
- Chef’s knife (for chopping)
- Cutting board
- Measuring spoons and cups
- Pasta strainer
Ingredients
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- Salt and pepper to taste
- 1 cup canned crushed tomatoes
- 1 tablespoon olive oil
- 1/4 cup fresh basil chopped
- 1 teaspoon dried oregano
- 1 small onion finely chopped
- 1/4 cup vodka optional, for a richer flavor
- 1/2 teaspoon red pepper flakes adjust to your spice preference
- 1/4 cup fresh parsley chopped
- 1 pound of pasta such as fettuccine, penne, or spaghetti
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (typically 8-10 minutes). Drain the pasta and set it aside.
Prepare the Alfredo-Tomato Sauce Base:
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
Make the Tomato Sauce:
- Stir in the canned crushed tomatoes, red pepper flakes, and oregano. If you’re using vodka, add it now and let it simmer for 1-2 minutes to allow the alcohol to cook off. Season with salt and pepper to taste. Let the sauce simmer for about 5 minutes, stirring occasionally.
Make the Alfredo Sauce:
- Add the heavy cream to the tomato sauce mixture and bring it to a simmer. Stir in the Parmesan cheese and butter, allowing the cheese to melt and the sauce to become creamy and smooth. Cook for an additional 5 minutes to thicken slightly.
Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the Alfredo-tomato sauce. Toss well to coat the pasta evenly. Let it cook for another 2 minutes, ensuring everything is well mixed and heated through.
Garnish and Serve:
- Stir in the fresh basil and parsley for a burst of flavor and color. Serve hot, garnished with extra Parmesan cheese if desired.
Notes
❖ Customizable Flavor: Feel free to add extra herbs like thyme, rosemary, or even chili flakes if you want to spice things up a bit. The beauty of this recipe is that you can adjust it to your preferences.
❖ Vegetarian Version: This recipe is naturally vegetarian! If you’re looking to make it vegan, you can substitute the butter and heavy cream with plant-based alternatives like coconut cream and vegan butter.
❖ Storage Tips: If you have leftovers, this sauce stores well in the fridge for up to 3 days. You can reheat it gently over low heat, adding a splash of milk or cream if it thickens too much.