Classic pasta sauces should be a part of every cook’s repertoire. Made with the simplest of components, they can be used time and time again and never Bee Removal Orlando don’t satisfy the hungriest of diners. Which range from creamy Alfredo, hearty Bolognaise, spicy Puttanesca, summery Primavera, to tangy Pesto, there’s a pasta sauce for every season and every appetite.
Frequently the ingredients are ones you already have in your pantry, and, together with the aid of a few key seasonal ingredients, you can easily produce a meal in a matter of minutes that tastes so much better than anything you could buy in a jar.
Among the easiest and most lavish of sauces will take no longer than it takes to boil a pot of pasta. The traditional Alfredo is a rich, creamy sauce traditionally served with fettuccini, but any long flat pasta such as linguini or tagliatelle will soak up its creamy sauce perfectly.
Italians have been eating a simple variation of pasta tossed with butter and cheese for centuries, but it took a Roman restaurateur to make a legend which made the sauce famous around the world. Legend has it, when Mary Pickford and Douglas Fairbanks dined at Alfredo’s in 1920, they loved the dish so much that they introduced his with a gold fork that he displayed in his restaurant. When they returned home to Hollywood they took the dish with them, and it soon became fashionable in the United States.
The Alfredo sauce popular in the United States is richer and creamier than the one traditionally served up in Italy, and it is often complemented with extra ingredients such as chicken, broccoli or seafood. But the traditional dish is a luxury in it’s own right, and incredibly simple to make. As in most Italian cooking, it pays to use the freshest of ingredients.
To make Alfredo Sauce for four individuals, first you must melt 1/4 cup of butter over a low heat. When it is melted, add 1 cup of cream, and let it simmer on low heat for five minutes. Take care to not let it boil, as the lotion may separate.
It pays to use the new cheese, as the prepackaged cheese doesn’t melt smoothly (Request your deli to finely grate it for you). Whisk this sauce quickly to make sure it all melts together smoothly. Finally, add 1/4 cup of parsley, and stir to combine.
Finally, stir the Alfredo sauce through some al dente fettuccini, and you’ve got a dish fit for Hollywood royalty! If you want to mix it up a little, stir some pan-fried chicken bits into the sauce, or maybe boil some broccoli florets in with the pasta for the last four minutes of cooking time, and then drain the pasta into a colander before stirring through the sauce. Buon appetito!