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Alfredo Pasta Sauce with Variations Recipe


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      Alfredo Pasta Sauce with Variations

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   1/2 hour

1 pint half-and-half
2 ounces cream cheese
2 cloves of garlic, minced or crushed
2 tablespoons minced shallots
fresh ground black pepper to taste
1/4 to 1/2 tsp salt
1 cup grated parmesan cheese
1 tablespoon corn starch
1 tablespoon butter

Melt butter in sauce pan. Saute garlic and shallots in butter until transparent. Add half-and-half and cream cheese and heat over medium, stirring until cream cheese is melted. Mix cornstarch with the Parmesan cheese and sprinkle into the hot mixture while whisking until cheese is melted and mixture thickened. Season with salt and pepper to taste.
Variation- Tomato-Vodka sauce- Peel, seed, and chop three or four fresh Roma tomatoes. Add 1 1/2 teaspoons corn starch to the tomatoes. Add to the Alfredo sauce along with 3 tablespoons vodka and 1/4 to 1/2 teaspoon red pepper flakes. Cook while stirring over medium heat for 10 minutes. Blend until smooth with an immersion blender. Correct seasoning with salt, pepper, and red pepper to taste. Serve over penne pasta.
Pesto sauce variation- Add 3 to 4 tablespoons pesto to the Alfredo sauce and stir over medium heat for 3 minutes. Serve over your favorite pasta.
Broccoli-Lemon sauce variation- Add 1 teaspoon lemon zest to Alfredo sauce and heat for 3 minutes. Add 2 cups blanched or steamed broccoli florets. Serve mixed into your favorite pasta. Good with penne or ziti.
Serving Suggestions
Serve with a big salad and crusty Italian bread

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