Prep time for the Alfredo sauce: 10 min.
Cook time: 15 min.
Serves: 2 ounces of dry pasta per person with 3-4 ounces of sauce per person
Alfredo sauce
*This dish should easily serve 4 people
1/2 stick of butter(unsalted)
1c. grated fresh parmesan cheese
3 tbsp. flour
2 finely chopped garlic cloves
1/4c. chopped fresh parsley
1 tsp. Italian seasoning
salt
pepper
1/4 c. cream cheese
1/4tsp. truffle oil
1c.milk or( 1/2 milk and 1/2 cream)
black & white bowtie pasta.
*In this case I used Black & white Farfalle Italian Pasta from World Market
the company is Antico Mulino. (4 servings per person) It's a really nice pasta and cooked in a matter of minutes.
Directions:
In a regular sauce pan on medium heat add the butter and allow it to melt into the pan.
add the chopped garlic into the hot butter and stir,
add 3 tbsp. flour
stir the flour into the butter and cook the flour into the mixture for 2-3 minutes
add the milk.
keep whisking until it the milk starts to thicken.
A whisk is better to stir the sauce, it will keep the sauce together and prevent it from separating.
add the cream cheese, salt and pepper stir well.
as the white sauce starts to thicken add 1 c. parmesan cheese.
(the fresher the products the better the dish I always say).
add 1 cup of fresh grated parmesan cheese to the sauce and stir with a whisk.
Gotta love fresh parmesan cheese and just know, there is always room for more as far as I am concerned!
when the sauce is thick and cheesy add just a touch of truffle oil. (A little bit goes a long way).
this sauce can be set aside until the dish is put together. not a problem to re-heat it on low.
Red Pepper Sauce
Prep time: 10-5 min.
Cook time: 5-8 min.
Serves:
2 orange peppers plus 1 red pepper
1/2 tsp. Truff hotter sauce
1 tbsp. tomato paste
1/2 tsp. salt
2-3 rounds of cracked black pepper
1 head of roasted garlic
2 tbsp. olive oil
1 tbsp. butter
Directions:
using tongs; roast peppers over a medium to high flame. (no pot)
flame roast the peppers until they are black & blistered on the outside.
this is something you could do over a barbeque, charcoal or even a gas stove if you have one.
Place the scorched peppers in a plastic bag and seal it for 5 minutes.
This is such a cool trick too, it cooks the peppers in the bag so they are nice and tender.
when the 5 minutes are up open the bag and carefully allow the steam to come out of the hot bag. Please allow them to cool down before you take off the skin. Hot stuff!!
cut the seeds out of the peppers and cut the peppers into large slices.
place the roasted peppers into a blender with your oven roasted garlic. (oven roasted garlic is easy peasy).
Roasted garlic: cut the bottom off of a head of the garlic, drizzle with olive oil and salt& pepper. Wrap in tin foil . Place in a hot oven at 350 for 20 minutes until tender and soft.
squeeze the head of garlic into the blender with the peppers adding 2 tbsp. of olive oil.
blend until smooth
place the blended pepper sauce into a small sauté pan
on med-lo stirring with a spatula, add salt and pepper with tomato paste and stir well.
always taste to see if more flavor is needed.
The finishing touch to this sauce is the Truff Hotter sauce!!
wow! this adds such a zest of extra flavor to this sauce.
stir until the Truff Hotter sauce is combined into the Red Pepper sauce.
Set the sauce aside until your whole dish is ready to come together.
As usual always taste your food, just to see if there is extra salt needed or something.
Cook pasta in hot boiling well salted water .
The thing about this pasta is it only took 5-8 minutes to cook until aldonate. Again this is really nice pasta. specially compared to some of the ones in the local grocery stores.
serve the alfredo sauce mixed into the pasta, then add some of the red pepper sauce in dabs over top or on the side of the pasta.
I thought this would be a spooky little dish for Halloween night!! with a side of garlic bread, enough to keep the vampires away too!!
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