Dr. Alfredo: Alfredo Sauce with Peas & Tomatoes
Make any jarred Alfredo sauce special with just a few easy steps!
The Problem = Jarred Alfredo sauce can be too thick, too thin, one note and plain. It lacks depth and can be very overwhelming, ergo, sickening.
The Solution = Doctor it up! Mix Alfredo sauces, add a variety of herbs and spices, in addition to canned vegetables! Easy, quick, inexpensive and a perfect fix for that hearty, creamy sauce craving (which I KNOW we all get once in a while!). As I once heard Geoffrey Zakarian say on Chopped, “it gets the funk out of it” – you can do the exact same thing with jarred sauces by adding your own ingredients, using up anything you have in the pantry!
1 box (1 lb) of pasta, your choice (I used Rigatoni)
2 full jars Alfredo sauce (I used Creamy Alfredo and Four Cheese Alfredo)
Ground black pepper, to taste
Low sodium salt, to taste
Dried parsley, to taste
Dried basil, to taste
Oregano, to taste
Garlic powder, to taste
1 can sweet peas, drained
1 can diced tomatoes, drained
1. Cook pasta according to package directions.
2. In a large sauté or sauce pan on low heat, add both jars of sauce. Stir with rubber spatula or spoon to get out any clumps.
3. Add spices (salt, pepper, parsley, basil, oregano and garlic powder). Stir well.
4. Cover sauce and allow it to heat through on low to medium-low heat, just until it slowly begins to bubble.
5. Uncover and peas and tomatoes. Stir well and allow vegetables to heat through.
6. Add any extra spices, if desired. Mix cooked pasta into sauce. Sprinkle with shaved parmesan cheese, a bit of cracked black pepper and a dash of parsley. You’re ready to enjoy!