Decent pasta sauce for store-bought

[FenderPusher]

I picked up Ragu Chunky "Mama's Special Garden Sauce" brand pasta sauce last night, and it was surprisingly delicious. Very garlicy, but not as chunky as I would have liked. It beats the $12 Rao's Spicy Marinara my girlfriend likes in the price department, but not as tasty. Post your store-bought faves...

[Mrs.P]

If I am going to buy I just buy the canned hunts sauce and a thing of tomato paste, mix them together and add garlic and other seasonings to taste

[Phil513]

If I am going to buy I just buy the canned hunts sauce and a thing of tomato paste, mix them together and add garlic and other seasonings to taste


Thats what i do, i make my own pretty much.

But if anyone finds a good alfredo one, either jar or recipe, let me know. All i have tried, at least the jarred stuff, tastes like garbage.

[Chihlidog]

I got some a few months back to make my wife some Gnocchi. I think it was weebz that reccomended the brand I ended up getting, and it was definitely good. But alas, I do no trecall the name. Might wanna check HC, or ask tude to ask weebz.

[Aahzz]

Mrs Aahzz and I like the Newman's Own Sockarooni sauce.

[Mrs.P]

For alfredo, I just use some milk in a saucepan, heat on a low simmer, add butter garlic acnd parmesan cheese to taste while keeeping on a very low simmer to keep from boiling the milk or scalding it. I also put in some Italian spices or chili pwder, just whatever mood I'm in at the time.

[Mark Wein]

For alfredo, I just use some milk in a saucepan, heat on a low simmer, add butter garlic acnd parmesan cheese to taste while keeeping on a very low simmer to keep from boiling the milk or scalding it. I also put in some Italian spices or chili pwder, just whatever mood I'm in at the time.


Thats it? Even I can do that...

[Mrs.P]

I'm not sure if that is the exact Italian recipe, but it always works out for me and usually tastes pretty good. It takes a good bit of cheese, and I like a lot of garlic.

They always make it seem like magic when you hear about alfredo, but it really isn't that much work.

[Mark Wein]

hmmm.... stirthepot <---could be me this evening....

[warren0728]

here's how i make alfredo....

sautee some garlic in a sauce pan with a little butter/olive oil (be very careful not to burn the garlic)....

add heavy whipping cream and bring to a quick boil and then remove from heat....

add a touch of salt and a good bit of white pepper and some parmesan cheese....

return to low heat....

work in some butter and the when you are ready to serve remove from heat and stir in an egg yolk....

add your pasta.....toss and serve....

[Phil513]

Thanks guys! I shall take a shot at homemade alfredo. AOK

[Mrs.P]

I don't use the cream because of the extra calories and fat. I have heard of some people who use cream cheese in the milk as well to help thicken it up even more and give it a richer flavor.

[warren0728]

I don't use the cream because of the extra calories and fat.


but it's soooo good! idn_smilie

[Phil513]

now if we could just figure out a way to squeeze a habanero in the recipe. biggrin

[warren0728]

now if we could just figure out a way to squeeze a habanero in the recipe. biggrin


actually veggies are used a lot in alfredo sauces....

two options....put whole habenaro's in when sautéing the garlic....leave them in until the sauce is done...then remove....you get the heat but not severe....second option....chop up some hab and add either during the garlic phase or after you add the milk/cream....leave in....definitely more heat this way....

[Phil513]

Cool, thanks. Im interested in giving that a try.

[Mrs.P]

The creamy alfredo actually works very well with the spice of the hot peppers. The dairy helps to soak up some of the heat and tone it down a little yet you still get good flavor from them. I would definifely put them in while sauteeing as then you get the oils really good and cooked in with the rest of the flavors.

[Phil513]

The creamy alfredo actually works very well with the spice of the hot peppers. The dairy helps to soak up some of the heat and tone it down a little yet you still get good flavor from them. I would definifely put them in while sauteeing as then you get the oils really good and cooked in with the rest of the flavors.


You mean toss it in while sauteeing, then remove it? or cut it up and saute it all together?

[warren0728]

The creamy alfredo actually works very well with the spice of the hot peppers. The dairy helps to soak up some of the heat and tone it down a little yet you still get good flavor from them. I would definifely put them in while sauteeing as then you get the oils really good and cooked in with the rest of the flavors.


You mean toss it in while sauteeing, then remove it? or cut it up and saute it all together?


either way....you will of course get a lot more heat if you cut it up and leave it in....going the whole route will give you some heat, but more hab flavor than heat....

[Phil513]

Got it. And since i ate the one i had in one chomp, i didnt look inside. Do you de-seed them like a jalapeno? That lowers the heat with them.

[FenderPusher]

You guys are funny. Even alfredo sauce is getting habaneros added to it eventually. I love spicy foods but this is getting out of hand. :facepalm:

[Chihlidog]

Im with FP. I love alfredo, but I wouldnt want it spiced up. However, to answer your Q Phil, yes, it has seeds, and yes, removing them can take away quite a bit of heat. Dont worry, they are still plenty hot after it, they have heat to spare.

[Phil513]

Im with FP. I love alfredo, but I wouldnt want it spiced up. However, to answer your Q Phil, yes, it has seeds, and yes, removing them can take away quite a bit of heat. Dont worry, they are still plenty hot after it, they have heat to spare.


Thanks! AOK

I dont know if i would include them in alfredo, hahaha. Im just curious about cooking them in general.

if you look down at my mechado recipe, i think they would fit perfect with that.