It's pretty simple actually.....
When I'm making red sauce....I take some butter and flour and let it cook out a bit and then add milk / cream and parmesan cheese and stir. Almost like you are making mac and cheese from scratch
This needs to be done over low heat and stirred until it's thick and creamy.
I then add it to the red sauce.
I even do this with jarred sauce....but I'm not as fancy.
I pour the red sauce into the pan and then pour a bit of mil into the empty bottle with some grated parmesan cheese. I swish it around and then pour it into the sauce.
Or...if it's easier...buy a jar of red and jar of alfredo and mix them together.
I find a lot of red tomato sauces a bit "acidy" and I like them a bit more mellow.
My jarred sauce of choice is Rao's. It's more expensive...but worth it.
Kevin,
Could you post the vegetable recipe you mentioned in Florence? It seemed so simple but when I tried it as I remembered it (as in, open bag, dump vegetables on cooking sheet, pour olive oil on vegetables), it was not all that much of a success. I think it might have lost something in the translation.
I roast a lot of veggies.
Preheat over to 425 degrees.
Place veggies on baking sheet.
(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)
Drizzle with extra virgin olive oil and sprinkle with sea salt.
Roast 20 minutes.
*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash
Depending on what you add and how much oil you use.....these are all pretty low cal.
It's pretty simple actually.....
When I'm making red sauce....I take some butter and flour and let it cook out a bit and then add milk / cream and parmesan cheese and stir. Almost like you are making mac and cheese from scratch
This needs to be done over low heat and stirred until it's thick and creamy.
I then add it to the red sauce.
I even do this with jarred sauce....but I'm not as fancy.
I pour the red sauce into the pan and then pour a bit of mil into the empty bottle with some grated parmesan cheese. I swish it around and then pour it into the sauce.
Or...if it's easier...buy a jar of red and jar of alfredo and mix them together.
I find a lot of red tomato sauces a bit "acidy" and I like them a bit more mellow.
My jarred sauce of choice is Rao's. It's more expensive...but worth it.
I roast a lot of veggies.
Preheat over to 425 degrees.
Place veggies on baking sheet.
(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)
Drizzle with extra virgin olive oil and sprinkle with sea salt.
Roast 20 minutes.
*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash
Depending on what you add and how much oil you use.....these are all pretty low cal.
I roast a lot of veggies.
Preheat over to 425 degrees.
Place veggies on baking sheet.
(Broccoli, cauliflower, asparagus, carrots, any squash, root veggies all turn out great)
Drizzle with extra virgin olive oil and sprinkle with sea salt.
Roast 20 minutes.
*** Variations
Parm or cheddar on the cauliflower
Garlic and a lemon cut into 8 wedges in the broccoli
Balsamic vingar on the asparagus
Brown sugar on butternut squash
Depending on what you add and how much oil you use.....these are all pretty low cal.