Food Friday

Friday, December 2, 2011

This recipe is kind of a rerun, but I decided to do it a little differently this time. There are two ways you can go with this sauce, it can either be an alfredo sauce or a rose sauce. It's really rich and not for those who don't love cheese. But believe me, if you like cheese, this sauce is fantastic.

What you need:

1/2 cup butter or margarine
4 garlic cloves, crushed or minced
1 (8 oz.) block light cream cheese
1 cup of milk
1/2 cup fresh grated parmesan cheese
salt and pepper, to taste
[for rose sauce only] 1 1/2 cups tomato sauce
cooked pasta of your choice

How to make it:

Melt butter in a large pan over medium heat. Add the garlic. While the garlic and butter are cooking, chop the cream cheese into small pieces (so it will melt faster), then add to butter. When the cream cheese starts getting really soft, mix with a whisk. Once the cream cheese starts to blend with the butter, add the milk. Keep stirring often with a whisk, and when the milk is blended in, add the parmesan and season. The sauce should be fairly smooth with a little bit of a cheesy texture when you lift the whisk. If you're making a rose sauce, add the tomato sauce last. Stir until it is fully blended and heated through. Then serve over pasta and top with a little more parmesan if you like. 

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