Did everyone have a great fourth of July? We went to a couple of parties and enjoyed spending time with some out of town family this weekend. Cliff and I also worked on repainting our kitchen cabinets. It has been a lot of work and our house has been a complete disaster for a week now. But, we are almost done and the cabinets look 100% better. All we have left to do is hang the doors and put the hardware back on. We were pretty busy working this weekend so I really wish I had a few more days off to relax. At least it is only a 4 day work week though, right?
I first had this sauce at one of my favorite Italian restaurants, Gianni’s, near our house. As soon as I began to eat my dinner I told Cliff I wanted to recreate it at home. No one in my family is really big on alfredo sauce but they all like this suprema sauce. I won’t say that suprema sauce is a “light” sauce but it is “lighter” than alfredo sauce. Basically you make an alfredo sauce and a quick marinara sauce and then combine the two. We like to serve this with penne pasta. It is not the healthiest meal ever, so I usually serve this as more of a side then a main. It goes great with chicken cutlets or grilled shrimp. I hope you and your families like this sauce as much as my family.
- 4 cups grated cheese (we used a combination of romano pecorino and parmesan)
- 2 cups heavy cream
- 1.5 sticks unsalted butter
- salt and pepper to taste
- 1 clove garlic, whole
- 2 28 ounce cans of tomato sauce
- 1 Tablespoon of Italian seasoning
- 2 cloves garlic, minced
- Start by heating the tomato sauce, garlic and the Italian seasoning in 1 pot.
- Bring it to a simmer.
- Meanwhile, melt the butter in a separate pot.
- Add a clove of garlic to infuse the butter with the garlic flavor.
- Remove the whole clove before you continue.
- Add the cream and the grated cheese and simmer until all of the cheese is melted.
- Sprinkle with salt and pepper to taste.
- Combine the two sauces and stir well.
- You should have enough sauce for about 3 pounds of pasta. If you don’t need that much, go ahead and freeze some to use later.