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.
Here is what you’ll need
Add the tomato sauce to the pot
Add the garlic
And the italian seasoning
Meanwhile in another pot melt the butter with a clove of garlic
Remove the clove of garlic and add the heavy cream
Add the grated cheese
Sprinkle with salt and pepper to taste
Continue to stir until all the cheese is completely melted
Combine both sauces together into one pot
Stir
4 cups cheese, 2 cups heavy cream: sinful, but delicious
- 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.
