Spicy Alfredo Sauce
This delightfully spicy Alfredo sauce, creamy and rich with Parmesan cheese, gets its heat from Calabrian hot pepper paste. Serve this sauce over pasta, and garnish with more pepper paste if you like.
Sauces
Back in Roman times, the main course, or “primae mensai”, varied both in number and variety of dishes. Roasted and boiled meat was served, from poultry, game or anything else. No dish was complete without a highly flavored and spicy sauce. Contrary to today’s inclinations, the main aim seemed to be to mask the natural taste of the food – possibly to mask the questionable freshness, or perhaps to show off the variety of expensive spices available to the host. Sometimes so many ingredients were used in the sauce that it was impossible to distinguish any flavor.
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Basil Pesto
This herby Italian-style sauce is great stirred through pasta for a quick meal. Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese.
Bechamel sauce
Béchamel sauce is a creamy French white sauce that’s used in many dishes from lasagna to moussaka. This béchamel sauce is quick and easy.
Fajita Sauce
The zingy flavor of bright lime and smoky adobo sauce makes the perfect pinto bean filling in Vegetarian Fajitas, or you can turn around and use it for shrimp fajitas.
Easy Blender Red Pepper Sauce
My family enjoys this in place of red sauce because they don’t do cooked tomatoes. For an extra kick on pizza they like 1/4 tablespoon of crushed red pepper.
Stir Fry Sauce
This tasty stir fry sauce has a fantastic blend of flavors that’s savory, tangy and sweet, and it has just the right silky texture when you add it to the pan. Use it for any type of stir fry you like: vegetable, chicken, shrimp, beef and more!
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