Wednesday, July 16, 2008

Brandy enhanced Alfredo Sauce

So Bartel had been bugging me to make some Fettuccini Alfredo, well I didn't have all the ingrediants that I usually use, like shallots, white wine, and fettuccini noodles. So we improvised and came up with this yummy cream sauce that had the kids licking their plates... Careful not boil
I should of filled the bowl with more pasta to make it prettier, but it was my bowl, and I was afraid I wouldn't be able to finish it...or worse, I could finish it!!
The Recipe
Brandy Alfredo Sauce
2 Tbs. roasted red pepper oilve oil
2 lrg. cloves garlic minced
1/4 c. brandy
2 c. heavy cream
1/2 c. fresh parmesean cheese
salt/pepper to taste after adding the cheese which adds salt.
Heat oil on med low. Sate garlic until soft. Add Brandy cook until "Au Sec" (almost gone) add heavy cream stir. turn down heat add cheese. Taste, season. Will thicken upon cooking then, cooling. Toss with cooked noodles just barely coating them. Top with more fresh cheese.


DeAnn McWhorter said...

Ok, I love your recipes but I need some healthy ones. These ones aren't going to help me beat Mom, Aunt Becky and Tamara on our weekly weigh in!!!

Lisa said...

Just found your blog. Brandy in alfredo sauce sounds so good.