A new love. (Other People’s Food Post #1)

I’ve decided that I must post more, even if I don’t have the fortitude to come up with my own recipe. Today’s star dish is fromĀ The Crumby Kitchen, and it is a recipe I have been making for a few years now.

My “new love,” referenced above, is alfredo sauce. Perhaps, growing up, I only ever had bottled, gross, mass-produced alfredo. Who wants that shizz? No one.

The husband and I love our local Italian restaurant, Picasso’s. I’ve never liked fettuccine alfredo until I tried theirs on a whim. It. is. perfect. The sauce is light and packed with flavor, and perfectly coats to their beautifully-cut fettuccine.

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Look at that marvelous creation.

Perhaps it was my new-found love for alfredo, combined with my Local Fare delivery of sweet potatoes and gorgeous San Marzano tomatoes, that reminded me of this favorite recipe in my collection.

 

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Spiralizing veggies to sub for pasta is by no means a new craze, and, let’s be honest – it does not hit the spot as pasta does.

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It is pretty fun and satisfying to spiralize something – though a little scary, depending on your spiralizer. Mine has a blade that looks like a guillotine! And, in this recipe, the sweet potato “noodles” balance perfectly with the oh-so-decadent sauce.

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After making a quick tomato sauce with shallots, you combine said sauce with a lovely alfredo sauce, and the results are delectable.

This recipe does require a lot of dishes – so I’d advise planning well so you can reuse pots or pans without having to dirty new ones.

I want this tomato alfredo to be part of my regular rotation. Tomato alfredo all the time!

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Beauty, thy name is alfredo.

Recipe found here.

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