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 from 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.
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.
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.
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!
Beauty, thy name is alfredo.
Recipe found here.