So easy, so why is it in a jar?

In our busy world, sometimes it is indeed easier to purchase "ready" items. I love canned tomatoes. Is it easy to concasse tomatoes? Yes. Does it take A LOT of time? No. But am I going to get a great tasting tomato in the middle of winter? No. And is it kind of a pain? Yes. Dei Fratelli is my favorite brand of tomatoes, by the way. In fact, we did a taste test in my purchasing class last semester, and Dei Fratelli was the winner hands down in taste AND price.

However, when it comes to pre-made sauces, I have an issue. Although even bolognese sauce takes more effort than opening a can (but so worth it!!!), Alfredo sauce and Marsala really do not. Not only are these sauces easy to make, you are using real ingredients instead consuming all of the extra stuff that make industrial canning possible. Alfredo sauce only has THREE ingredients and takes less than 10 minutes to make. I have included the recipe below.

Fettucini Alfredo  (4 servings)

Pasta,                                               8 oz
  ideally fresh, but dried and even GF (Tinkyada) will work
-Boil, keeping slightly undercooked. Refresh and drain.

Heavy Cream                                12 oz
Unsalted butter                                2 oz
Parmigiano reggiano, grated            2 oz (or more to taste)
-Combine, bring to boil & reduce slightly

Salt & pepper
-Add pasta to sauce, season accordingly.
-Boil until sauce is thick and pasta is cooked.

**To really finish it off, temper an egg yolk at the very end.