CLASSIC ALFREDO SAUCE RECIPES

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MARINARA SAUCE RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Marinara Sauce Recipe | Giada De Laurentiis | Food Network image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 2 quarts

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

CAULIFLOWER ALFREDO SAUCE RECIPE | KATIE LEE BIEGEL | FOO…



Cauliflower Alfredo Sauce Recipe | Katie Lee Biegel | Foo… image

Provided by Katie Lee Biegel

Categories     condiment

Total Time 45 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Sea salt and coarsely ground black pepper
2 cups cauliflower florets 
1 pound fettuccine noodles 
1 cup 2 percent milk 
3 tablespoons unsalted butter 
1 clove garlic, lightly smashed 
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish 

Steps:

  • Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  • Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  • Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  • In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  • Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  • Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

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