pasta sauce

Remember that time I made fresh pasta? Well I also had to learn to make a sauce to go with it. As impressive as from scratch pasta is, no one cares if you serve it to them with nothing on it. Using what I already had in my fridge, I was able to come up with this super yummy sauce. I do have to admit that I made it in a rush so my measurements weren’t exact, but don’t let that stop you from making it because it’s pretty hard to ruin. pasta spoolsputting pasta in sauceThis sauce smells so amazing! The next day while I was waiting for the elevator my neighbor mentioned that he could smell it, and that he was tempted to knock on my door for samples. And I live in New York where it is perfectly acceptable to never interact with your neighbors, so that says something!   pasta in sauceplated pasta

 

INGREDIENTS

  • 2 cups heavy cream
  • 2/3 cup shredded Pecorino Romano cheese
  • 1/4 cup dry white wine
  • 2 cloves garlic, minced
  • 3 basil leaves ripped
  • 1 teaspoon dried oregano 
  • Zest of half a medium lemon
  • Juice of half a medium lemon
  • Black pepper to taste

DIRECTIONS

  1. Pour cream in a saucepan and place over medium-low heat, then whisk in cheese.
  2. Add wine, garlic, basic, oregano, zest, and lemon juice into cream and cheese mixture.
  3. Allow to simmer on medium heat until it reduces, thickens, and bubbles (about 5-7 minutes). While simmering, make sure to stir frequently and scrape the bottom of the pot to avoid burning. 
  4. Add pepper to taste

*I served it with fresh pasta and topped it with breadcrumbs, but it’s definitely not necessary in order to enjoy the dish. 

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