Recipes - Pasta sauce

I enjoy cooking. I can't call myself an expert on preparing meat or vegetables but I'm generally quite capable when it comes to pasta, deserts, drinks, or baked goods.



White Sauce

• cheese - Parmesan, Romano, Asiago
• 1 clove garlic
• cream/Half-and-Half
• butter
• oil (optional)
• Salt, pepper
• Basil & oregano (optional)
  

Mince garlic.
Grate up a bunch of cheese - a chunk about the size of a golf ball of each. You kind of get a feel for exactly how much you need by experimenting, it really depends on the quantity of the other ingredients you're using.

Melt about 1 tbs butter in a high-walled skillet at low-heat and add garlic. Brown the garlic, but keep the heat low because butter starts to turn brown at around 250 degrees Fahrenheit. You can add a little oil to keep it from burning but I don't care for how this tastes, honestly.

Add the cheese and about 1/2 cup cream or half-and-half, or maybe both.

Now just sit back and keep stirring it up as it cooks. The cheese takes a while to completely melt. If the sauce seems too thick, add more liquid, if it seems too thin, more cheese.
Eventually the consistency will even out and you'll end up with a nice cheese sauce.

Salt and pepper it and add in the spices, stir them up, then use for whatever.

This is basically Alfredo sauce.
It's good with any pasta.

Another thing I like to do with it is mix it with spinach and eat it with chips as a dip. Tasty.