Spaghetti-Alfredo Pasta Sauce
I discovered this recipe once by accident when I mixed my alfredo sauce with spaghetti sauce during lunch at school..And it turned out to be amazing and simple at the same time! (This is definitely a great recipe for beginners.) The sauce is a little sweet, creamy, and delicious all at once.
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INGREDIENTS
Nutrition- 1(15 ounce) can roasted red pepper alfredo sauce (Classico Brand, 1 can, 15 oz)
- 1(26 ounce) can chunky garden vegetable spaghetti sauce (Ragu Brand, 1 can, 1 lb 10 oz)
- 1tablespoon minced garlic
- 1
- 1teaspoon oil
- 2(14 1/2 ounce) boxes penne pasta (I use Ronzoni's Smart Taste penne, it is high in fiber and calcium. However, you can use whichever b)
- salt and pepper
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DIRECTIONS
- Follow directions on box to make pasta noodles.
- (You can use any kind of pasta noodles you want, such as shells or spirals, but I use penne because I think the sauce sticks well to the penne pasta.).
- As for the pasta sauce --
- Turn stove on to medium heat and add oil in a medium-sized pot.
- Once the oil is hot, saute the minced garlic until light brown.
- Once the garlic is light brown, pour Ragu spaghetti sauce and Classico alfredo sauce into the pot.
- Stir the sauces together to make a beautiful orange colored sauce.
- Turn heat up to medium-high until the sauce boils.
- Turn heat back down to medium and add salt and pepper to taste. (I usually do not add very much, just a few pinches of each.)
- (Optional!) Add crushed red pepper to add a spicy kick to the sauce. If you want you can add more or less, it is really up to you!
- Serve pasta noodles on plates and pour sauce over each serving. (I would not recommend mixing the pasta into the sauce until it is ready to serve because the noodles will get soggy.).
- Enjoy! =O.
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