Our simple weeknight friendly Alfredo sauce is great for many dishes. Combine your favorite pasta with beef, chicken, fish or on its own.

Ingredients

½ cup butter
1 ½ cups heavy whipping cream
2 teaspoons minced garlic
½ teaspoon Italian seasoning
½ teaspoon salt & pepper (or to your liking)
2 cups of grated Parmesan

Steps
1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted

This simple family favorite is even children friendly. Less dishes and simple ingredients make it a parent friendly meal also.

Ingredients

1/2 cups dry ditalini pasta or pasta of your choice
2 1/2 -3 cups chicken broth
3 cloves garlic minced
1/3 cup heavy cream
3-4 tablespoons salted butter
1/2 cup parmesan cheese plus more for serving
1/2 tsp each: salt and pepper
2 tablespoons olive oil
optional toppings: fresh parsley and red pepper flakes

Steps

1. In a large skillet over medium low, add in two tablespoons olive oil and garlic and saute until fragrant, about 30 seconds.
2. Sprinkle in the pasta, enough to cover the bottom of the pan (about 1 1/2 cups). Stir it around with the garlic to evenly combine.
3. Pour in the chicken broth (enough to cover the pasta) and 1/2 tsp each of pepper and salt, then bring to a boil. Once it begins boiling, cover the skillet with a lid and reduce heat to a simmer. Allow it to cook covered for about 9-10 minutes.
4. Remove the lid and stir the pasta, sampling for doneness. There will be some chicken broth on the bottom of the pan but it will get absorbed as the pasta cools.
5. Drizzle in the 1/3 cup of heavy cream and incorporate it with the pasta (still over a simmering stove). Stir for about 1 minute.
6. Remove from the heat and add in 3-4 tablespoons of butter and 1/2 cup parmesan cheese. Stir until the butter and cheese melt.

• • Taste and adjust with more salt and pepper if needed. Add in red pepper flakes for a kick of heat if desired.

This pepperoni bolognese is a bold, savory twist on the classic. it’s deeply comforting and perfect tossed with wide pasta and plenty of grated cheese.

Ingredients

2 tbsp olive oil
1 small onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
4 oz pepperoni, finely chopped (stick or slices both work)
1 lb ground beef (or half beef, half pork)
2 tbsp tomato paste
½ cup dry red wine (optional but recommended)
1 (28 oz) can crushed tomatoes
1 cup whole milk or half-and-half
1 tsp dried oregano
½ tsp dried basil
¼ tsp crushed red pepper flakes (optional)
Salt & black pepper to taste
Parmesan rind (optional, for simmering)

Steps

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until soft and fragrant.
2. Stir in garlic and cook 30 seconds. Add chopped pepperoni and cook 2–3 minutes until it releases its oils and lightly crisps.
3. Add ground meat, breaking it up. Cook until browned; drain excess fat if needed.
4. Stir in tomato paste and cook 2 minutes to deepen flavor.
5. Pour in red wine and simmer until mostly reduced.
6. Add crushed tomatoes, oregano, basil, red pepper flakes, and Parmesan rind if using. Simmer gently, partially covered, for 30–45 minutes.
7. Slowly stir in milk. Simmer another 10–15 minutes until the sauce is rich and velvety. Season with salt and pepper.

Notes

Pappardelle, rigatoni, or spaghetti
Fresh grated Parmesan or Pecorino Romano
A drizzle of olive oil or torn basil on top