I wanted to make some sort of pasta today and I wanted a cream sauce, so I went to experimenting. I have to say, this turned out AMAZING! I tasted it before I added the tomatoes & after; it was great both ways. So, I've included both ways here. I was so tired of tasteless alfredo. It seems even at restaurants these days the alfredo is just flat, totally bland and not worth the money they charge you for it for sure! From now on, this is my go to for an alfredo/cream sauce. And, BONUS, it's lower calorie than traditional alfredo because it uses milk and not cream, and no butter! WIN WIN! Enjoy!
1In a saucepan, combine ingredients for alfredo, except for parmesan. Whisk together and cook over medium heat, watching carefully and whisking very frequently to prevent burning. If necessary, lower heat. When warmed through, add parmesan and continue to cook for a few minutes. Don't forget to whisk! Then, add tomatoes if desired and continue to cook until warmed through. If you prefer a thicker sauce, add some flour or cornstarch and continue to cook until thickens. The tomato cream sauce is especially thin because of the juice from the tomatoes, but the juice is what totally makes it, so you must include it. It would make a great soup base. The things you can do with these sauces is endless. I've already thought of half a dozen ways to use them myself! Enjoy!
P.S. I forgot to take a pic before I used the sauce, so I'll have to add one next time I make it. You know what an alfredo sauce looks like though. LOL