Ingredients
½ clove garlic, minced (cut up very small)
Onion, cut into small pieces
Olive oil
Lemon Juice
Tomato sauce (Ragu, Classico, Pizza Sauce etc) OR 1 large tomato
Alfredo or Cheese Sauce (Classico makes some good ones, Alfredo, 5 cheese Alfredo, roasted garlic alfredo)
Tortelinni or Ravioli (I usually do cheese filled, I don’t like the meat ones)
Wine (optional)
Directions
Sauce:
Authentic Sauce Way
- · Put the onion and garlic with a bit of oil into a small pot and cook for 5-10 minutes on medium-low
- · Cut up the tomato into small pieces and put it into the pot (put as much of the juices in as possible) – add more oil if needed
- · Add lemon and wine, as much as desired (I usually just use a splash of both)
- · Let the mixture cook on medium for about 15 mins or until it becomes mushy and liquidy
- · Add the whole bottle of Alfredo sauce into the mixture and stir, let this heat on medium-low heat for about 5-10 minutes and then serve right away over pasta
Quick and Dirty Way
- · Put the onion and garlic with a bit of oil into a small pot and cook for 5-10 minutes on medium-low
- · Add lemon and wine, as much as desired (I usually just use a splash of both)
- · Add the whole bottle of Tomato sauce and the whole bottle of Alfredo sauce into the mixture and stir, let this heat on medium-low heat for about 5-10 minutes and then serve right away over pasta
Pasta:
- Bring water to a boil
- Add pasta and cook for the recommended time (I usually cook for 1-2 minutes less than the recommended time)
- Serve immediately with the sauce
Timing:
If you are cooking the sauce the Authentic Way, start to boil the water for the pasta about 5 minutes into letting the sauce cook. If you are cooking the sauce the Quick and Dirty way, put the water on to boil at the same time as you start the sauce.
