Tagliatelle Alfredo

Product Description

Serves 8

This recipe calls for homemade Alfredo sauce, you can make it easier by using our new Casina Rossa Alfredo Sauce!

INGREDIENTS 

• 1 package Pasta Allemandi Egg Tagliatelle (8.8 ounces), cooked according to directions on the package
• ¼ cup Marino Organic Monte Iblei EVOO
• 2 shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 1/2 cup white wine
• 2 teaspoons Casina Rossa Fiori & Salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1-pint heavy cream
• ½ cup Parmigiano Reggiano cheese
• ½ cup fresh chives, finely chopped

DIRECTIONS

1. Heat the water for the pasta and prepare the sauce.
2. Set a large sauté pan over medium heat and add the Marino EVOO. Toss in sliced shallots and allow to caramelize lightly. Add garlic and cook until translucent; do not allow it to brown very much or the garlic will turn bitter. 
3. Add the wine to deglaze the pan and allow to reduce by half. As the wine simmers, sprinkle in Fiori & Salt, and add both peppers.
4. Whisk in the cream, a little at a time, until combined.
5. Allow the mixture to come to a simmer and reduce by half. 
6. Place the cooked pasta into the sauce, toss gently but thoroughly with tongs, and then toss with half the parmesan and chives. 
7. Portion pasta on each serving plate and garnish with more Parmesan and chives, sprinkling it over the pasta and around the edges of the plates.

Buon Apettito!