WHAT IS THE DIFFERENCE BETWEEN WHITE SAUCE AND ALFREDO SAUCE?

White sauce (Béchamel) is a classic French sauce made with butter, flour, and milk, creating a smooth, creamy base. Alfredo sauce is a richer, Italian-style sauce made with butter, heavy cream, and Parmesan cheese, giving it a cheesier, more indulgent flavor.

HOW DO I THICKEN UP MY SAUCE?

If you prefer a thicker sauce, simmer it a little longer after adding the Parmesan cheese to let it reduce.

SPICY ALFREDO SAUCE (VEGETARIAN)

Description

This Spicy Alfredo Sauce (Vegetarian) is creamy, with just the right amount of spice and only a few simple ingredients needed. Whether tossing it with pasta or spooning it over roasted veggies (pro tip: mushrooms love this sauce), it’s here to make your dinner plans anything but boring. Oh, and did I mention it’s made in one pan?

Ingredients

Scale

1/2 cup butter

1 1/2 cups heavy whipping cream

2 teaspoons garlic, minced

1-2 teaspoons of your favorite hot sauce (more if you’re feeling bold!)

1 tablespoon ketchup (trust me, it works magic)

1/2 teaspoon salt

1/4 teaspoon pepper

1-2 cups freshly grated Parmesan cheese (1 cup is great, but 2 cups is bliss!)

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Instructions

Melt the Butter:
In a large skillet, melt the butter over low heat with the heavy cream. Let it simmer on a low heat for about 2 minutes.

Bring the Heat:
Whisk in the garlic, hot sauce, ketchup, salt, and pepper. Stir it all together for about a minute, letting those bold flavors come to life.

Cheese, Please:
Gradually whisk in the Parmesan cheese, letting it melt into the sauce. Keep stirring until it’s silky and perfectly luscious.

Serve It Up:
Your spicy Alfredo sauce is ready! Toss it with pasta, drizzle it over mushrooms, or serve it however your heart desires—just do it while it’s hot!

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Notes

Go Fresh with Parmesan: Freshly grated Parmesan melts beautifully and gives the sauce its signature smooth texture. Pre-shredded cheese can sometimes make the sauce grainy.

Adjust the Spice: Start with less hot sauce and add more to taste—you can always turn up the heat but can’t take it out!

Low and Slow: Keep the heat low while cooking to prevent the cream from scorching or curdling.

Crush or Powder: If you’re out of fresh garlic, garlic powder works in a pinch. Just start with a small amount and adjust to taste.

Use the Right Pasta: This sauce clings beautifully to fettuccine, penne, or any pasta with ridges to capture all that creamy goodness.

Category: Main Course, Side Dish
Method: Stove Top
Cuisine: American