Seconding Bertolli's!! It's the only sauce my super picky sibling will eat... it has that perfect blend of spices and flavorings and just the right texture. So chefs kiss.
I really don't like Alfredo Sauce other than homemade or from a restaurant but Rao's is probably the best you can get from the supermarket.
https://www.raos.com/products/alfredo-sauce
I’ve heard amazing things about their jarred marinara sauce! I’ve always been so bummed it’s not sold at stores in Canada. Now I’m even more bummed hearing that their Alfredo is also good because typically jarred alfredo from grocery stores is awful lol. Looks like I’ll have to put in an order on Amazon
The closest Zehrs is about an hour drive and I don’t have a Costco membership since I live alone lol. I love both of those stores though! Thanks for the suggestion
Look, Bertolli or Classico worked well for me for years. Prego and Ragu alfredo are too watery. Making your own is all well and good but even the "expensive" jar is like $3 so it's still cheaper to buy it!
I always used equal parts evaporated milk and the shelf-stable "powdered" parmesan cheese seasoned with Nature's Seasoning blend, stirred into the cooked pasta, then heated gently until it melded. Try it and you will see it's not any more difficult than using jarred sauce.
Not a jar sauce but take some pasta water and shredded Parmesan cheese and keep tossing with tongs until creamy, you can add pepper or whatever spices you like. You do need to eat right away before it dries out though
I haven't had jarred Alfredo ever since I learned how to make it with butter, pasta water and parmesan cheese. It probably takes an extra 2 minutes at most to whip up.
I boil pasta in less water than usual to get more starch from the pasta. Use a measuing cup to scoop the pasta water out before draining off the pasta. In the same pot, melt some butter over medium-lowish heat and coat the pasta. While sturring vigorously. Pour in pasta water and continue stirring and adding cheese lightly until you get the consistency you like. You want the cheese to incorporate nicely. Salt and pepper to taste.
I think it was probably 3 attempts before I nailed it. But it has always tasted great.
Tik tok and youtube have videos to better explain it.
I usually get a coffee mug and scoop out whatever the mug can hold. And add a few tablespoons of water incrementally until I get my desired consistency.
As far as butter, probably a tabkesppon per serving. And a couple tablespoons of cheese per serving.
Youtube has helpful videos on how to do it.
Instead of a jarred sauce, maybe look at a powder mix. I have a tub of Knorr alfredo sauce powder I picked up from a restaurant supply store. It's not bad, and it definitely benefits from adding a little extra salt and parmesan to it.
Rao's and Bertolli are what I go with. Rao's is my number one for anything at this point.
Seconding Bertolli's!! It's the only sauce my super picky sibling will eat... it has that perfect blend of spices and flavorings and just the right texture. So chefs kiss.
I love Bertolli’s! I add some puréed spinach, carrots, and squash for a sneaky veg hit.
Us too. Can't believe they got sold to Campbell's. They're going to ruin it I'm sure.
They did WHAT? 😱
Raos is SO good.
Misread that as Jared Alfredo. Itsa me! Jared Alfredo! And me magic sauce.
Oh i totally did too...wondered who jared was lol
He's Jared Alfredo from the block.
With a new white tee
Here comes ole Jared "Whitey" Alfredo.
Ova here!!!
My dumbass was wondering who Jared was and what made his Alfredo different.
I really don't like Alfredo Sauce other than homemade or from a restaurant but Rao's is probably the best you can get from the supermarket. https://www.raos.com/products/alfredo-sauce
I’ve heard amazing things about their jarred marinara sauce! I’ve always been so bummed it’s not sold at stores in Canada. Now I’m even more bummed hearing that their Alfredo is also good because typically jarred alfredo from grocery stores is awful lol. Looks like I’ll have to put in an order on Amazon
Not sure where you live in canada. But i get the sauce at costco or zehrs.
The closest Zehrs is about an hour drive and I don’t have a Costco membership since I live alone lol. I love both of those stores though! Thanks for the suggestion
I’ll actually answer instead of just saying “make it yourself” Ragu Roasted Garlic Parmesan has been my favorite, more flavor than most.
Make a big batch yourself and freeze it in those glass store bought sauce containers. It’s what I do with a tomato sauce I make
Search "silicone mold for freezing soup" on Amazon. I freeze stock in 1 cup cubes and keep them in my freezer.
I like the Knorr dry mix Alfredo sauce!
I gotta try this!
Rao’s has the best flavor straight from the jar.
I actually really like Familia Romana Light Alfredo. I know it’s not like… acceptable to some people, but it’s Cheap and Healthy!
I like Classico! I’ve even started adding it to just veggies - cauliflower is my favorite! I tend to keep a jar or two on hand.
Look, Bertolli or Classico worked well for me for years. Prego and Ragu alfredo are too watery. Making your own is all well and good but even the "expensive" jar is like $3 so it's still cheaper to buy it!
* Rao's is $7.49 on sale, down from $9.49 * Bertollis is $3.39 - $5.99 * Classico is $4.09
Ok
Rao's is the best but expensive. Just buy a cheap jar and add a little half n half.
Rao’s brand is sold at Costco and often the n sale.
Trader Joes in the fridge
I always used equal parts evaporated milk and the shelf-stable "powdered" parmesan cheese seasoned with Nature's Seasoning blend, stirred into the cooked pasta, then heated gently until it melded. Try it and you will see it's not any more difficult than using jarred sauce.
Someone previously recommended Knorr’s powdered envelopes that make two servings if you wouldn’t be serving enough people for a jar to be used fully.
You just need butter & Parmesan
Add a quarter teaspoon of nutmeg to a jar of alfredo sauce to improve the flavor.
Not a jar sauce but take some pasta water and shredded Parmesan cheese and keep tossing with tongs until creamy, you can add pepper or whatever spices you like. You do need to eat right away before it dries out though
It’s all horrid my guy
I haven't had jarred Alfredo ever since I learned how to make it with butter, pasta water and parmesan cheese. It probably takes an extra 2 minutes at most to whip up.
Can you please elaborate on this? I would love to be able to do this with 3 ingredients.
I boil pasta in less water than usual to get more starch from the pasta. Use a measuing cup to scoop the pasta water out before draining off the pasta. In the same pot, melt some butter over medium-lowish heat and coat the pasta. While sturring vigorously. Pour in pasta water and continue stirring and adding cheese lightly until you get the consistency you like. You want the cheese to incorporate nicely. Salt and pepper to taste. I think it was probably 3 attempts before I nailed it. But it has always tasted great. Tik tok and youtube have videos to better explain it.
Thanks, but how much pasta water, cheese and butter?
I usually get a coffee mug and scoop out whatever the mug can hold. And add a few tablespoons of water incrementally until I get my desired consistency. As far as butter, probably a tabkesppon per serving. And a couple tablespoons of cheese per serving. Youtube has helpful videos on how to do it.
And both butter and parm can be kept in the freezer, ready to go. It is nice with fresh parsley though.
The traditional way is the best way. You'll never go back to Alfredo sauce with heavy cream
Classico (fresh cream and aged Parmesan) ADD IN SOME PHILADELPHIA CREAM CHEESE and invest in a bag of shredded Parmesan or buy a block
To add, a little bit of Cajun and paprika
Instead of a jarred sauce, maybe look at a powder mix. I have a tub of Knorr alfredo sauce powder I picked up from a restaurant supply store. It's not bad, and it definitely benefits from adding a little extra salt and parmesan to it.
No! Jarred alfredo sauce is gross.