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You can whip up this rich garlicky sauce in no time. I lean on it for busy weeknights—from pouring it over roasted veggies to smothering pizza or tossing with noodles. Grab a few fresh flavor boosters and pantry faves, and you'll get a crazy good sauce that's super flexible.
Luscious Ingredients
- Kosher salt: brings the flavors together and makes everything taste right
- Fresh parsley: adds a bit of freshness—look for dark green sprigs
- Heavy cream: thick and creamy for a dreamy texture
- Freshly shredded Parmesan cheese: ultimate melt and bold cheesy punch—buy a hunk and grate it right before using
- Vegetable broth: rounds things out—either homemade or a good store brand works
- All purpose flour: thickener—grab unbleached flour if you see it
- Italian seasoning: gives those cozy herby notes—pick a fresh blend if you can
- Fresh cracked black pepper: gives it a bit of zing—always better freshly cracked
- Fresh garlic cloves: nothing beats that punch—pick out cloves that are tight and smooth
- Unsalted butter: super rich and smooth, melts down and sets the stage for all the flavor
Easy How-To Steps
- Wrap It Up
- Turn the heat down low, keep stirring until your sauce hits that perfect thickness. Taste, then add more salt or pepper if you want.
- Cream and Parmesan Time
- Slowly pour in the cream, toss in the shredded cheese and parsley. Stir like you mean it—watch the cheese melt and the sauce go silky smooth.
- Let It Thicken
- Let the pan hang out on a modest heat for two minutes or so. Stir regularly so nothing burns and the sauce starts to get thicker.
- Stream in Broth
- Slowly drizzle the broth while whisking constantly—this keeps clumps from showing up. When it all looks smooth, you’re set.
- Stir in Flour
- Sprinkle that flour in and grab your whisk. Go at it for another minute—you’ll see the mix go gold and lose any pasty raw taste.
- Build the Flavor Base
- Toss in garlic, herbs, salt, and pepper. Stir constantly on low so the garlic gets super fragrant, just don’t let it get brown.
- Start with Butter
- Set a big pan over gentle heat. Add right in the butter and help it melt all the way—make sure the whole bottom’s got coverage.
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Keep It Fresh
Give the sauce time to cool before scooping it into a lidded container. It keeps fine in the fridge up to four days. Want to freeze it? Split into little batches and let them thaw overnight in the fridge. When reheating, go low and slow, stirring to revive the creamy feel. If it's too thick, a splash of broth or cream will loosen it right up.
Swap Stuff In
If you’re out of heavy cream, use half and half or even a creamy plant milk—just know the sauce will come out a bit lighter. Want sharper flavor? Mix in some Pecorino Romano cheese. For something milder, blend in a handful of mozzarella with your Parmesan. To make it gluten free, go for a one-to-one gluten free flour instead of regular.
Serve It Up
Spoon this sauce over gnocchi or your favorite pasta. Spread it on pizza dough before piling on your toppings. Pour on hot veggies like cauliflower or potatoes. Use it in a veggie bake. Or go rogue and dip warm hunks of focaccia right into the skillet—so good.
Kitchen Storytime
Sauces like this are the heart of Italian American comfort food. Think of it as your base for stirring in things like chicken, mushrooms, spinach, or sun-dried tomatoes. It borrows from a classic Alfredo, but ramps up the garlic and herbs for a fresh take that works a hundred ways.
Recipe FAQs
- → What can I do to keep the sauce smooth, not lumpy?
Make sure to whisk the flour right into the melted butter. Add the broth slowly while you keep whisking. This way, your sauce won’t end up chunky.
- → Instead of heavy cream, can I use something less rich?
Yep! Swap it for half-and-half or just plain whole milk. It won’t taste as thick, but it’ll still be yummy.
- → How should I warm up leftovers?
Heat slowly on low while you stir now and then. If it gets too thick, splash in a little more cream or broth.
- → Which kind of pasta goes great with this?
Penne or fusilli grabs lots of sauce in their grooves, but honestly, any pasta you love will do the trick.
- → Is there a way to make this gluten-free?
Of course! Just use a gluten-free flour, like rice flour or any trusted blend meant for baking.
- → Can I get this sauce ready ahead of time?
You sure can. Make it up to two days before—just keep it covered in the fridge, and warm it up gently when you need it.