My kids had a good first day of school. Two of the three said they had a great day and liked it a lot. One is ready for high school to be over, but he has two years left. I loved listening to my Noah talk about his day. He kept saying how nice his teachers were and how he was going to have a good year. He has such a positive, optimistic outlook on things (most of the time) and it is a characteristic I hope he never loses!!
Today I wanted to share with you another one of our meals that stays in the regular rotation. We absolutely love Carrabba’s Italian Grill. My mouth is watering just typing the name of it. Anyway, my oldest son and I get their Mezzaluna ravioli a lot. The sauce is just incredible. Well, this is a copycat of that and let me tell you it is SUPER CLOSE to the original. It is so good and you can use it on ravioli, farfalle, or any other pasta you like.
I apologize for the less than stellar picture. I was starving so I just snapped a quick one. I wanted to make sure that I got this on the blog though because it is definitely one of our family favorites.
- ½ cup butter
- 2 minced garlic cloves
- 2½ cups half-and-half
- 2 cups grated parmesan or romano cheese
- ½ teaspoon pepper
- 1 jar spaghetti sauce
- ½ cup half-and-half
- ¼ cup parmesan cheese
- Make the alfredo sauce. In a large skillet, melt butter.
- Saute chopped garlic over medium heat.
- Stir in 1½ Cups half-and-half.
- Cook over medium heat 3-4 minutes, stirring constantly.
- Add remaining half and half, Parmesan cheese, and pepper.
- Once made, add the spaghetti sauce and stir well.
- Then add the half and half and cheese.
- Stir until its a smooth sauce, should look pink orange.
This recipe was adapted from here with a few little tweaks.