Fettuccine Alfredo

6 servings

Ingredients:
1 (16-ounce) package fettuccine pasta
1/2 cup butter
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see TIP) and additional freshly grated Parmesan cheese for sprinkling
salt and freshly ground black pepper to taste

COOK pasta according to package directions.
MELT butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer for a few minutes uncovered to to reduce and thicken sauce. Remove from heat and add cooked fettuccini and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.

TIP: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly besides having an inferior taste.

Ravioli in Sage Cream Sauce

4 servings

Ingredients:
1 package cheese-filled ravioli
2 tablespoons unsalted butter
1/3 cup finely chopped white onion
1 1/2 tablespoons chopped fresh sage (fresh only, do not used dried)
3/4 cup dry white wine
2/3 cup heavy whipping cream
salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese for sprinkling

COOK ravioli according to package directions.
MELT butter in large skillet over medium heat; add onion and sage to skillet. Sauté about 30 seconds. Add wine and cream. Increase heat and boil, uncovered, until sauce is reduced and thickened, about 5 minutes.
ADD ravioli to sauce; toss to coat. Season with salt and pepper. Serve garnished with Parmesan cheese.

TIP: Cheese-filled tortellini can be substituted for the ravioli, if desired.

Penne in Cream Sauce with Sausage

4 to 6 servings

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 onion, sliced

3 garlic cloves, minced

1 pound sweet Italian sausage

2/3 cup dry white wine

14 1/2 ounce can diced peeled tomatoes

1 cup whipping cream

6 tablespoons fresh chopped parsley

1 pound penne pasta

1 cup Parmesan cheese

MELT butter and oil in a heavy large skillet over medium high heat. Add onion and garlic and saute until golden and tender, about 7 minutes.

REMOVE sausage from casings, crumble and add to skillet and saute until golden brown and cooked, breaking up with the back of a spoon, about 7 minutes. Drain excess drippings. Add wine and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juice and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste.

COOK pasta until tender but still firm to bite. Drain pasta and pour into a warm large bowl. Pour sauce over pasta, add 3/4 cup of cheese and toss to coat. Sprinkle with remaining parsley and cheese and serve immediately.

Lemon Pasta Sauce

4 servings

INGREDIENTS
4 tablespoons butter
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
1 cup beef broth
10 ounces uncooked pasta

COMBINE the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.

COOK pasta for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.

TIP: Serve with cubed cooked meat or veggies for a full meal.