Creamy Pasta
Posted By Melissa on November 17, 2010
Back in the spring a new restaurant opened up on base, D’Carlo’s, and I’ve eaten there my fair share of times. They catered for our Cub Scout banquet last February. One of the pasta dishes they have is called Creamy Marinara and it is delish! My pocket book can not afford to eat at D’Carlo’s every day week though. So I set out to replicate this meal in my own fashion.
I think my made up Creamy Marinara has turned out pretty good. It’s not exactly like theirs. I’m betting that they use wine (I keep forgetting to buy a white) in their sauce and different cheese and I’m sure their marinara is handmade and not from the Classico jar. Still, I will be making this again and I’m sure I’ll be changing it up every time to see what else works.
This is the day after picture when I’m getting ready to eat the leftovers!
Ingredients:
Box of Pasta
1/2 Bag of Italian Cheese
1/3 Jar of yummy spaghetti sauce, I like Classico
4 T Butter
1 pint Heavy Cream
Garlic
4 T Flour
chicken, optional
Directions:
Cook the pasta. In a different pan, melt the butter and add a healthy amount of garlic. I use a jar and put in a good teaspoon’s worth. Then add the flour and whisk it real good, letting it brown slightly. Next slowly add the cream, whisking all along, letting the sauce thicken up. Slowly add the spaghetti sauce. I like the color of my pasta to be kind of pink, and you also don’t want too thick of a sauce. This last time I found 1/3 jar was about right. Then add the cheese and let it all melt. At this time I also added leftover rotisserie chicken from another meal. Once the pasta is done, mix altogether. Yummy.
See the little bits of tomato from the sauce and the chicken pieces. This was delicious and my children loved it too! Let me know if you make it.
yummy! This sound really good and so easy to make.