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Creamy Pasta Sauce

2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, chopped
6 garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
4 ounces hard salami or 4 ounces prosciutto or 4 ounces ham or 4 ounces sausage or 4 ounces pepperoni
4 ounces provolone cheese or 4 ounces mozzarella cheese
12 cup parmigiano-reggiano cheese or 12 cup romano cheese
14 cup white wine
2 cups half-and-half
salt and pepper


Heat butter and oil in a large skillet. Add onions, cook till slightly transparent. Add meat(s); cook till brown. Add garlic and herbs, cook till fragrant and light brown. With a slotted spoon remove meat/veggies from pan and drain in a paper towel lined bowl or in a fine mesh colander. Drain oil from pan, deglaze pan with wine, add more if necessary. Cook till alcohol smell is gone. Add half-and-half; bring to a simmer. Add cheeses and stir until cheeses are melted and sauce is thick, add meats and season to taste. Adjust to desired thickness with more cheese, some Wondra flour or more cream. Serve over pasta. Variations:. Don't stress out about having all fresh herbs and meats for this dish. I make it to clean out the frige of leftover lunch meats and cheeses. You can use dried spices (start with 1/2 the amount), add more or less meat as desired. Try it with any sort of red meat that you want, the taste will vary slightly, but the overall look and feel will be the same. You can make this with regular milk, be sure not to boil the mixture as the milk may curdle.

Source: www.food.com