Get restaurant quality Alfredo sauce on the dinner table this week! Switch it up and instead of fettuccini noodles use penne to make a weeknight penne Alfredo. Serve with a side salad or veggie to complete the meal!
Want to know the secret to making the most epic better-than-jarred Alfredo sauce?
Nutmeg.
Yupp! Good old warm spiced nutmeg. I promise you, this is what makes the difference between a basic creamy Alfredo, and an irresistible there’s something extra special about this Alfredo. I use it in all my Alfredo sauces and trust me once you try it you’ll wonder how you ever made Alfredo without it!
INGREDIENTS
Here’s what you need to make this penne Alfredo this week!
- Penne. I recommend using 4 cups of the dry noodles. I find the that full 1 pound box of pasta is just too many noodles and it throws off the sauce to noodle ratio.
- Light cream.
- Parmesan cheese. I recommend using a box grater and shredded the block of Parmesan yourself. If you want to keep this fully vegetarian you can do that by using vegetarian Parmesan.
- Garlic.
- Butter + Flour. To make a roux! This really helps get that silky smooth sauce consistency.
- Seasonings: Salt, pepper, nutmeg.
STORAGE AND REHEATING INSTRUCTIONS
Cream based pastas are definitely best right when you make them. Once they’ve chilled in the fridge they will lose that fresh-made consistency. That being said, store any leftovers in a food containers for up to 3 days. I also like to add some of the unused reserved pasta water to the leftovers before placing them in the fridge. This will really help the Alfredo to retain a little bit of the saucy consistency when reheating
Microwave. Heat leftovers in 30 second increments until the desired temperature is reached. Make sure to stir to reduce any “hot spots”.
Stovetop. Add leftovers to a pot or pan and heat over low heat. You can add a few dashes of the light cream or even chicken or vegetable broth to bring back the creamy sauce.
I don’t recommend freezing Alfredo.
Alfredo sauces are one of my favorite pasta sauces to make! Check out more of my top recipes.
Basil Alfredo
Tomato Alfredo
Spicy Alfredo
And here is the main roundup of all 7 types of Alfredo sauces!
PrintPenne Alfredo
A creamy and flavorful Alfredo sauce served over penne noodles. Ready to eat in under 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Saute
- Cuisine: American
Ingredients
4 cups dry penne noodles (it’s almost a full 1 pound box. I always find the full box is too many noodles)
1 tablespoon butter
1 tablespoon all purpose flour
3 cloves of garlic, grated
1 and 1/2 cup fresh shredded Parmesan cheese (use vegetarian Parmesan if you want to keep this fully vegetarian!)
2 cups light cream
1/2 cup of reserved pasta water
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of nutmeg
Instructions
1. Cook the penne according to box instructions, reserve 1/2 cup of the pasta water before draining to noodles.
2. While the penne is cooking, in a large pan melt the butter and add the garlic, cook for 1 minute. Whisk in the flour.
3. Pour in the light cream and heat over medium heat for 3-5 minutes to thicken. Gradually whisk in the Parmesan cheese and stir until the cheese is completely smooth and blended into the cream. Season with the salt, pepper, and a dash or two of nutmeg.
4. Add as much of the pasta water as you want until the sauce is the consistency you like. Add the noodles, stir to coat then serve!
I also like to add some of the unused reserved pasta water to the leftovers before placing them in the fridge. This will really help the Alfredo to retain a little bit of the saucy consistency when reheating
Notes
Trust me on the nutmeg, a little bit goes a long way! A dash or two is all you need and it elevates the Alfredo into something extra special!
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