Pasta has two best friends, and their names are Marinara and Alfredo. Together, those three can conquer the food world. Last night, they conquered my kitchen.
I love this meal because it takes less than 30 minutes to make, dirties very few dishes, and can be tailored to anyone’s preferences. Depending on how you choose to make this, you can even call it a ONE POT MEAL. Who doesn’t love those? This is also a great basic recipe for someone learning to cook, or anyone looking for a variation on their pasta and red sauce routine.
This recipe feeds 2 – 3 depending on serving size. I would recommend serving a side of salad or steamed vegetables for a more well rounded meal.
- 2 cups pasta (I used bow-tie, but rotini or penne would be just fine too) $0.79/$0.39
- 1 cup red pasta sauce $1.89/$0.95
- 1/2 cup Alfredo sauce (in a pinch, use 4oz of cream cheese, softened to room temperature) $1.69/$0.85
- 1 tablespoon butter
- salt & pepper
- optional: 1 cup chopped spinach, 1/2 cup peas or 1 cup chopped chicken (I used peas in this recipe) $0.99/$0.50
- optional: Italian herbs like dried oregano or basil
Total cost of all ingredients: $5.36 Total cost of recipe: $2.69 (to simplify I just cut everything in half).
- large pot to boil pasta
- optional: saute pan
- pasta strainer
- measuring cups
- Cook pasta according to box directions: remember to salt your water! Not only does salt help the water boil faster, but it gives flavor to the pasts. Don’t skip this.
- Depending on your choice of pasta add-ins, you may not have anything else to do while the pasta is boiling. Are you adding spinach? While pasta is boiling, chop your spinach; you’ll add it in right before you serve.
- When pasta is done, drain but do not rinse. Set aside.
- In saute pan (or in the same pot you just boiled the pasta) add 1 cup pasta sauce, 1/2 cup alfredo, 1/2 cup peas, and 1 tablespoon butter. Cook over a low-medium heat until peas are cooked. If you are using spinach, you’ll add in the chopped spinach during this step. Season sauce with salt & pepper or Italian herbs if needed.
- Add pasta to sauce, toss until all pasta is coated and warm.
Choosing a wine for a dish that has both red & white sauce can be a little tricky. Typically, a red wine is best paired for tomato based dishes, however, since this recipe is a mix of cheese and tomato based sauce, I would recommend a Chardonnay or a Pinot Noir.
If you tried this recipe and enjoyed it – tag @the_novice_kitchen on Instagram so I can see your creation! As always – don’t forget to Pin!