2 pasta recipes with rich, creamy sauces

For those who love pastas with creamy sauces and cheses, these two recipes will be perfect for you. Instead of going for takeout the next time you're craving Italian, make these from home.

The king of cream sauces, Alfredo has a rich flavour that is entirely dependent on the quality of the cheese, so indulge in the best. You will still pay less than restaurant prices. There is no comparison with prepared Alfredo sauces.

Makes 4 servings

• 45 g (3 tbsp) butter
• 75 g (1/3 c) minced shallots
• 295 ml (1 1/4 c) heavy cream
• 250 ml (1 c) light cream
• 2 ml (1/2 tsp) salt
• Pinch ground nutmeg
• 175 ml (3/4 c) grated Parmesan cheese
• 500 g (1 lb) fettuccine, cooked and drained1. In a medium saucepan over moderate heat, melt the butter. Add the shallots and sauté until they are soft, three to four minutes. Stir in the heavy cream, light cream, salt and nutmeg. Increase the heat to high and bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer, uncovered, until the sauce thickens, four to five minutes. Stir in the Parmesan cheese.

  2. Place the fettuccine in a large, heated serving bowl and pour the Alfredo sauce over the pasta. Toss before serving.

You can buy frozen lasagna made with this sauce for a considerable price that doesn't hold a candle to this savoury homemade version.

Makes 4 servings

• 45 ml (3 tbsp) butter
• 2 garlic cloves, minced
• 30 ml (2 tbsp) all-purpose flour
• 250 ml (1 c) light cream
• 250 ml (1 c) milk
• 250 g (1 c) shredded fontina cheese
• 250 g (1 c)  shredded provolone cheese
• 125 g (1/2 c) shredded mozzarella cheese
• 125 g (1/2 c)  grated Parmesan cheese
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground pepper
• 500 g (1 lb) hot cooked penne or other pasta, such as farfalle or rotini1. In a large, nonstick saucepan over moderate heat, melt the butter. Add the garlic and cook until soft, about two minutes. Stir in the flour and cook until bubbly, about one minute. Remove the saucepan from the heat and gradually whisk in the cream and milk. Return the saucepan to moderate heat and cook, stirring often, until the sauce just boils and thickens, three to five minutes.

  2. Add the cheeses, salt, and pepper and cook, stirring constantly, until the cheeses melt and the sauce is smooth, one to two minutes.

  3. Transfer the pasta to a heated serving bowl. Pour the cheese sauce over all and toss to mix well.

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