Would like some suggestions to improve a pasta recipe..

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a little Moores

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What is this?

ETA: And I second making your own Alfredo, it's not that hard and makes it taste so much better.

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Make your own alfredo sauce

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Just find a recipe online? Like I said I'm pretty inexperienced in the kitchen.

Put half a stick of butter in a skillet
Get it hot
Add you chicken and cook it about 4-5 minutes and remove it
Add some diced onion and cook it till its clear
Add some fresh chopped garlic and cook it another 2-3 minutes
Add a pint of half and half stir it all together but dont let it come to a boil
Add you chciken back along with some fresh grated parmesan cheese some fresh cracked black pepper salt italian seasoning
Serve over you pasta of choice.......

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Some tomato,pepper,and onion put on top of the sausage

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Peppers, onions, and especially tomatoes will create a certain amount of juice as they cook, so you need to factor that in to the sauce that you're making. I made something similar to this last week, but added Philadelphia Cream Cheese Cooking Cream to it and did not serve it over pasta. It was very good, used all fresh veggies, and was very filling. I will definitely try it again.

McCormick seasoning has a Mesquite marinade that you mix with a little water and olive oil and let your cubed chicken marinade overnight with some chopped onion, garlic and bellpeppers.



Brown your chicken, smother with those marinated onions,bell pepper, garlic, a few canned stewed tomatoes and marinade and let it cook a while.. If you like, you can add some blonde roux. Add your sausage. Stir in a can of cream of mushroom soup and some mild cheddar cheese.. (a small block of velveeta works if you're shameless)
Boil penne or rotini pasta on the side and drain.
In a large pot or serving bowl, combine your cooked ingredients with the pasta and serve.

Sausage probably didnt need any seasoning.
I wouldn't use the Moore's stuff in an alfredo.
Make sure you season your chicken and veggies with salt and pepper every step of the way.
Alfredo is an easy sauce, and most people find it very impressive if they've never made it. Definitely take the extra couple minutes to throw one together and dont use the parmesan that comes in a green can..it'll make your sauce gritty. Get the real stuff from the cheese aisle

I, personally, am not huge Alfredo fan. If you are going to stay with Alfredo, I would suggest a little paprika for a richer smokey flavor or crushed red pepper for kick. Add either one while cooking the meat and veggies, before you add the sauce.

I do agree with the facts above: tomatoes give off lots of water, cook your meats until they brown and deglaze the pan with a little broth, white wine, or even beer...actually, any liquid will work and you can scrape the pan while the tomatoes are releasing their liquid. Different liquids will add different flavors. And yes, season as you go, each step. The trick is to add an ingredient, then season and taste before moving on to the next ingredient.

I like tomato sauces with this kind of dish and they make it less fattening. You can start easily by using store bought marinara, but may want to make your own, depending on flavor profiles (sweet, salty, tangy, etc)

Cooking is a cross between science and art and there is so much to learn. I love to watch and read anything from Alton Brown - he has taught me a lot. Ad I love to invite my friends over when I try a new dish. I make the promise that if it is gross, we can always order pizza!

Good luck and have fun!