Alfredo's "veggie" Special Recipe
Green peppers, onions, mushrooms, black olives & tomatoes. Topped with imported romano
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Ingredients
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Vegetable Topping
Base (Pasta and Sauce)
Finishing & Garnish
Method
Vegetable Topping
- 1
Prep vegetables
Wash and dry all produce. Core and seed the green pepper, then cut into 1/4-inch strips. Peel the onion and cut into 1/4-inch slices. Wipe mushrooms with a damp towel and slice 1/4-inch thick. Slice the pitted black olives if not pre-sliced. Dice the tomato into 1/2-inch pieces. Peel and mince 2 garlic cloves.
- 2
Sauté vegetables
Heat a large skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the sliced onion and a pinch of salt. Sauté for 2 minutes, then add the green pepper and continue to cook, stirring occasionally, until softened about 3–4 minutes. Add the mushrooms and cook another 3 minutes, stirring, until they release moisture and begin to brown. Add the minced garlic, black olives, dried oregano, red pepper flakes, 1 teaspoon salt and 1 teaspoon black pepper; cook 1 minute until fragrant. Remove skillet from heat and stir in the diced tomato. Taste and adjust seasoning. Keep warm and set aside.
Base (Pasta and Sauce)
- 3
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz fettuccine or linguine and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta, saving the water.
- 4
Make Alfredo sauce
While pasta cooks, melt 4 tablespoons unsalted butter in a wide sauté pan over medium heat. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant but not brown. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently. Let simmer 2–3 minutes to slightly thicken. Reduce heat to low and whisk in 1 cup grated imported Romano cheese and 1/4 cup parmesan (if using) in two additions, allowing cheese to melt and the sauce to become silky. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency (use up to the reserved 1/2 cup). Season with 1/2 teaspoon freshly ground black pepper and taste for salt; Romano is salty, so add salt sparingly.
- 5
Combine pasta and sauce
Add the drained pasta directly into the sauce pan (or add sauce to the pot of pasta) and toss using tongs or two forks to coat evenly. Cook together over low heat 1 minute so pasta absorbs sauce. If needed, add more reserved pasta water a tablespoon at a time to loosen the sauce to a glossy coating.
Assembly & Finishing
- 6
- 7
Garnish and serve
Sprinkle an additional 2 tablespoons of grated imported Romano over the top, then finish with 2 tablespoons chopped fresh parsley and optional 1/2 teaspoon lemon zest for brightness. Serve immediately so the cheese remains melty and the vegetables retain some texture.