Ingredients
Ingredients
- 2 Tablespoons unsalted butter
- 3 cloves garlic (minced)
- 2 Tablespoons all-purpose flour
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- 1/3 cup sun dried tomatoes (in olive oil, julienned and drained)
- ½ cup mozzarella cheese (shredded)
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Small handful fresh basil (chopped finely)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Melt butter and sauté garlic: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, making sure not to brown the garlic.
- Make roux and add wine: Whisk in the all-purpose flour and cook until lightly browned, about 1 minute. Gradually whisk in the white wine (or chicken broth) and continue whisking constantly until fully incorporated, approximately 1 minute.
- Add cream and cheeses: Stir in the heavy cream, sun dried tomatoes, shredded mozzarella, grated parmesan, dried oregano, and red pepper flakes. Cook until the sauce thickens slightly, about 1 minute, stirring to combine all ingredients smoothly.
- Finish with basil and seasoning: Stir in the finely chopped fresh basil. Season with kosher salt and freshly ground black pepper to taste. Remove from heat and serve immediately over your choice of pasta, chicken, or seafood.
Notes
- Sun dried tomatoes, mozzarella, and parmesan are salty; always taste before adding extra salt.
- If the sauce is too thin, let it simmer gently uncovered to reduce and thicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to speed thickening.
- When serving with pasta, reserve some pasta cooking water and add a splash or two to the sauce to help it cling to the pasta.
- Variations: Substitute sun dried tomatoes with sun dried tomato pesto for deeper flavor; sauté onions, bell peppers, mushrooms, or spinach with garlic for added texture; use gluten-free flour for gluten-free version; for dairy-free, try dairy-free butter, coconut cream, and nutritional yeast instead of cheese.
- Store cooled leftover sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on stovetop or in microwave.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
