Part of the My Mother’s Kitchen series
by Stefine Nguyen
Do you like pasta? I do!
So when I saw many, many videos on YouTube of people raving about the following viral TikTok recipe by @cheysingh, I tried it.
To be honest, to me, when I first saw it, I thought, “You can’t combine alfredo and marinara sauce!” I love alfredo though, so I went ahead. It was flipping fantastic.
However, for the next time I made it, I thought, how can I make this more “me”?
Instead of hamburger, I used Italian sausage.
I added fresh minced garlic and diced Roma tomatoes, and I used linguine pasta because I like thicker pasta.
I was able to get all of the ingredients from First Choice Market in Walsenburg. You may be able to find all of these ingredients in your pantry and fridge as well. You can double all of the ingredients to feed a large family or have leftovers for a few nights.
Ingredients
2 Roma tomatoes diced
3 cloves of garlic minced
1 medium sweet onion, diced
1 pound of Italian sausage
I 22 oz jar of Prego Homestyle Alfredo sauce
1 22 oz jar of Prego Italian Sauce (Flavor is your choice, but I used Roasted Garlic Parmesan)
1 box of Barilla linguine pasta
1 large bag of mozzarella cheese
1 tablespoon of extra virgin olive oil
Italian seasoning to taste
In a large saucepan, sauté the onion with a tablespoon of extra virgin olive oil until translucent, lower the heat to medium-low, and add the minced garlic.
Cook the garlic with the onions for about three minutes. Make sure not to burn the garlic.
Add the 1 pound of loose Italian sausage, bring the heat to medium, and cook until the sausage is fully cooked and crumbled.
Add the jar of Italian sauce(red sauce), once it comes to a boil lower the heat to a simmer and add the Roma tomatoes. Let this simmer while you get the noodles cooked.
Preheat the oven to 350 degrees
In a large stock pot, cook the noodles per the directions on the Barilla box.
Drain the water and add the jar of Alfredo sauce. (make sure not to make the alfredo sauce runny if you use milk or heavy cream to swish the remaining alfredo out of the jar)
Put the alfredo noodles in a casserole dish.
Top the noodles with the red meat sauce. Do not blend, just layer.
Add as much mozzarella cheese as your heart desires.
Sprinkle the top with Italian seasoning.
Cook for 25 minutes or until the cheese has that beautiful brown to it.
Serve with garlic knots, garden salad, and wine.
