Tonight I decided on my own brand of comfort food. Fettucini Alfredo. Though, it must be admitted, I technically do not know the definition of Alfredo sauce. I make it up, often, and different every time. Tonight's Alfredo consisted of heavy cream (I think, does 18% qualify as heavy?) butter, garlic salt, chicken stock, two boiled and minced cloves of garlic, and fat free cream cheese. Quiet in the peanut gallery! How I choose to justify my butter addiction is none of your beeswax. I then sauteed green peppers, sausage, and canned mushrooms in a small amount of butter (rehab?) with some chili peppers and what I thought was chili powder, but turned out to be paprika. The mushrooms, after a taste test, were not tasty at all, so I did my best to separate them out and use only the sausage and peppers.
I let the sauce reduce until it thickened, though I should have waited for optimal thickness, I suppose hunger got the better of me. Does anybody have tips for cooking fettucini so it doesn't clump together and not soften? I used olive oil in the water and stirred with one of those funky separating spoons, which was an improvement on my last attempt, though still not up to company standards. I threw all ingredients together and tossed, then served. I was lacking a parmesan or reggiano garnish, but I made due. It was quite tasty, if not a little rich, but I ate less than my usual half ton pasta portion so in my head it all balances out. Please don't tell the Wii Fit about my reasoning methods.
My charming husband is only now on his way home from work. Another hazard of the rain, he was force to work four extra hours today. Hopefully along with revenge, Fettucini Alfredo is a dish best served cold.
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