Not-So-Rich Alfredo

I think we all know now that one of my favorite dishes is pasta. I LOVE alfredo but I often find it too heavy and rich, especially for a summer-time dish. However, by adding in tomatoes, the acidity cuts through the fats in alfredo and can feel much lighter than its traditional counterpart. My go-to order when Connor & I go out to a pasta restaurant (i.e. Olive Garden) is a mix between alfredo & red sauce. This is my take on that combination.

Serves:  3 +/- –  Cooktime: 30 minutes +/-



  • 3 Garlic Cloves, Minced
  • 1/2 Shallot, Sliced Thin
  • 2 Medium-Large Beefsteak Tomatoes, Diced
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Oregano
  • Dash Crushed Red Pepper Flakes
  • 1 Teaspoon Tomato Paste
  • 1/2 Teaspoon Sugar
  • 2 Tablespoons Olive Oil


  • 1/4 Cup Butter, (1/2 a Stick)
  • 1 Garlic Clove, Minced
  • 1 Cup Heavy Cream
  • 1 Cup + 1/4 Cup Freshly Shredded Parmesan Cheese
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Minced Parsley
  • Pasta, Your Choice on Shape


1.) To prep, smash and mince garlic cloves. Thinly slice shallots. Dice tomatoes, set aside. Finely mince parsley.

2.) Place a medium saucepan on medium heat. Add olive oil to pan and let come to temperature. Add shallots to pan and sauté for 2 minutes, or until tender, stirring frequently. Add garlic and stir constantly for 30 seconds or so to avoid sticking. Add tomatoes and seasonings to pan and cook for about 10 minutes, until tomatoes have broken down.

3.) Add tomato paste and sugar, and cook for another 2 minutes, until fully incorporated. Remove from heat and add to blender. Blend until smooth, about 10-15 seconds. Set aside.

4.) Fill a large pot with salted water and let boil. Once boiling, add pasta and cook for designated time. Drain and set aside. This can be done while alfredo is cooking so everything finishes up about the same time. I like to toss my pasta with 1-2 tablespoons of olive oil after draining to avoid the pasta from sticking together.

5.) Place the same saucepan that the tomato sauce was cooked in on medium heat. Add butter and let melt. Add minced garlic to pan and cook for 1-2 minutes, until garlic is slightly browned. Stir constantly to avoid garlic from sticking to pan.

6.) Add heavy whipping ream, black pepper, and salt. Cook for 7-8 minutes, stirring occasionally. Add parmesan cheese to sauce and whisk until melted, about 1-2 minutes. Scrape tomato sauce into alfredo mixture along with freshly minced parsley. Let cook for an additional minute, until fully incorporated.

7.) Serve over pasta, and garnish with an additional sprig of parsley. Enjoy!

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