Our favorite little Italian place is closed for “remodeling” at the moment. Come to find out, they are CLOSED and a new place is coming in. So disappointed.
Therefore, we must make our own favorite dish, right??
This would be Sis’s go to for Italian … I would say it’s fairly safe to say it’s her favorite! Who knew it would be so easy to make at home? I know, I know, you still have to cook and clean up when done but at the end of the day, I’ll say we save at least $50 doing this in house!
Oh, yeah. Don’t forget about the lovely bottle of red that you MUST have when you have a plate of delicious pasta! If you order this in the restaurant you will easily spend $80 or more just for the wine. Hmmm. That puts the tab around $130 PLUS tip.
Introducing … The Prisoner. This is not a ‘cheap’ bottle of wine, I know. It runs $40 to $50 a bottle. Costco (here in NW Indiana) sells it for $40.99. I stock up when I buy the Moet for Mimosas so yeah, that’s always an expensive trip BUT again, saves me at LEAST $50 doing this at home!
IF you want a less expensive bottle of red that is tasty, try this one: Juggernaut Hillside Cabernet. This can run anywhere from $12 to $25 a bottle. So odd that there is such a big price difference!
And don’t forget the Rabbit wine opener system if you are stepping in to the wine pool! This will save your night and make you feel like a champ, I promise! Makes an awesome gift too, just saying!
Ok, Ok, let’s get some food cooking as I’m getting a little hungry!
*Get some fettuccini cooked up and have it ready to go*
2 tbs. butter
2 cloves of garlic, minced (I cheat and use the jarred stuff 80% of the time)
1 cup heavy whipping cream
1/2 tsp Italian seasoning
1/2 tsp salt (I add a dash more as I don’t normally use salted butter)
1/2 tsp black pepper
3/4 cup shredded Parmesan cheese (yup, cheated and used the stuff already shredded in a bag)
Melt butter and add garlic to large pan and heat until garlic is fragrant.
Stir (or whisk) the cream into butter and garlic and stir constantly while adding the rest of your seasonings.
Allow the cream mixture to come to a gentle boil and reduce heat to low. Gradually stir in the cheese in to combine and melt.
Cook until thickened over a low heat.
Dish up the pasta and add your sauce. Garnish with a bit of fresh grated parmesan and parsley if desired.
I added some grilled chicken that I had in the freezer (just cut up in bite size pieces and add to the pasta and sauce!)
Serve with a small garden salad and some grilled or toasted bread and enjoy!
*We had the grilled Italian bread (sliced bread in freezer) AND a Caprese Salad using those delicious tomatoes we picked up from a farmer’s market off Highway 41 in Southern Indiana! I’ll be sharing that recipe soon!*
838 Eats 
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