Rao’s homemade alfredo sauce is a rich, creamy sauce that can transform many dishes into delicious Italian classics. This versatile sauce can be used in a variety of recipes from pastas to pizzas, giving any meal a touch of indulgence. Read on to learn how to best use Rao’s alfredo sauce to create flavorful dishes for any occasion.
What is Rao’s Alfredo Sauce?
Rao’s alfredo sauce is a pre-made alfredo sauce that can be purchased in jars from many grocery stores. It is an all-natural sauce made with simple ingredients like cream, butter, parmesan cheese, and spices. Unlike some jarred alfredo sauces that use thickeners and stabilizers, Rao’s sauce contains no artificial ingredients. It has a smooth, velvety texture and rich flavor from the real dairy and aged parmesan cheese. Rao’s alfredo sauce is ready to use straight from the jar, requiring no additional ingredients or cooking.
Best Uses for Rao’s Alfredo Sauce
Here are some of the best ways to use Rao’s homemade alfredo sauce:
Pasta
Of course one of the most popular uses for alfredo sauce is tossing it with hot cooked pasta. Rao’s alfredo sauce coats long noodles like fettuccine and linguine beautifully. For best results, reserve about 1/2 cup of the pasta cooking water before draining. Return the hot pasta to the pot and add the alfredo sauce and a splash of the cooking water, tossing gently over low heat for 1-2 minutes to allow the sauce to absorb. Garnish with shredded or grated parmesan cheese and freshly cracked black pepper. Fettuccine alfredo is a restaurant favorite for a reason!
Vegetables
Don’t limit alfredo sauce to just pasta! It also makes a delicious sauce for steamed, roasted, or grilled vegetables. Broccoli is a classic pairing, simply steam florets until slightly soft but still bright green. Toss with Rao’s alfredo sauce and top with toasted breadcrumbs or parmesan cheese. The sauce is also excellent on cauliflower, green beans, asparagus, Brussels sprouts, and more. The creaminess complements the vegetables perfectly.
Chicken
Rao’s alfredo sauce shines when tossed with seared, baked, or grilled chicken breast or thighs. Try mixing cubed cooked chicken breast with alfredo sauce and fresh spinach for a quick skillet dinner. Or coat chicken breasts with alfredo sauce and breadcrumbs before baking. For a restaurant-quality meal, pound chicken breasts thin and saute until golden, then smother with alfredo sauce and bake until cooked through.
Seafood
The richness of alfredo sauce works well with lighter proteins like shrimp, scallops, and white fish. Saute shrimp briefly just until pink, then add alfredo sauce and hot cooked pasta or rice. Bake cod or halibut topped with alfredo sauce, breadcrumbs, and lemon slices. Make crab alfredo by mixing lump crabmeat with alfredo sauce and a bit of lemon zest over linguine.
Pizza
For a decadent twist on pizza night, use Rao’s alfredo sauce in place of tomato sauce. Spread the sauce over a prepared pizza crust, then top with desired toppings like shredded chicken, sausage, mushrooms, onions, broccoli, and all the cheese! Bake until the pizza is hot and bubbly for a creamy, comfort food pizza the whole family will love.
Lasagna and Casseroles
Alfredo sauce makes a wonderful base for layered casseroles like lasagna, adding rich flavor. Simply prepare lasagna by layering noodles, alfredo sauce, meat sauce or cooked Italian sausage, ricotta cheese mixtures, and mozzarella cheese. Cover and bake until bubbling hot. For a quicker casserole, mix alfredo sauce with cooked chicken, mushrooms, spinach and pasta or rice then bake until heated through for an easy chicken alfredo casserole.
How to Make Dishes with Rao’s Alfredo Sauce
Using Rao’s alfredo sauce could not be easier. Since it is a ready-made sauce, you can skip straight to incorporating it into recipes without having to first make a homemade sauce. Here are some tips for making the most of this handy jarred sauce:
Use it Straight from the Jar
A major benefit of Rao’s alfredo is that no further preparation is required before use. Unlike jarred pasta sauces or condensed canned soups, Rao’s alfredo sauce does not need to be diluted or simmered before adding to dishes. Simply open the jar and measure out the amount needed for your recipe.The smooth, pourable consistency makes it easy to incorporate into pastas, vegetables, casseroles, pizza and more.
Warm it Gently
While not required, gently warming the alfredo sauce helps intensify its flavors and makes it easier to combine with hot pasta or other ingredients. To warm, pour desired amount into a saucepan and heat over medium-low, stirring frequently, just until heated through. Avoid boiling or cooking the sauce too long or the cheese can separate. Warm just until steaming and smooth.
Thin it if Needed
The rich consistency of Rao’s alfredo sauce means a little goes a long way in many dishes. If the sauce seems too thick for coating pastas or veggies, thin it with a splash of milk, cream, or pasta cooking water. Start with 1-2 tablespoons liquid per 1 cup sauce, adding more to reach desired consistency. The starch in pasta water helps the sauce cling nicely to noodles.
Season Thoughtfully
Since Rao’s alfredo already contains cheese, salt, and flavorings, take care not to over-season it. Taste the warmed sauce before adding any extra salt, pepper, herbs or spices. Simple enhancements like lemon zest, minced garlic, red pepper flakes, or chopped basil are enough to let the rich sauce shine. Avoid salty meats like bacon or ham.
Finish with Cheese
A sprinkle of grated parmesan, pecorino, or romano cheese adds a nice tangy, salty finish to alfredo dishes. But since Rao’s sauce already contains ample cheese, you don’t need to load on extra. Just 1-2 tablespoons per serving is plenty. Other melty cheeses like mozzarella or provolone work well in casseroles or on pizza baked with alfredo sauce.
Tips for the Best Results
Follow these tips when cooking with Rao’s alfredo sauce for restaurant-quality results:
- Use high quality, freshly cooked pasta or rice. The sauce will only be as good as the carbohydrates it coats.
- Cook proteins like chicken or shrimp just until done to avoid overcooking in finished dishes.
- Prevent curdling by not overheating the sauce or boiling once mixed with other ingredients.
- Add pasta cooking water or cream to thin if needed for ideal consistency.
- Season vegetables and meats before adding sauce so flavors combine.
- Garnish cooked dishes with chopped herbs like parsley or basil.
- Refrigerate leftovers and reheat gently to preserve texture.
Storage and Reheating Recommendations
An opened jar of Rao’s alfredo sauce will last 4-5 days when properly stored. Here are some tips for storage and reheating:
Storage
- Keep opened jar of Rao’s alfredo sauce refrigerated.
- Use clean utensils each time dipping into jar to avoid contamination.
- Do not mix any other ingredients back into the original jar.
- Screw lid on tightly after each use.
- Use within 4-5 days for best quality and freshness.
Reheating
- Reheat gently in a saucepan over medium-low heat, stirring often.
- Avoid boiling or overcooking sauce when reheating.
- Add a splash of milk or cream if sauce seems too thick.
- Portion into shallow containers for quick reheating.
- Stir often to prevent scorching on bottom.
- Top baked casseroles or pasta dishes with extra cheese before reheating.
Recipes to Try
Ready to enjoy the rich, indulgent flavors of Rao’s alfredo sauce? Here are some delicious recipes to try:
Baked Ziti with Sausage
Combine Rao’s alfredo sauce with ricotta, mozzarella, cooked sausage, and ziti pasta. Top with more cheese and bake until hot and bubbly.
Shrimp Fettuccine Alfredo
Saute shrimp in garlic and olive oil, then toss with Rao’s alfredo sauce and cooked fettuccine pasta. Garnish with parsley.
Chicken and Broccoli Alfredo Pizza
Top prepared pizza crust with Rao’s alfredo sauce, cooked chicken, steamed broccoli, and shredded mozzarella. Bake until cheese melts.
Creamy Mushroom Alfredo
Simmer sliced mushrooms in cream and broth, then stir in Rao’s alfredo sauce and Parmesan cheese. Toss with egg noodles or pasta.
Lasagna Roll Ups
Spread Rao’s alfredo sauce on lasagna noodles, layer with spinach and ricotta cheese, then roll up and place seam side down in baking dish. Cover with more sauce and mozzarella then bake.
Frequently Asked Questions
Is Rao’s alfredo sauce gluten-free?
No, Rao’s homemade alfredo sauce contains wheat flour so it is not gluten-free. People with celiac disease or gluten sensitivity should avoid consuming it.
Can you freeze Rao’s alfredo sauce?
It’s best not to freeze Rao’s alfredo sauce. The texture tends to break down and separate when thawed after freezing. For best quality, store opened jars in the refrigerator and use within 4-5 days.
Does Rao’s alfredo sauce contain nuts?
No, Rao’s alfredo sauce does not contain any nuts. The main ingredients are cream, butter, Parmesan cheese, and seasonings. It’s safe for people with nut allergies.
Is Rao’s alfredo sauce vegetarian?
Rao’s homemade alfredo sauce is not vegetarian because it contains both butter and Parmesan cheese made from animal milk. Vegans and strict vegetarians would not be able to eat it.
Can you make Rao’s alfredo sauce from scratch?
Yes, it’s absolutely possible to make homemade alfredo sauce from scratch using simple ingredients like butter, cream, Parmesan, garlic, and seasonings. However, Rao’s uses a special recipe that would be difficult to replicate exactly at home.
Conclusion
Rao’s premium homemade alfredo sauce adds indulgent, Italian flavor to everything from pasta to pizzas, chicken, seafood, vegetables and more. Made from only natural ingredients like real cream and aged parmesan, it requires no preparation before use in your favorite recipes. Follow the tips above to maximize the rich, cheesy flavor in all your dishes. With endless possibilities for use, keep a jar of Rao’s alfredo sauce on hand for whenever that cream sauce craving hits.