Ragu classic Alfredo sauce is a creamy, cheesy sauce that can transform basic pasta dishes into restaurant-quality meals. However, the store-bought jarred sauce does have some shortcomings. The sauce can be bland, thin, and lackluster. Thankfully, with just a few extra ingredients and techniques, you can easily upgrade Ragu Alfredo sauce into a luxurious, velvety sauce.
What Makes Ragu Alfredo Sauce Mediocre?
Ragu Alfredo sauce aims to replicate the classic fettuccine Alfredo – a velvety parmesan cheese sauce made with just butter, cheese, and pasta water. However, to make the sauce shelf-stable and mass-producible, Ragu ends up cutting some corners:
- Not enough cheese – Uses cheaper “parmesan cheese blend” instead of real Parmigiano-Reggiano
- Thin consistency – Extra starch and thickeners replace evaporated pasta water
- Lacking flavor – Due to mass production and need for long shelf-life
- Oily or plasticky texture – From stabilizers and preservatives
While convenient, these shortcuts result in a sauce that is mediocre at best. With the right mix of ingredients and techniques, you can make Ragu Alfredo taste like it came fresh from an Italian restaurant!
How to Elevate Ragu Alfredo Sauce
Use Real Cheese
The number one upgrade is to use real, quality cheese. Skip the “parmesan cheese blend” and reach for the real Parmigiano-Reggiano. This complex, nutty cheese makes all the difference in flavor. Just a 1/4 cup or more of finely grated Parmesan can transform Ragu Alfredo sauce.
For extra creaminess, also mix in a handful of shredded mozzarella, provolone, or fontina cheese. The soft melting quality of these cheeses gives the sauce a smooth, decadent texture.
Increase the Cheese Ratio
Along with using better cheese, make sure to use enough of it. Aim for at least 1 part cheese to 2 parts Alfredo sauce. For a full batch, try:
- 2 cups Alfredo sauce
- 1 cup finely grated Parmesan
- 1/2 cup shredded mozzarella or fontina
This seems like a lot of cheese, but it’s necessary to properly thicken and flavor the sauce.
Add Evaporated Milk
The watery consistency of jarred Alfredo sauce can be fixed with evaporated milk. The evaporated milk thickens the sauce and gives it a creamy, velvety texture, similar to adding pasta water to homemade Alfredo. For a full batch, use:
- 2 cups Alfredo sauce
- 1/2 cup evaporated milk
You can also use heavy cream, but evaporated milk better mimics the pasta water in traditional Alfredo.
Season Generously
Like any basic sauce, Alfredo needs salt, pepper, and seasoning to really shine. After adding the extra cheese and milk, taste the sauce. Then season boldly with:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic powder
This lifts all the flavors and makes the sauce pop. Customize it further with Italian herb seasoning, red pepper flakes, lemon juice, or anything else that sounds good.
Simmer and Finish with Butter
After assembling all the ingredients, simmer the sauce for 5-10 minutes to melt the cheese completely and meld the flavors. Finally, just before serving, stir in a tablespoon or two of butter. This adds a lush creaminess and sheen to really bring it all together.
Full Recipe for Upgraded Ragu Alfredo
Here is a summary of the full recipe to transform Ragu into a gourmet Alfredo sauce:
Ingredients:
- 2 cups Ragu classic Alfredo sauce
- 1/2 cup evaporated milk
- 1 cup grated Parmigiano-Reggiano cheese
- 1/2 cup shredded mozzarella or fontina cheese
- 2 Tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tsp garlic powder
- Optional: Italian seasoning, red pepper flakes, etc.
Instructions:
- In a medium saucepan, combine Alfredo sauce, evaporated milk, Parmesan, mozzarella, and any additional seasonings.
- Cook over medium heat, stirring frequently, until cheese is melted and sauce is hot and creamy, about 5 minutes.
- Reduce heat and simmer for 5 more minutes, continuing to stir often.
- Remove from heat and stir in butter until smooth.
- Serve sauce over cooked pasta. Top with extra Parmesan, if desired.
This upgraded Alfredo sauce keeps well in the fridge for 4-5 days. Simply reheat gently before serving.
Serving Suggestions
Here are some ideas for how to use your luxurious, homemade Alfredo sauce:
Classic Fettuccine Alfredo
Toss with fresh fettuccine noodles, extra Parmesan, parsley, and black pepper.
Chicken Alfredo Bake
Combine with cooked chicken, pasta, and veggies. Top with cheese and breadcrumbs and bake.
Shrimp Alfredo
Sauté shrimp in garlic butter, then mix with Alfredo and linguine. Garnish with basil.
Broccoli Alfredo
Steam or roast broccoli florets until tender. Toss with Alfredo sauce over pasta.
Creamy Risotto
Stir Alfredo sauce into cooked Arborio rice with Parmesan. Top with sautéed mushrooms.
Veggie Alfredo Pizza
Spread Alfredo over a prepared pizza crust. Top with veggies and mozzarella.
Frequently Asked Questions
What pasta shapes work best?
Ribbon-style pastas like fettuccine, linguine, and tagliatelle are classic. Pappardelle and mafaldine also pair nicely. Small tubes like penne and rigatoni can catch tasty sauce in the ridges.
Can I make it completely from scratch?
Absolutely! Making homemade Alfredo only requires parmesan, butter, pasta water, and seasoning. However, the convenience of jarred sauce makes elevating it an easy shortcut.
How do I store and reheat leftovers?
Store cooled Alfredo sauce in an airtight container for up to 5 days. When reheating, add a splash of milk or cream to thin it out. Gently reheat on the stovetop or in the microwave, stirring often.
Can I freeze this upgraded Alfredo sauce?
Yes, this homemade-style Alfredo freezes well for up to 3 months. Allow the sauce to cool completely before freezing. Portion it into reusable containers or freezer bags. Thaw in the refrigerator before reheating.
What vegetarian substitute works for the evaporated milk?
Silk or So Delicious dairy-free evaporated milk substitutes work beautifully. For nut-free or soy-free options, use a dairy-free creamer or thick cashew cream.
Conclusion
With just a few simple ingredients and techniques, Ragu classic Alfredo sauce can be transformed into a luxurious restaurant-quality sauce. Real cheeses, evaporated milk, and simmering are the secrets to making Alfredo sauce creamy, cheesy, and flavorful. Use this easy homemade upgrade anytime you need a decadent, velvety pasta sauce.