Did someone say cream, butter, and cheese? That sounds like a great beginning thanks to Victoria Sande’s Italian White Sauce. Along with nutmeg, black pepper and a little cornstarch, pasta tossed in this sauce can be the foundation for roasted prawns or grilled vegetables. Let your culinary imagination wander.
Italian White Sauce vs. Italian Red Sauce
If you think of Italian-American cooking, you might first think of Marinara sauce or Bolognese. But white sauce can be as flavorful and rich as red sauce, without the acidity of tomatoes. It all depends on how you want your pasta to turn out. If you want a rich, creamy texture, white sauce will be better than red sauce. Cream based sauces make for the richest pastas, whereas red sauces are tangier and lean more on the flavor than the texture.
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Italian White Sauce
Description
Don’t let red sauce have all the fun.
Ingredients
- ¼ cup cornstarch
- 2 cups milk
- ¼ tsp salt
- ¼ cup Parmesan cheese
- 2 tbsp butter
- ¼ tsp ground black pepper
- ¼ tsp nutmeg
Instructions
- Dissolve the cornstarch in cold milk.
- Combine all ingredients in a saucepan over medium heat, stirring constantly.
- Remove from heat once the White Sauce becomes thick and smooth.
Check out the rest of Victoria Sande’s pasta recipes!
Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce
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