Homemade Sauces

1 1/5 cups heavy whipping cream

1 1/2 cups whole milk

1 cup Parmesan cheese (freshly grated)

1/2 tsp salt

16 oz cooked fettuccine pasta

Fresh parsley, for garnish

For the Tomato Sauce

• 2 tbsp olive oil
• 4 cloves garlic, minced
• 15 fresh tomatoes, peeled and chopped
• 6 tbsp fresh basil, chopped
• 1 1/2 tsp black pepper
• 1 tbsp sugar (optional)
• 1/3 cup grated Parmesan cheese

For the Sweet ‘n Sour Sauce

• 6 oz pineapple juice
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tsp soy sauce
• 1/3 cup light brown sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1–2 drops red food coloring (optional)

Instructions

Alfredo Sauce

1. Melt butter in a large skillet over medium heat.
2. Add minced garlic and sauté until fragrant (1 minute).
3. Stir in garlic powder and flour, whisking for 1–2 minutes to create a roux.
4. Gradually add heavy cream and milk, whisking to avoid lumps.
5. Bring to a gentle simmer and stir in Parmesan cheese and salt.
6. Toss in cooked pasta and garnish with parsley.

Tomato Sauce

1. Heat olive oil in a saucepan over medium heat.
2. Sauté garlic until golden.
3. Add chopped tomatoes and simmer for 25–30 minutes.
4. Stir in basil, black pepper, and sugar.
5. For a smoother texture, blend the sauce lightly.
6. Stir in Parmesan before serving.

Sweet ‘n Sour Sauce

1. In a saucepan, mix pineapple juice, ketchup, vinegar, soy sauce, and brown sugar.
2. Simmer over medium heat.
3. Mix cornstarch and water in a bowl to form a slurry.
4. Add slurry to the saucepan and stir until thickened.
5. Add food coloring if desired. Cool slightly before serving.

Tips for Success

• Use fresh Parmesan for best flavor in Alfredo.
• Let tomato sauce simmer long enough to deepen flavors.
• Sweet ‘n sour sauce thickens fast — don’t overcook.

Variations

• Add red pepper flakes to tomato sauce for heat.
• Stir in sautéed mushrooms for a mushroom Alfredo.
• Add crushed pineapple chunks to sweet ‘n sour for texture.

Ingredient Substitutions

• Use unsweetened coconut milk instead of dairy for Alfredo (for a dairy-free version).
• Use canned tomatoes when fresh aren’t in season.
• Substitute white vinegar for apple cider vinegar in sweet ‘n sour.

Storage & Reheating

• Refrigerate sauces in airtight containers up to 5 days.
• Reheat gently over low heat with a splash of milk or water to loosen.
• Freeze Alfredo and tomato sauces for up to 2 months (avoid freezing sweet ‘n sour).

What to Serve These Sauces With

• Alfredo: Fettuccine, gnocchi, grilled chicken, or steamed broccoli.
• Tomato: Pizza base, spaghetti, meatballs, or eggplant parm.
• Sweet ‘n Sour: Chicken bites, meatballs, spring rolls, or grilled tofu.

Nutrition Facts (Per 1/4 cup serving)

Estimates vary per sauce.

• Calories: 120–180
• Fat: 10g–14g
• Carbohydrates: 4g–15g
• Protein: 2g–5g

FAQs

Can I use these sauces for meal prep?
Yes! Store in sealed containers and reheat gently.

Can I make these sauces gluten-free?
Yes. Use gluten-free flour or cornstarch for Alfredo and sweet ‘n sour.

Can I make these sauces ahead of time?
Absolutely. All three sauces store well for several days.

Related Recipes

• Garlic Butter Shrimp Pasta
• Easy Pizza Dough Recipe
• Homemade Chicken Nuggets

Conclusion

Homemade sauces bring freshness and flavor that bottles can’t match. Whether you’re in the mood for creamy Alfredo, classic tomato, or tangy sweet ‘n sour, these recipes are simple, satisfying, and guaranteed to elevate your next meal.