WHITE WINE CREAM SAUCE
about 1 cup
This differs from the classic “Alfredo” sauce because there is no butter in the sauce. The white wine and the red pepper flakes gives this sauce a little kick. In order for the sauce to thicken the cream must cook for awhile.
1 cup heavy cream
1/3 cup dry white wine
1/2 cup fine grated parmesan cheese
1/4 cup fine grated romano cheese
1 t kosher salt
few gratings of whole nutmeg- about 1/8 t
few sprinkles of crushed red pepper
Put the cream in a saucepan that is deep enough for the cream not to boil over- as it tends to do. On medium high heat gently boil the cream until it starts to thicken- this will take 10-15 minutes- stirring often. When it has started to thicken- nicely coating a spoon add the rest of the ingredients. Turn the heat down and simmer gently for another 10 minutes or so- again stirring frequently.
This sauce freezes well. Thaw before gently warming.