MAKE YOUR OWN PASTA BAR

Want an easy and fun party idea? All you need is your KitchenAid® Torrent™ Magnetic Drive Blender, a few cooked pasta varieties and this trio of delicious sauce recipes and you’re on your way to a great make-your-own-pasta party.

It’s pretty simple to throw a great party. All you need is good food and good company. And there aren’t many foods that are better than pasta – except for pasta topped with delicious and easy homemade sauces, that is. Family and friends will love piling pasta on their plates and spooning on their favorite sauces, whether it’s a creamy Parmesan mushroom chive sauce, spicy roasted red pepper sauce or decadent garlic alfredo sauce. Just be prepared to have a lot of cooked pastas ready in all shapes and varieties. These sauces are so tasty that your guests will probably want to come back for seconds or even thirds!

Creamy Parmesan Mushroom Chive Sauce

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To make the creamy mushroom sauce, you’ll need shallots, sliced mushrooms, heavy cream, sour cream, milk, Parmesan cheese and chives.

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In a large skillet, heat olive oil or butter. Cook the chopped shallots just until golden, then add the mushrooms and cook until tender and most of the liquid they release is evaporated.

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Transfer the mixture to your Torrent™ Blender along with some heavy cream, sour cream and salt, and blend until smooth on the Soups/Sauces setting.

Return the mixture to the skillet over low heat. Stir in milk, Parmesan cheese and chopped chives and heat until the cheese is melted and the sauce is warmed through. Sauce #1: done!

Spicy Roasted Red Pepper Sauce

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For the spicy roasted red pepper sauce (which is my personal favorite; I love to serve it over grilled meats and veggies, too!), you’ll need to first roast the peppers. I prefer to roast peppers directly under the broiler in the oven, but you can also roast them over an open flame on your stovetop.

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Once the peppers are roasted, place them in a bowl and cover the bowl tightly with plastic wrap so the peppers can soften from the steam. Once softened, the charred skin easily peels off. Be sure to remove the stems and seeds, too, and then chop up the peppers.

Meanwhile, in a large skillet over medium heat, cook shallots, garlic and red pepper flakes to taste (I like it spicy, so I add at least 1 teaspoon red pepper flakes) until the shallots are golden and the garlic is fragrant. Add the mixture to your Torrent™ Blender along with the chopped peppers and chicken or vegetable broth. Blend until smooth on the Soups/Sauces setting, then serve immediately.

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Garlic Alfredo Sauce

And finally, to make the garlic alfredo sauce: In your Torrent™ Blender, blend some heavy cream, milk, cream cheese, flour and salt on the Soups/Sauces setting until smooth.

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In a large skillet over medium heat, cook butter and garlic just until the butter is melted and the garlic is fragrant, about 1 minute.

Add the blended mixture to the skillet and bring to a simmer. Cook another 4 to 5 minutes, stirring often, until the sauce is thickened and smooth. Add a heap of Parmesan cheese and stir into the sauce.

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Tips for the Best-ever Pasta Party

Keep the sauces warmed over small burners on a serving table, in small slow cookers, or on the stovetop over low heat.

Toss the cooked pastas with a little bit of olive oil to prevent them from drying out.

Offer plenty of toppings in addition to the sauces: extra grated Parmesan cheese, chopped herbs, red pepper flakes, chopped meats, roasted vegetables, etc.

Don’t forget the wine!

Whether for a party or a casual weeknight dinner, these sauces are sure to please all pasta-loving palates.

Creamy Parmesan Mushroom Chive Sauce

Makes 6-8 servings

INGREDIENTS

1 tablespoon olive oil or unsalted butter
2 shallots, finely chopped
1 pound sliced button mushrooms
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon salt
1 cup milk
1 cup grated Parmesan cheese
1/4 cup chopped fresh chives

DIRECTIONS

Heat oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, 5 minutes until shallots begin to brown. Add mushrooms; cook 15 minutes until mushrooms are softened and most of liquid is evaporated.

Transfer mushroom mixture to a blender along with heavy cream, sour cream and salt. Blend until smooth.

Return sauce to skillet over low heat. Add milk, Parmesan cheese and chopped chives; stir until cheese is melted and sauce is heated through.

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Spicy Roasted Red Pepper Sauce

Makes 6-8 servings

INGREDIENTS

2 large red bell peppers
1 tablespoon olive oil
3 shallots, finely chopped
2 teaspoons minced garlic
1/2 to 1 teaspoon red pepper flakes
1 cup chicken or vegetable broth

DIRECTIONS

Heat broiler. Place bell peppers on a sheet of foil directly under broiler. Roast on all sides until skin is well charred. Transfer peppers to a bowl; cover tightly with plastic wrap and let sit 10 minutes to steam peppers.

Once peppers are steamed, remove from bowl, peel charred skins and remove stems and seeds. Chop peppers and transfer to a blender.

Meanwhile, heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, 5 minutes until golden. Add minced garlic and red pepper flakes to taste; cook 1 more minute until garlic is fragrant.

Add garlic mixture to blender along with chicken broth. Blend until smooth

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Garlic Alfredo Sauce

Makes 6-8 servings

INGREDIENTS

1 cup heavy cream
1 cup milk
3 ounces cream cheese
3 tablespoons all-purpose flour
1 teaspoon salt
1 tablespoon unsalted butter
3 teaspoons minced garlic
1 cup grated Parmesan cheese

DIRECTIONS

Add heavy cream, milk, cream cheese, flour and salt to a blender. Blend until smooth.

Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook 1 minute. Add blended mixture and bring just to a simmer. Cook, stirring often, 4 to 5 minutes until sauce is thickened.

Remove from heat; stir in Parmesan cheese until melted.

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