I always loved romanoff sauce but I never took the chance at trying to make it until now. Here’s what I started with – http://www.food.com/recipe/noodles-romanoff-241707. Pretty nice recipe! I just made some small modifications, including using quinoa pasta to make it gluten-free! My recipe served two with a little extra for leftovers!
5 oz shredded romano cheese
1 8 oz package cream cheese
3/4 cup water
3 garlic cloves – chopped
3 tbs fresh basil – divided
3 tbs butter
1 box quinoa pasta
pepper – to taste
First off, cook your pasta as directed on the box. I find that with the quinoa pasta, I have to give it 2 or 3 extra minutes than what it says on the packaging.
In a sauce pan, combine the cream cheese, water, garlic and 1 tbs basil with a sprinkling of pepper to your desired tastes. I like loads of pepper so I use 2 to 3 tbs. Allow to simmer on medium until everything is well combined, about 3 to 4 minutes. Then add the romano cheese. Stir until the cheese is fully melted into the sauce and allow to simmer another 4 to 5 minutes.
Once your sauce is done, add the butter to the pasta then plate. There’s two ways to do this – first put the pasta on the plate and top it with the sauce, or mix it all together! I did it the first way. Toss the remaining basil on top and, if you’re me and can’t get enough pepper, add some pepper to the top!
A nice, sweet red works well with this, but any red wine will really do it! Try adding some chicken too, just for the heck of it!