How To Make Fazoli’s Alfredo Sauce?

Al dente spaghetti topped with marinara sauce made from vine-ripened tomatoes, basil, oregano, and garlic. cheese Parmesan dusting.

Penne topped with Mozzarella and Provolone Cheeses then cooked to golden, bubbling perfection. Penne with Marinara and Meat Sauce.

An oven-roasted chicken breast and shaved Parmesan are added to fettuccine topped with a creamy garlic-parmesan Alfredo sauce.

Three beef and pork meatballs on top of spaghetti with marinara sauce made with vine-ripened tomatoes. Italian herbs and Parmesan cheese are sprinkled on top.

How is Alfredo sauce made?


  • In a medium saucepan set over medium heat, melt the butter. Add cream and boil the mixture. Cook for 5 minutes, whisking often.
  • After that, sauté the garlic for 60 seconds. Melt the cheese by adding it and whisking. To taste, add salt and pepper.
  • Add your preferred pasta, and dinner is ready! Notes.

Fazoli’s Sauces

Sugo is the Italian term for sauce. Everyone enjoys pasta, but the sauce you use is equally vital. We at Fazoli’s are quite proud of our sauces. We have chosen the ideal sauce for each of our meals to go nicely with the other ingredients. Learn more about each sauce you’ll find at Fazoli’s in the sections below.


Translations of the word Marinara Sauce include “Mariner’s Sauce” and “Sailor’s Sauce.”

There is some disagreement over the name’s origin, although one theory holds that it is a sauce that sailors’ wives would typically make for them after they got back from the sea.

Many of the sauce jars you’ll see at the supermarket are produced using tomatoes that were plucked before they were ripe and were then ripened with ethylene gas. At Fazoli’s, we don’t operate that that! Tomatoes that have grown on the vine are used to make Fazoli’s marinara sauce. To ensure optimal freshness, the sauce is prepared just a few hours after the tomatoes are picked. Italian herbs like anise, oregano, fennel, and basil are used to season our marinara sauce. At Fazoli’s, it also serves as the foundation for other sauces.


Alfredo di Lelio, a Roman restaurant, gave this sauce its name.

He popularized Fettuccine Alfredo in the 1900s. Butter and Parmesan cheese were the only ingredients in the initial recipe. Cream was added to the dish when it was brought to America to give it more body and richness, and garlic was added to give it more taste.

Food Sauce

Rag is the word for a beef sauce in Italian.

Ground beef and seasonings are added to our marinara sauce to create Fazoli’s meat sauce. Our beef sauce is excellent on spaghetti with some meatballs, but we also used it in our Baked Lasagna and Baked Ziti.

Tomato Pepper Sauce with Heat

We blend Alfredo sauce, marinara sauce, and crushed Calabrian pepper to create our Spicy Tomato Pepper Sauce in-house.

The name “Calabrian pepper” refers to the country of Calabria from which it is imported.

In the “toe of the boot,” is the region of Calabria.

Crushed red pepper from Calabria has a fruitier, smokier flavor than regular red pepper. To provide our Spicy Tomato Pepper Sauce the most genuine flavor, we import our Calabrian pepper. On our spicy sausage penne, try this sauce.

Basil Cream Sauce

By mixing basil pesto into Alfredo sauce, we create our Creamy Basil Sauce.

Pesto gets its name from the Genoese word pest, which meaning to “pound or “to crush in that particular Italian dialect.

This is how pesto is traditionally made: by pounding basil in a mortar and pestle.

For extra flavor, Fazoli’s pesto also contains garlic and Parmesan cheese.

We sprinkle this over our Alfredo sauce for our creamy basil sauce.

On our Creamy Basil Chicken Penne, try this sauce.

Is Alfredo from Fazoli vegetarian?

In the United States, Fazoli’s Vegetarian Options serves baked spaghetti, spaghetti with marinara, small spaghetti with marinara, fettuccine with Alfredo, small fettuccine with Alfredo, cheese pizza, double slice, whole cheese pizza, and house salad.

Is there a secret menu at Fazoli’s?

I adore Fazoli’s, an Italian fast-casual eatery that I originally tried in my native Iowa. We didn’t have many options when I would visit my mother because there aren’t many restaurants in Muscatine, but we eventually discovered Fazoli’s and liked it!

They have amazing breadsticks! They nearly melt in your mouth and are limitless in addition to being soft and buttery. How can you possibly err?

There is a lot of spaghetti and it’s really reasonable, even if their menu has evolved over the years. They also provide sandwiches, pizza, and pasta.

I knew this was going to be attempted since whenever Larry sees any kind of blue drink, he has to get it.

I was here to try something off the SECRET MENU! Get on it and give it a try because it will only be accessible until November 15. You’ll have to scroll down to get the full secret, but it has something to do with what you see here! The only Fazoli’s for Cincinnati residents is in Florence, Kentucky. Find the nearest one to you for the rest of the world here!

The Blue Italian Lemon Ice was our first order, and Larry was crushing it when he made the error of offering to buy me a drink. Think of it as GONE. I mean, the chowder was absolutely wonderful! It’s far less sugary than an Icee and very refreshing. We might go back tomorrow because I want another one, I suppose!

Larry ordered a pepperoni pizza, which didn’t really look that good. He ate it quickly and enjoyed it; it reminded him of Little Caesars. I simply don’t believe that they are known for their pizza, but who am I to argue with him? If he wants it, he gets it.

The breadsticks, oh my!

Seriously. They give you this tiny bundle of them in a package, but you can always order MORE! They simply GLITTER in your mouth!

The top secret menu item is here: Pizza Baked Spaghetti! It’s worth the journey even though it’s only available through November 15! Before baking, they add pepperoni to their standard baked spaghetti, which consists of spaghetti, red sauce, and a ton of cheese. What effect has that?

Look at all much cheese, seriously! This was the perfect amount of cheese; it made me feel like a hussy. I’ll be returning to acquire this before it’s permanently lost, for sure!

Why Go There, Exactly? Take the breadsticks, stay for the lemon ice, and come back for the remainder.

How may Alfredo sauce be thickened?

First, cream cheese

When the cream cheese is smooth, cube it and stir it into the Alfredo Sauce in a pot over heat. Be patient as it could take a short while for the cream cheese to melt and become creamy. Unless you don’t mind a heavier cream cheese flavor, start out with a small amount at a time.

Parmesan cheese, 2.

Add some freshly grated Parmesan cheese of a high caliber to the sauce. Your best bet in this case is freshly grated full-fat Parmesan cheese. I enjoy purchasing a large block of Parmesan from Costco and grating it by hand. If you understand what I mean, it works MUCH better than anything you would find already grated in the spaghetti section of the grocery store shelf.

3. Diced Cheese

It can also be effective to whisk in some high-quality cheese that you have grated yourself. If necessary, you could utilize pre-shredded meat, but pre-shredded meat doesn’t often melt well in sauces, so stick with a name brand. If possible, use a box grater or food processor to shred your own cheese. Depending on your preferences, you should try mozzarella, provolone, or even white cheddar.

4. Cream of Heavy

In a saucepan over medium heat, whisk a small amount of heavy cream into the sauce and cook until it simmers or thickens slightly. Though it can take a lot of cream to thicken a lot of sauce, it’s not always the best solution.

Fifth, cornstarch (or Arrowroot)

Make a slurry by combining a little amount of cornstarch with some cold water (or another liquid) in a small bowl. Pour the slurry into the boiling sauce in a skillet over medium-high heat and stir slowly. Until the spicy sauce has the correct thickness, slowly whisk in the slurry.

6. Flour

In a small bowl, combine some flour with a little water and whisk until smooth, just as you would with cornstarch. While the sauce is cooking in a pan, gradually whisk the flour mixture into the sauce.

Seven. Egg yolks

Be careful with this one so your sauce doesn’t contain scrambled eggs! In a small bowl, place one or more egg yolks (or more, depending on how much sauce you have…). Add a little spicy sauce to the eggs while you whisk them. More hot sauce should be whisked into the yolks until they have absorbed a sizable amount of the sauce and the eggs are heated. The yolks are then incorporated into the spicy sauce-filled skillet. You won’t get smooth curdled eggs if you simply whisk cold egg yolks into hot sauce. Done that, been there, not good.

8. Produce

You read that correctly; Some veggies can be pureed and then added to the sauce. Cauliflower that has been cooked and pureed (like by steaming…) would be fantastic! So long as you don’t mind the flavor of vegetables in your sauce.

9. Roux

Over medium heat, melt some butter; after it has melted, stir in the same amount of flour. Butter and flour should be smoothed out by whisking. In a pan over medium heat, whisk a small amount of the roux into the sauce that is simmering.

Butter 10.

Similar to the roux, add equal quantities of softened butter and flour in a small bowl and stir until the mixture resembles paste. To thicken a simmering sauce, whisk in a small amount at a time.

Which one do I prefer then? If I had to choose one, I would start by trying to add more grated Parmesan cheese. I think it would taste the nicest and be quick and simple.

Why is sugar added to spaghetti?

You’re not the only one who has ever produced homemade tomato sauce only to discover that it is searingly acidic. Thankfully, there is a simple solution. The secret ingredient in spaghetti sauce that will make a traditional dish like spaghetti and meatballs into ultimate perfection is sugar. This innovative cooking technique is similar to seasoning with a little salt and may be utilized in a variety of homemade pasta sauce recipes.

Why You Should Add Sugar to Your Spaghetti Sauce

Simple: sugar balances the sauce by reducing the acidity of the tomatoes, which is the main benefit of adding a pinch to a simmering pan of tomatoes. Depending on the tomato species, season, and whether they are fresh or canned, the precise acid levels in tomatoes can vary considerably. You can exclude the sugar if you’re preparing a sauce from perfectly ripe tomatoes that were gathered in the height of summer (save these fresh tomato recipes).

How to Add Sugar to Your Spaghetti Sauce

I start out little with 1/4 tsp when cooking spaghetti from scratch and modify as necessary. Giving the sauce’s components enough time to combine is crucial, just as you would if you were adding salt. Happy eating!

For sauce, do you chop basil?

  • Cut the onions into little cubes. As the sauce simmers, the little chunks will dissolve into it.
  • Cooking garlic is quick. Add the garlic to the onions after they’ve been cooking for 4 to 5 minutes. Just for a minute, give it a quick saute. When garlic is overcooked, the flavor becomes bitter and unpleasant.
  • Include the full or chopped stem of fresh basil. Personal taste is what matters. Add basil, thinly cut, if you prefer your marinara sauce to have basil flecks in it. Pull out the stem before serving if you prefer the flavor of basil without the leaves.
  • In a pinch, you may use 1 teaspoon of dried basil in place of the fresh.
  • Make two batches. Basil-infused homemade marinara sauce freezes beautifully.

I’d love to hear from you all if you make this simple and delectable marinara sauce recipe. Please comment and/or rate this dish; I try my best to respond to each and every one. then take a picture to upload to Instagram. I’ll upload the pictures to my Instagram stories since I enjoy viewing all of your creativity.