Alfredo is not a hard sell. Rich, cheesy, buttery sauce hugging a pile of al dente fettuccine? Count me in. But I rarely buy premade Alfredo sauce at the grocery store. The texture is often too thin, and spending money on a jar never felt worth it when it’s so simple to make Alfredo at home.
Then I spotted Salted Pistachio Alfredo from the new brand Sauz. I loved pistachios long before Dubai chocolate was everywhere, so a savory pistachio-cream combo was a must-try. It quickly became a regular in my dinner rotation and I couldn’t stop telling people to try it. In fact, I’ve been talking about Sauz so much, the Taste of Home team decided it had to be our first-ever Fresh Find. It’s a designation we’re giving to the brand-new grocery products we’re obsessed with—and this sauce is a perfect fit.
VIA MERCHANT
I Used to Think Jarred Alfredo Was Unappealing
Authentic Italian Alfredo recipes leave out the cream and rely instead on Parmesan, butter and starchy pasta water. While my American taste buds are more used to Alfredos made with heavy cream, I don’t want the cream to be the only flavor, and that’s often what I taste most in a jarred version. Either that, or the sauce promises to be extra cheesy or garlicky, which isn’t what I’m craving with this type of sauce.
And then there’s the texture. Twist off the lid and the sauce inside is either unappealingly gloppy or so runny it seems more like straight cream than a sauce meant to cling to pasta (and yes, I mix in pasta water!).
But Then I Tasted Sauz
The first time I tried Sauz’s Salted Pistachio Alfredo, I bought an extra jar to make sure my pasta was fully covered. I like a saucy sauce (and my fiancé likes a second—or third—helping of whatever I make).
I cooked and drained the noodles, then poured the sauce right into the pasta pot. For a second, I had visions of condensed soup. It was that thick! But as it hit the hot noodles, the sauce eased and stretched into a smooth coating. I took a taste—and immediately poured in the second jar. The sauce was rich and layered, and I wanted every last drop.
Now, I Keep Sauz Stocked
Sauz’s Salted Pistachio Alfredo is pleasantly nutty and almost toasty, which makes me think the butter in the recipe is browned. Parmigiano Reggiano and yeast extract add a sharper, savory note that balances everything out: The pistachio is there, but doesn’t overwhelm the other ingredients or make the sauce too sweet. I‘ll sometimes even sprinkle chopped pistachios on top of the finished dish to add crunch and enhance the nuttiness.
The sauce clings to the noodles, the way a good pasta sauce should, whether you go classic with a long noodle like fettuccine or toss it with penne or fusilli. I haven’t tried it with gnocchi yet, but that’s next on my list (in the meantime, I’m making this gnocchi mac and cheese on repeat).
If you want to get inventive, try the Salted Pistachio Alfredo in a white chicken lasagna recipe—just thin it out with a little water first. Or, skip the pasta altogether and toss the sauce with grilled zucchini or mushrooms. Even better: Keep the pasta and add the veggies. Then open a bottle of wine, pop some garlic bread in the oven, and pasta night is sorted.
Get Your Hands on It Too
If you haven’t seen it at your local grocery store yet, Sauz is a new pasta sauce brand with unusual ingredient combinations. I’ve been buying the Salted Pistahio Alfredo at Whole Foods. Other Sauz sauces, like Lemon Pepper Pesto and Hot Honey Marinara, are available at stores like Target, Fresh Thyme and Pick ‘n Save. I might just have to try that hot honey one next.
Dining and Cooking