Entrees

Caruso Sauce with Pasta

Name: Caruso Sauce with Pasta
Prep time: 20 s
Cook time: 15 s
Total time: 35 s
Yield: 10
Cuisine: Italian
Ingredients: 1 pound dry spaghetticookeddrained and held warm; 6 tablespoons (3/4 stick) unsalted butterdivided; 1 package (8 ounces) or about 3 cups sliced mushrooms; 2 tablespoons all-purpose flour; 1 cup (about 6 ounces) chopped ham (can use smoked); 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 MAGGI Beef Flavor Bouillon Cubecrusheddissolved in 1 1/2 cups warm water; 1 cup (4 ounces) shredded Emmental (Swiss)Gruyère or mozzarella cheese; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3/4 cup toastedchopped walnuts (optional); Chopped fresh parsley (optional)

CARNATION® MILKS

Level

Easy

Prep

20 min

Cook

15 min

Servings

10 servings

Caruso Sauce with Pasta originated in Uruguay to honor the famous Italian tenor, Enrico Caruso. Over time, this creamy pasta sauce spread throughout South America and eventually to Europe. Enriched with cheese, ham, and mushrooms, and delicately seasoned with cinnamon and nutmeg, Caruso sauce is usually served over cappellini or tortellini. It tastes just as delicious served over spaghetti!

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

●
1 pound dry spaghetti, cooked, drained and held warm
●
6 tablespoons (3/4 stick) unsalted butter, divided
●
1 package (8 ounces) or about 3 cups sliced mushrooms
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2 tablespoons all-purpose flour
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1 cup (about 6 ounces) chopped ham (can use smoked)
●

1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●
1 MAGGI Beef Flavor Bouillon Cube, crushed, dissolved in 1 1/2 cups warm water
●
1 cup (4 ounces) shredded Emmental (Swiss), Gruyère or mozzarella cheese
●
1/2 teaspoon ground black pepper
●
1/4 teaspoon ground cinnamon
●
1/4 teaspoon ground nutmeg
●
3/4 cup toasted, chopped walnuts (optional)
●
Chopped fresh parsley (optional)

MAKE IT

Step 1

Melt 3 tablespoons butter over medium heat in medium saucepan. Add mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until tender and golden. Add ham; stir for 1 minute. Remove from heat.

Step 2

Melt remaining 3 tablespoons butter over medium heat in large saucepan or skillet. Add flour, stirring constantly, until mixture turns light brown in color. With wire whisk, slowly add evaporated milk and warm beef broth, whisking constantly. Bring to a boil. Cook for 6 to 8 minutes or until smooth and slightly thickened (mixture coats back of spoon). Remove from heat. Stir in cheese. Stir in pepper, cinnamon, nutmeg, reserved mushroom mixture and nuts.