Cardinale Sauce

There is a local little hole in the wall Italian restaurant I absolutely love and until I had been there, I had never even heard of this sauce.  It is amazing.  It has just the right amount of flavour, very mild and no tomatoes, which means my daughter will gladly eat it.

My oldest has a disorder called pickiness, so she won’t eat tomatoes without a lot of evil glares, same goes with peppers, mushrooms, black eyed peas, raspberries, blueberries.  Yes, she’s odd.  But she’s my oddball.  And I try to find ways to give her meals she can enjoy without sneering.  This is one of them.

Cardinale sauce uses a besciamella base.  This recipe works really well with seafood pasta.  I have also done this with spicy Italian sausage and it works wonderfully as it offsets the bite of the sausage with the creamy sweetness of the sauce.  Serve the sauce over cooked pasta and meat of choice.

Ingredientsbesciamella 1

1 cup heavy cream

1/2 teaspoon thyme, ground

2 Tablespoons extra virgin olive oil

1/2 teaspoon nutmeg

1/2 teaspoon cayenne or paprika

1-2 cloves garlic, pressed

2 Tablespoons butter, salted

1/2 cup flour, sifted

  • In a skillet over medium heat, melt butter and olive oil together.
  • Add in flour, stirring constantly until smooth.
  • Lower heat and stir in cream, whisking continuously.
  • Remove from heat and add in spices, stirring until thickened.



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