Store this sauce, covered, in the refrigerator up to 3 days. Just reheat in the microwave before serving.
Yields 2½ cups; serving size 4 tablespoons
Fat: 1.25 grams
Saturated Fat: 0.75 grams
Cholesterol: 5.18 mg
Sodium: 110.53 mg
1 (13-ounce) can evaporated nonfat milk
½ cup grated Parmesan cheese
½ cup chopped flat-leaf parsley
⅛ teaspoon white pepper
Pinch red pepper flakes, if desired
Heat the evaporated milk in a deep saucepan over medium heat. Bring to a simmer but do not boil. Add the Parmesan cheese and parsley. As soon as the cheese has melted and the sauce is thick and creamy, remove from the heat. Season with white pepper and red pepper flakes, if desired. Serve immediately.
This versatile Italian sauce can be used in so many ways. Toss it with cooked fettuccine or spaghetti and top with parsley. Use it in lasagna recipes as the base for the white sauce. Or try using it as a pizza sauce, topped with chicken and some white cheeses for a white pizza.