Sherry Pasta Sauce

This is a recipe I’ve been working on lately. It’s a really simple cream sherry sauce that literally any vegetable can be added to. Make sure to season it well as the sherry is a very sweet flavor and you need savory spices like paprika or cayenne to balance it all out.

Basic Ingredients:

  • Half of Yellow Onion, diced
  • 1 Cup Mushrooms, diced
  • 3 Cloves of Garlic, minced
  • Half Stick of Butter
  • Cornstarch (if you’re in a hurry)
  • Flour (for a Roux if you like hard mode)
  • 1 Cup of Heavy Cream
  • 1 Cup of Cream Sherry/Marsala Wine
  • Salt
  • Pepper
  • Vegeta
  • Red Pepper Flakes

Optional Ingredients:

  • Tomatoes, sliced
  • Spinach
  • Kale
  • Squash
  • Broccoli
  • Artichoke Hearts
  • And So On….

The great thing about a pasta sauce is it will bring flavor to whatever it is you put it on. Y’all have no excuse not to be slathering this over every vegetable known to mankind.

When I make a sauce it’s usually in a one pot style, minus whatever carb I’m using that evening and any raw meat I’m going to be cooking. When sautéing veggies I want to avoid as much excess liquid in the pan otherwise they get mushy. Meat I cook separately to avoid cross contamination.

With enough veggies this is a whole meal in itself. Add a little protein and enough veggies, you’ll satisfy all of your food groups in one bowl.


  1. Oil pan on medium heat. Use butter if you’re naughty.
  2. Add veggies in order of most to least dense/fibrous. Hearty veggies require a longer time to cook, but you don’t want to have broccoli or squash cooking at the same time you have softer veggies like onions or greens which will eventually burn. This time around I did Broccoli > Mushrooms > Onions > Garlic > Tomato > Spinach, waiting each time for the previous veggie to cook a little.IMG_3759IMG_3761
  3. Pour the sherry in and let that simmer for a bit. I like making the sauce with all the veggies so that they absorb all of the deliciousness. However, if you’re going to make a roux for the sauce you’re going to need an empty pan.IMG_3763
  4. Pour heavy cream and add corn starch to thicken the sauce. I also add a splash of the pasta water after my noodles have finished cooking to help thicken the sauce.
    1. If you wanna go through the hassle of making the roux this will all be done separately. On low heat melt some butter and add flour and let it brown up a bit. Then add your liquids and whisk that baby up.
  5. Mix sauce until it’s reached a satisfactory consistency. Remove from heat and let it cool so the sauce can thicken up even more. Add in your cooked protein and serve over fresh pasta.




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