Marinara and Alfredo sauces are two of the most popular pasta sauces. Marinara is a tomato-based sauce, while Alfredo is a creamy white sauce made with butter, cream, and parmesan cheese. Many people enjoy mixing these two sauces together to create a tasty hybrid sauce. But what exactly do you call a marinara and Alfredo sauce mixture?
The Origin of Marinara and Alfredo Sauces
To understand what marinara and Alfredo mixed is called, it helps to first look at the origins and traditional makeups of each sauce.
Marinara sauce has its roots in Italian cuisine. The name “marinara” comes from the Italian word “marinaro”, meaning “sailor”. Marinara sauce was originally a simple tomato sauce made by sailors in Naples, Italy. The basic ingredients were tomatoes, garlic, olive oil, and herbs like oregano and basil. Over time, marinara evolved into a thicker, heartier tomato sauce seasoned with onions, carrots, wine, and other ingredients.
Alfredo sauce was invented in 1914 by Italian restauranteur Alfredo di Lelio. Alfredo’s original Alfredo sauce was made by combining butter, parmesan cheese, and heavy cream. It became popular in the U.S. during the 1970s and 1980s. Today, most Alfredo sauces also include garlic, pepper, flour, and nutmeg or parsley.
Reasons to Mix Marinara and Alfredo
There are several motivations for mixing marinara and Alfredo sauces together:
- To create a sauce with a more complex, layered flavor
- To make a sauce that is creamy but still has the tomato flavor
- To reduce the richness of heavy Alfredo sauce
- To add extra nutrition from the vegetables and tomatoes in marinara
- To use up leftovers of both sauces
- To appeal to different taste preferences at the table
Adding marinara to Alfredo creates a sauce with the creamy mouthfeel of Alfredo but brighter, fresher tomato flavor. Mixing in Alfredo gives marinara a velvety texture and tempers the acidity of the tomatoes.
What To Call Marinara Mixed With Alfredo
There are a few common names used to describe a mixture of marinara and Alfredo sauce:
- Marfredo – This blended name combines “marinara” and “Alfredo” and is probably the most popular term.
- Alfredo Marinara Sauce – Reversing the order of the names also works.
- Creamy Tomato Alfredo – Describes the texture and main flavors.
- Pink Sauce – Refers to the resulting pinkish color.
- Rose Sauce – “Rose” also describes the pink hue.
- Sunset Sauce – Evokes the orange-pink colors of a sunset.
- Rosa Sauce – “Rosa” means pink in Italian.
- Primavera Sauce – “Primavera” means spring in Italian. This name refers to the addition of vegetables.
The name “Marfrigo” is sometimes used as well, although this combined name is much less common.
There is no single definitive term for the mixture of marinara and Alfredo. Restaurants may come up with their own unique name for the sauce combination on their menus. The most precise description is simply calling it a “marinara and Alfredo sauce mixture.” But using one of the above popularized names makes communication easier.
Key Points in Naming Marinara Alfredo Mix
- No set name established
- Marfredo or Alfredo Marinara most commonly used
- Can be described based on color or ingredients added
- Restaurants invent own creative names
- Using a standardized name helps communicate what the sauce is
How To Make Marinara Alfredo Sauce
While there are no hard rules for making a marinara Alfredo combination, here is one approach:
Ingredients
- 1 cup marinara sauce
- 1 cup Alfredo sauce
- 1/4 cup cream or milk (optional)
- 1/4 cup parmesan cheese
- Italian herbs (basil, oregano, parsley)
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat marinara sauce and Alfredo sauce gently over low heat in a saucepan until warmed through, about 5 minutes.
- To thin the sauce, add milk or cream a little at a time, stirring continuously, until desired consistency is reached.
- Stir in parmesan cheese and Italian herbs. Season with salt, pepper, and red pepper flakes if desired.
- Simmer on low for 10 minutes to allow flavors to blend.
- Serve over pasta.
Tips
- Use equal parts marinara and Alfredo for a balanced flavor.
- Add more Alfredo for a creamier sauce or more marinara for more tomato flavor.
- Can substitute garlic and onions sautéed in olive oil for marinara sauce.
- Add chopped vegetables like spinach, broccoli, mushrooms, etc. for extra flavor.
- To make a rosé style sauce, add a splash of white wine.
- Use medium or low heat to prevent curdling.
Ratios
| Marinara | Alfredo | Milk/Cream | Notes |
|---|---|---|---|
| 1 cup | 1 cup | 1/4 cup | Balanced blend |
| 2 cups | 1 cup | 1/4 cup | Tomato-forward |
| 1 cup | 2 cups | 1/4 cup | Creamy and rich |
Uses for Marinara Alfredo
Mixed marinara and Alfredo sauce is very versatile. Here are some ways to use it:
- Pasta – Toss with spaghetti, rigatoni, penne, fettuccine, etc.
- Lasagna or Enchiladas – Use as a filling and topping.
- Pizza – Spread over pizza crust and top with cheese and other toppings.
- Chicken – Spoon over chicken breasts, thighs, wings, etc.
- Shrimp – Mix with sautéed, grilled, or baked shrimp.
- Vegetables – Drizzle over roasted, grilled, or steamed veggies.
- Sandwiches – Use as a condiment on hot and cold sandwiches.
- Salads – Toss with or use as dressing for pasta, chicken, or veggie salads.
The creamy tomato flavor pairs well with nearly any protein or vegetables. It can be used as a sauce, dressing, dip, or topping. The possibilities are endless!
Pros and Cons of Mixing Sauces
Combining marinara and Alfredo sauces has both advantages and potential drawbacks to consider:
Pros
- Merges the best of both sauces’ flavors
- Balances the acidity of marinara with the richness of Alfredo
- Adds complexity compared to a single sauce
- Appeals to different sauce preferences
- Easy way to use up leftovers
- More nutritious than Alfredo alone
- Bright color is visually appealing
Cons
- Can end up thin or watery if not done properly
- Risks flavors clashing instead of complementing
- Loses distinct taste of each sauce
- Potential to curdle if using high heat
- Have to get ratio right for best results
- Less rich and creamy than Alfredo by itself
The positives tend to outweigh the negatives when prepared carefully. Paying attention to sauce ratios and cooking method helps minimize the cons.
Frequently Asked Questions
Why are marinara and Alfredo commonly mixed together?
The two sauces are often combined because they balance each other out nicely. Marinara adds fresh tomato flavor and cuts the richness of Alfredo, while the creaminess of Alfredo tempers marinara’s acidity. The resulting sauce merges the best features of both recipes.
Does mixing sauces affect the nutrition?
Mixing in a tomato-based sauce like marinara boosts the overall nutritional value compared to heavy cream-based Alfredo alone. Marinara provides nutrients like vitamin C, vitamin A, potassium and lycopene from the tomatoes. However, the Alfredo still adds extra calories, saturated fat, and sodium.
Can you freeze leftover Marfredo sauce?
Yes, blended marinara Alfredo sauce freezes well for future use. Allow the sauce to cool completely then transfer to airtight containers or freezer bags. Lay bags flat to freeze and remove excess air. Properly frozen, the sauce will last 4-6 months. Thaw in the refrigerator before reheating.
What pasta shapes work best with the mixed sauce?
The creamy mixed sauce coats long pasta shapes like spaghetti, fettuccine, linguine, or angel hair especially well. Penne and rigatoni also pair nicely, as the sauce clings to the ridges and openings. Avoid pastas with holes or spaces that can let the sauce escape, like farfalle or wheels.
What protein goes well with marinara Alfredo?
The creamy tomato sauce pairs wonderfully with chicken, shrimp, meatballs, sausage, mushrooms, and hard Italian cheeses like parmesan, pecorino, and ricotta. Grilled or baked chicken breast, shrimp scampi, and chicken parmesan work particularly well.
Conclusion
Marinara and Alfredo are two of the most popular pasta sauces, so it’s no surprise they are often combined into one tasty hybrid sauce. There’s no single established name for this mixture, but Marfredo or Alfredo Marinara are commonly used. The blended sauce delivers the richness of Alfredo with the fresh tomato flavor of marinara. With the right ratio and cooking method, it’s easy to make a delicious sauce that combines the best of both worlds. This versatile sauce can elevate pasta, pizza, chicken, shrimp, and more. Some experimentation may be needed to find your perfect marinara Alfredo balance. But the result is worth the effort for a sauce that appeals to all preferences.