Bertolli Classic Alfredo Pasta Sauce with Fresh Cream, 15 oz

Let’s be reasonable—in a perfect world with a perfect amount of time available— we could all make pasta sauce that simmered all day and didn’t cause heartburn. I’m on the cusp of 80 and that’s not me. I did it with marinara sauce in my younger days and constantly got consequences from an abused gall bladder—hence using Alfredo sauce. So I still have my gall bladder and now a love of Alfredo sauce. And Bertolli has made a pretty nice one in this sauce. I might add that I have had scratch Alfredo sauce in Europe—and this one is not quite the same. But it is a very nice American equivalent. . .to which I occasionally add my own Walmart grated Mozz and Parm. (There’s something satisfying about seeing the stretch of a melted cheese as you’re dishing it out whether over Angel Hair, penne, or Lasagna). I also use this in Lasagna tho if I need to be cheap that week I use it 50/50 with Great Value Alfredo. I think now I’m going to thaw out my extra pan of Lasagna and make it for our (daughter and son-in-law) dinner tonight along with some pizza dough cheesey bread. Oh yeah—lasagna. . .it can be so much work—always make 2 pans—one to freeze—makes you feel like King or Queen Midas with money in the bank! But really—another far more expensive pasta sauce with 3 letters in its brand name is sooooo similar to Bertolli—buy Bertolli, save the $2 and buy some fresh fruit.