Charlie's "Alfredo" Sauce

This recipe came out of something that happens a lot: I was hungry and couldn't find anything to heat up real fast, or just eat cold (like a salad). So I took it as an opportunity to come up with something new. I knew I had a bunch of different pasta, and I saw some heavy whipping cream in the fridge, so I thought, 'Hey, how about some homemade alfredo?' The first thing I did was research a simple alfredo recipe, one that used cream cheese--because I had lots of that, too. But you know me, I modify everything. So I added in lots of yummy things :) But notice, there's no salt (except the lawry's) on the ingredients list. That's because if all goes well, you shouldn't need it! Just go by your own salty preferences :) Here it is, my super-delicious creamy pasta sauce:

-stick of butter

-8 oz. cream cheese, cut into small cubes

-1 tsp minced garlic (if you love garlic, add more if you like! I'd say I used about 2 cloves)

-2 cups cream, divided (maybe more, maybe less--I didn't measure...again)

-3/4 cups parmesan cheese, grated

-dash of Lawry's seasoned salt

-dash (or 2) of garlic powder

-dash of onion powder

-dash of red curry powder (I don't recommend buying this just for this recipe! If you already have it, great! If not, either use regular curry powder, or leave it out completely.)

-1/4 cup dry white wine (about that...."dry" doesn't mean literally dry, like a powder. It's white wine in a bottle that isn't sweet. I mention this because I know I used to confuse it, but I'm sure a lot of you knew that already. If you didn't, well, you learned something.)

-3 or 4 large spoonfuls of a simple tomato pasta sauce (like RAGU Old World Style)

-dash cinnamon

-1 tbsp oregano

Instructions:

Okay, I'll admit, I don't really have instructions for this. But I'll write some just for you :)

1. Melt butter in medium to large saucepan.

2. Add cream cheese, garlic, and 1/2 cup of cream--cook, stirring very frequently, until smooth, and cream cheese is melted. Add the parmesan cheese and stir until smooth again.

3. Stir in the rest of the cream, garlic powder, onion powder, red curry powder (if desired), the wine, and the tomato sauce. Stir until creamy--it should be a sauce-like consistency. If not, bring to a boil, stirring constantly, until it is.

4. Just before serving, stir in the cinnamon (just a SMALL dash, it shouldn't be a lot at all) and oregano. Enjoy!! :)