After making our Parmesan butter, we put the buttermilk to use first. I added it to a base of hand-crushed tomatoes to make a light sauce for spaghetti. The cheesy buttermilk added richness and a smooth umami to the tomatoes. The result was a quick version of a country club classic sauce, which blends Alfredo and tomato sauce at the Sunday night buffet. I should know, I made many a pan full of this sauce for guests as I learned to work propane burners and flip pasta in a pan at my first official restaurant job way back in the day.
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