Marinara is boring. Alfredo is boring. But, together (and with a little kick) the two make magic.Think creamy tomato with as much or as little red pepper as you want. Delicious!

In all of it's artery clogging, heart stopping creamy goodness... Enjoy!

Parmigiano-Reggiano is a grana, a hard, fat granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.Parmigiano is simply the Italian adjective for Parma; the French version, Parmesan, is used in English. The term Parmesan is also loosely used as a common term for cheeses imitating true Parmesan cheese, especially outside Europe; within Europe, the Parmesan name is classified as a protected designation of origin. The generic name for this type of cheese is grana.