Is Rao's Homemade Alfredo Arrabbiata Pescatarian?
Description
Users describe a creamy, velvety sauce with a noticeable, moderate heat and savory tang; texture is smooth yet thick. Commonly used to coat pasta, as a dipping or topping sauce for proteins and vegetables, and in baked pasta dishes. Reviewers frequently note consistent flavor but occasional variations in spiciness levels.
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Why it's a maybe for pescatarian
- rennet
- enzymes
- enzyme modified egg yolk
- natural flavor
rennet
Dietitian noteRennet, sometimes shown on labels as rennin, is an enzyme used to thicken milk in the cheesemaking process. Rennet can be derived from animal and non-animal sources. Animal rennet is derived from the stomach lining of baby mammals, typical unweaned calves.
Note by Rhyan Geiger, RDN
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Description
Users describe a creamy, velvety sauce with a noticeable, moderate heat and savory tang; texture is smooth yet thick. Commonly used to coat pasta, as a dipping or topping sauce for proteins and vegetables, and in baked pasta dishes. Reviewers frequently note consistent flavor but occasional variations in spiciness levels.
Scan products instantly
500K+ downloads • 4.6★ rating
Free download • No credit card
Ingredients
Light Cream (cream, milk), Water, Butter (cream, natural flavor), Parmesan Cheese (part-skim milk, cultures, salt, enzymes), Romano Cheese (milk, cultures, salt, enzymes), Enzyme Modified Egg Yolk, Contains Less Than 2% of: Parmigiano Reggiano Cheese (milk, salt, rennet), Ground Red Pepper, Sea Salt, Modified Food Starch, Disodium Phosphate, Xanthan Gum.
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Often paired with Pescatarian
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About this product
Sauce · Bottle