Pasta sauce!?!
I recently found a passion for cooking!. I want to make some pasta but there are sooo many possible sauces!. I was wondering if anyone had a special recipe or something that is delicious to share! Btw, I can handle complicated things!.!. so you don't have to make it really simpleWww@FoodAQ@Com
Answers:
Bolognese Pasta Sauce
Ingredients:
3 Tbs extra-virgin olive oil
5 Tbs butter
1/2 yellow onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 lb ground lean beef
salt
1 cup dry white wine
1/2 cup whole milk (for a richer taste substitute cream)
1/8 tsp freshly grated nutmeg
2 cups canned, whole peeled tomatoes, with the juice, coarsely chopped
grated Parmesan cheese
Directions:
Put the olive oil, 3 Tbs of butter, and the onion in a deep saucepan!. Over a medium-high heat sauté the onion until it has turned a light golden color!.
Add the carrot and celery and continue sautéing until they begin to change color!.
Add the beef, breaking it up as you stir!. Add salt and cook, stirring occasionally, until the beef is browned!.
Add the wine and cook until it is evaporated!.
Add the milk and the nutmeg and continue to cook, stirring, until most of the milk is evaporated!.
Add the tomatoes and stir!. Once the tomatoes start to bubble turn the heat down to low!. Simmer partially covered for 2 hours, stirring occasionally!.
Note: The sauce is going to be thick!.
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Fusilli with Creamy Sage Sauce
Ingredients
16 Tbs butter, unsalted
16 fresh sage leaves
2 cups heavy cream
1/2 cup chicken broth
1/2 cup Parmigiano-Reggiano cheese, freshly grated
4 oz chevré goat cheese
black pepper, freshly ground
salt
1 pound long fusilli pasta
Directions
Follow the directions on How to Cook Pasta!.
In a large skillet, over low heat, melt the butter!.
Add the sage leaves and cook for 1 minute!.
Add the cream and chicken broth, raising the heat to medium-low!.
Add the chevré cheese and stir well!.
Bring the cream mixture to a low boil!. Continue to cook until the mixture lightly coats a spoon when dipped in the sauce!. This should take about 5 minutes!.
Season with salt and pepper!.
Add the cooked fusilli to the sauce!.
Add the Parmigiano-Reggiano cheese and stir, allowing to cook for 1 minute!.
Serve in bowls with additional grated cheese if desired!.
Note: Experiment with different pasta shapes, but use a thicker pasta to hold the sauce!. Spaghetti is too thin for this sauce, it is similar to Fettuccine Alfredo!.
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Clove Pasta Sauce Recipe
This no cook pasta sauce features the warm flavor of cloves!. It is unusual and exotic, perfect for a cozy summer evening!.
Ingredients
7 plum tomatoes, cut into thin slices
1 cup extra-virgin olive oil
1 garlic clove, minced
1 Vidalia onion, finely chopped
4 whole cloves, finely crushed
1 cup pitted black olives, chopped
1 Tbs fresh oregano, minced
1 pound pasta cooked al dente
Pecarino-Romano cheese, freshly grated
Directions:
Combine tomatoes, olive oil, onion, cloves, garlic, and oregano in a large bowl!.
Cover and refrigerate for 2 hours!.
Place the pasta in a serving bowl and pour the sauce over the top!. Toss gently and serve immediately!.
Garnish with freshly grated cheese!.Www@FoodAQ@Com
Ingredients:
3 Tbs extra-virgin olive oil
5 Tbs butter
1/2 yellow onion, finely chopped
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 lb ground lean beef
salt
1 cup dry white wine
1/2 cup whole milk (for a richer taste substitute cream)
1/8 tsp freshly grated nutmeg
2 cups canned, whole peeled tomatoes, with the juice, coarsely chopped
grated Parmesan cheese
Directions:
Put the olive oil, 3 Tbs of butter, and the onion in a deep saucepan!. Over a medium-high heat sauté the onion until it has turned a light golden color!.
Add the carrot and celery and continue sautéing until they begin to change color!.
Add the beef, breaking it up as you stir!. Add salt and cook, stirring occasionally, until the beef is browned!.
Add the wine and cook until it is evaporated!.
Add the milk and the nutmeg and continue to cook, stirring, until most of the milk is evaporated!.
Add the tomatoes and stir!. Once the tomatoes start to bubble turn the heat down to low!. Simmer partially covered for 2 hours, stirring occasionally!.
Note: The sauce is going to be thick!.
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Fusilli with Creamy Sage Sauce
Ingredients
16 Tbs butter, unsalted
16 fresh sage leaves
2 cups heavy cream
1/2 cup chicken broth
1/2 cup Parmigiano-Reggiano cheese, freshly grated
4 oz chevré goat cheese
black pepper, freshly ground
salt
1 pound long fusilli pasta
Directions
Follow the directions on How to Cook Pasta!.
In a large skillet, over low heat, melt the butter!.
Add the sage leaves and cook for 1 minute!.
Add the cream and chicken broth, raising the heat to medium-low!.
Add the chevré cheese and stir well!.
Bring the cream mixture to a low boil!. Continue to cook until the mixture lightly coats a spoon when dipped in the sauce!. This should take about 5 minutes!.
Season with salt and pepper!.
Add the cooked fusilli to the sauce!.
Add the Parmigiano-Reggiano cheese and stir, allowing to cook for 1 minute!.
Serve in bowls with additional grated cheese if desired!.
Note: Experiment with different pasta shapes, but use a thicker pasta to hold the sauce!. Spaghetti is too thin for this sauce, it is similar to Fettuccine Alfredo!.
------------------------
Clove Pasta Sauce Recipe
This no cook pasta sauce features the warm flavor of cloves!. It is unusual and exotic, perfect for a cozy summer evening!.
Ingredients
7 plum tomatoes, cut into thin slices
1 cup extra-virgin olive oil
1 garlic clove, minced
1 Vidalia onion, finely chopped
4 whole cloves, finely crushed
1 cup pitted black olives, chopped
1 Tbs fresh oregano, minced
1 pound pasta cooked al dente
Pecarino-Romano cheese, freshly grated
Directions:
Combine tomatoes, olive oil, onion, cloves, garlic, and oregano in a large bowl!.
Cover and refrigerate for 2 hours!.
Place the pasta in a serving bowl and pour the sauce over the top!. Toss gently and serve immediately!.
Garnish with freshly grated cheese!.Www@FoodAQ@Com
I like to make Spaghetti sauce which does get complex at times!. However, recently I've been stearing away from the complex and moving toward simplex sauces!. Traditional Marinarra Sauce does it for me : here is the Marinarra Recipe I am using!. It is not fancy, complicted or anything of this nature - - it is not supposed to be!. It is a back to basics kind of thing!.!.!.and the ancient ones knew there sauce!.
Pasta Tomato Marinarra
About 1/4 cup Canolla Oil ( Olive Oil ) heated in a pot!.
Once it is hot add about 1/2 a medium onion finely chopped and four large Garlic cloves chopped!.
Turn the temperature down to a very low cook !.!. but not a simmer!.
You want the flavors to marry well but you do not want to brown the garlic & onions!.
Watch the edges and as soon as they seem like their getting ready to turn brown soon then add 1 large can of tomatoes!.
this of course is the amount you want of tomato so you can do it many ways, put in half the can and the other half use fresh tomato!. All fresh tomato whatever you like but i use Tomato puree or tomato suace and it is the large can sold at the store!.
I add about 1 teaspoon of Basil and allow to slowly cook & simmer so flavors really marry say over about few hours!. I like to do this in the morning and use it in the evening for my pasta!.
As an option you can add Oregano in addition to the Basil but I would not go beyond this so as to keep with tradition!.
As another option you could make one the dominant ( twice as much as the other) I generally go with 1 teaspoon basil and 1/2 teaspoon Oregano when I use the oregano !.!. I keep the Basil dominant!. You can reverse this though, as an option!.Www@FoodAQ@Com
Pasta Tomato Marinarra
About 1/4 cup Canolla Oil ( Olive Oil ) heated in a pot!.
Once it is hot add about 1/2 a medium onion finely chopped and four large Garlic cloves chopped!.
Turn the temperature down to a very low cook !.!. but not a simmer!.
You want the flavors to marry well but you do not want to brown the garlic & onions!.
Watch the edges and as soon as they seem like their getting ready to turn brown soon then add 1 large can of tomatoes!.
this of course is the amount you want of tomato so you can do it many ways, put in half the can and the other half use fresh tomato!. All fresh tomato whatever you like but i use Tomato puree or tomato suace and it is the large can sold at the store!.
I add about 1 teaspoon of Basil and allow to slowly cook & simmer so flavors really marry say over about few hours!. I like to do this in the morning and use it in the evening for my pasta!.
As an option you can add Oregano in addition to the Basil but I would not go beyond this so as to keep with tradition!.
As another option you could make one the dominant ( twice as much as the other) I generally go with 1 teaspoon basil and 1/2 teaspoon Oregano when I use the oregano !.!. I keep the Basil dominant!. You can reverse this though, as an option!.Www@FoodAQ@Com
1 pound boneless, skinless chicken breast, cubed
olive oil
salt and pepper
1/2 cup chicken broth
1 package dry italian dressing mix
1/4 cup parmesan cheese
1 pint whipping cream
(Add in chopped garlic with the saute if you are a garlic lover!)
Season chicken with salt and pepper!. Saute your chicken breast in a hot pan with olive oil until its almost cooked through (you will return it to the sauce later to finish cooking)!. Deglaze the pan with chicken broth and scape up any browned bits!. Pour in whipping cream, parmesan cheese, and dry italian dressing mix and stir!. Add in chicken to finish cooking and season with more salt and pepper if needed!. Cook for 10-20 minutes until thickened and chicken is tender!. Serve over pasta with steamed broccoli or a salad and garlic bread!Www@FoodAQ@Com
olive oil
salt and pepper
1/2 cup chicken broth
1 package dry italian dressing mix
1/4 cup parmesan cheese
1 pint whipping cream
(Add in chopped garlic with the saute if you are a garlic lover!)
Season chicken with salt and pepper!. Saute your chicken breast in a hot pan with olive oil until its almost cooked through (you will return it to the sauce later to finish cooking)!. Deglaze the pan with chicken broth and scape up any browned bits!. Pour in whipping cream, parmesan cheese, and dry italian dressing mix and stir!. Add in chicken to finish cooking and season with more salt and pepper if needed!. Cook for 10-20 minutes until thickened and chicken is tender!. Serve over pasta with steamed broccoli or a salad and garlic bread!Www@FoodAQ@Com
You Won't Be Single For Long Vodka Cream Pasta
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: A Dozen Roses
This recipe will make enough for 2 couples!. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne!.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat!. Add oil, butter, garlic, and shallots!. Gently saute shallots for 3 to 5 minutes to develop their sweetness!. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup!. Reduce vodka by half, this will take 2 or 3 minutes!. Add chicken stock, tomatoes!. Bring sauce to a bubble and reduce heat to simmer!. Season with salt and pepper!.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it)!. While pasta cooks, prepare your salad or other side dishes!.
Stir cream into sauce!. When sauce returns to a bubble, remove it from heat!. Drain pasta!. Toss hot pasta with sauce and basil leaves!. Pass pasta with crusty bread!.Www@FoodAQ@Com
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: A Dozen Roses
This recipe will make enough for 2 couples!. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne!.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat!. Add oil, butter, garlic, and shallots!. Gently saute shallots for 3 to 5 minutes to develop their sweetness!. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup!. Reduce vodka by half, this will take 2 or 3 minutes!. Add chicken stock, tomatoes!. Bring sauce to a bubble and reduce heat to simmer!. Season with salt and pepper!.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it)!. While pasta cooks, prepare your salad or other side dishes!.
Stir cream into sauce!. When sauce returns to a bubble, remove it from heat!. Drain pasta!. Toss hot pasta with sauce and basil leaves!. Pass pasta with crusty bread!.Www@FoodAQ@Com
Since you can handle complicated things!.!.!. go to this site!.
http://allrecipes!.com/Recipes/Pasta/Past!.!.!.
Choose that are 5 star rated!.
My favorite is Basic Spicy Tomato Sauce because it's easy to make and can be eaten with ALMOST EVERYTHING!.Www@FoodAQ@Com
http://allrecipes!.com/Recipes/Pasta/Past!.!.!.
Choose that are 5 star rated!.
My favorite is Basic Spicy Tomato Sauce because it's easy to make and can be eaten with ALMOST EVERYTHING!.Www@FoodAQ@Com