Recipe for Sauce on Pasta Please?!
I like Spices!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Marinara Sauce Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Perfect Pairings
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
In a large pot, heat the oil over a medium-high flame!. Add the onions and garlic and saute until the onions are translucent, about 10 minutes!. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper!. Saute until all the vegetables are soft, about 10 minutes!. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour!. Remove and discard the bay leaves!. Season the sauce with more salt and pepper, to taste!.
(The sauce can be made 1 day ahead!. Cool, then cover and refrigerate!. Rewarm over medium heat before using!.)
Spaghetti Bolognese
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: Pasta Like a Pro
Bolognese Sauce:
Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk
1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving
Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil
In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat!. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned!.
Raise the heat a bit!. Take the ground veal and beef, break it up into chunks and add it to the pan!. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink!. Add the wine and simmer until the wine has evaporated!. Then add the tomatoes and stock and season with salt and pepper!. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick!. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes!. Taste again for salt and pepper!. Mash the sauce against the side of the pan to really blend it!. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months!.
Bring a big pot of lightly salted water to a boil for the spaghetti!. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes!. Drain and put the spaghetti into a big pasta bowl!. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese!. Pour the sauce over the drained spaghetti and give it a good toss!. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil!. Pass more grated cheese at the table!.
Spaghetti alla Carbonara
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Mangia! Mangia!
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce!.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente!.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish!.
Meanwhile, heat the olive oil in a deep skillet over medium flame!. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered!. Toss the garlic into the fat and saute for less than 1 minute to soften!.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat!. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps!. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen!.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency!. Season the carbonara with several turns of freshly ground black pepper and taste for salt!. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley!. Pass more cheese around the table!.Www@FoodAQ@Com
Show: Everyday Italian
Episode: Perfect Pairings
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) cans crushed tomatoes
1 dried bay leaves
In a large pot, heat the oil over a medium-high flame!. Add the onions and garlic and saute until the onions are translucent, about 10 minutes!. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper!. Saute until all the vegetables are soft, about 10 minutes!. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour!. Remove and discard the bay leaves!. Season the sauce with more salt and pepper, to taste!.
(The sauce can be made 1 day ahead!. Cool, then cover and refrigerate!. Rewarm over medium heat before using!.)
Spaghetti Bolognese
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: Pasta Like a Pro
Bolognese Sauce:
Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk
1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving
Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil
In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat!. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned!.
Raise the heat a bit!. Take the ground veal and beef, break it up into chunks and add it to the pan!. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink!. Add the wine and simmer until the wine has evaporated!. Then add the tomatoes and stock and season with salt and pepper!. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick!. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes!. Taste again for salt and pepper!. Mash the sauce against the side of the pan to really blend it!. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months!.
Bring a big pot of lightly salted water to a boil for the spaghetti!. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes!. Drain and put the spaghetti into a big pasta bowl!. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese!. Pour the sauce over the drained spaghetti and give it a good toss!. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil!. Pass more grated cheese at the table!.
Spaghetti alla Carbonara
Recipe courtesy Tyler Florence
Show: Food 911
Episode: Mangia! Mangia!
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce!.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente!.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish!.
Meanwhile, heat the olive oil in a deep skillet over medium flame!. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered!. Toss the garlic into the fat and saute for less than 1 minute to soften!.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat!. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps!. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen!.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency!. Season the carbonara with several turns of freshly ground black pepper and taste for salt!. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley!. Pass more cheese around the table!.Www@FoodAQ@Com
Here is a good one !.!.!.!.!.!. = )
Fettucine Alfredo
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente!. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid!.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat!. Add shallots and saute until tender!. Add heavy cream and bring to a boil!. Cook until sauce has reduced slightly, about 5 minutes!. Remove from the heat!.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid!. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly!. Season with salt and pepper, to taste!. Sprinkle with remaining Parmesan and garnish with parsley, if desired!. Serve immediately!.Www@FoodAQ@Com
Fettucine Alfredo
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente!. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid!.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat!. Add shallots and saute until tender!. Add heavy cream and bring to a boil!. Cook until sauce has reduced slightly, about 5 minutes!. Remove from the heat!.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid!. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly!. Season with salt and pepper, to taste!. Sprinkle with remaining Parmesan and garnish with parsley, if desired!. Serve immediately!.Www@FoodAQ@Com
1 clove garlic - minced
1/2 cup onion diced
1/4 cup wine, broth or water
1 red or yellow bell pepper, roasted with skin removed - diced
2 cans diced tomatoes (28 oz) or 3 1/2 cups fresh, with juice
2 tbs fresh basil - minced (1 1/2 tbs dried)
2 tbs fresh parsley - minced (2 tbs dried)
1 tsp dried crushed red pepper - in spice section at grocer (If you like it
really spicy you can add more)
salt to taste
To roast bell pepper:
Core the pepper, remove seeds and cut into 3 or 4 sections!.
Place under broiler for approx!. 5 min!. until skin is charred!.
Place in plastic bag and close tightly(this steams it)!.Set aside!.
Saute onion and garlic in wine until soft!.
Add tomatoes, basil, parsley and crushed pepper!.
Bring to a boil then turn heat down and simmer uncovered!.
Peel skin off bell peppers, then dice them and add!.
Continue simmering uncovered until most of the liquid has evaporated - about
20 minutes!.
Transfer sauce to blender or food processor and blend until smooth -
depending on your blender capacity you may need to divide sauce and do this
in 2 batches (If you prefer a chunky sauce omit this step)
Pour sauce immediately over steaming pasta and garnish with basil leaves and
sprinkle on parmesan (1 tbs shredded =1!.5 g fat!.
kwvegan veganWww@FoodAQ@Com
1/2 cup onion diced
1/4 cup wine, broth or water
1 red or yellow bell pepper, roasted with skin removed - diced
2 cans diced tomatoes (28 oz) or 3 1/2 cups fresh, with juice
2 tbs fresh basil - minced (1 1/2 tbs dried)
2 tbs fresh parsley - minced (2 tbs dried)
1 tsp dried crushed red pepper - in spice section at grocer (If you like it
really spicy you can add more)
salt to taste
To roast bell pepper:
Core the pepper, remove seeds and cut into 3 or 4 sections!.
Place under broiler for approx!. 5 min!. until skin is charred!.
Place in plastic bag and close tightly(this steams it)!.Set aside!.
Saute onion and garlic in wine until soft!.
Add tomatoes, basil, parsley and crushed pepper!.
Bring to a boil then turn heat down and simmer uncovered!.
Peel skin off bell peppers, then dice them and add!.
Continue simmering uncovered until most of the liquid has evaporated - about
20 minutes!.
Transfer sauce to blender or food processor and blend until smooth -
depending on your blender capacity you may need to divide sauce and do this
in 2 batches (If you prefer a chunky sauce omit this step)
Pour sauce immediately over steaming pasta and garnish with basil leaves and
sprinkle on parmesan (1 tbs shredded =1!.5 g fat!.
kwvegan veganWww@FoodAQ@Com
For a basic tomato sauce!. Saute some chopped onion and garlic and a tbsp or 2 of butter!. Add a lg can of stewed diced tomatoes, or a lg can of tomatoe sauce depending on if you like your sauce smooth or chunky!. Add a little water or chicken broth!. also add a pich of sugar, some itallian seasoning, extra basil (fresh if you have it), parsley (fresh if you have it), dried chopped chives, and a little extra oregegano!. Salt pepper, granulated garlic and onion powder (even thoughyou have those 2 fresh it just helps kinds of boost the flavor), celery salt, seasned salt or salt free seasonng, and pepper!. Simmer for at least 20-30 min!.
You can add ground beef, turkey, chicken, etc!.!.!. or use skin on chicken thighs that have been browned first skin side down, then flipped, and removed!. Then saute the onions and garlic etc!.!.!. Remove the skin from the chicken and add to the sauce!. Simmer for about 2-3 hours in a covered pot, stirring from time to time!.
I also like to add sliced mushrooms, and grated parm (Kraft) then when I serve I sprinkle with fresh grated parm!.
Or there is a good one from betty crocker!. It is a cream typw sauce made with a roux, milk, mushrooms, and a little lemon juice!.
But the page is missing out of my book!.Www@FoodAQ@Com
You can add ground beef, turkey, chicken, etc!.!.!. or use skin on chicken thighs that have been browned first skin side down, then flipped, and removed!. Then saute the onions and garlic etc!.!.!. Remove the skin from the chicken and add to the sauce!. Simmer for about 2-3 hours in a covered pot, stirring from time to time!.
I also like to add sliced mushrooms, and grated parm (Kraft) then when I serve I sprinkle with fresh grated parm!.
Or there is a good one from betty crocker!. It is a cream typw sauce made with a roux, milk, mushrooms, and a little lemon juice!.
But the page is missing out of my book!.Www@FoodAQ@Com