How can we make yummy pasta sauce?????????!
How can we make yummy pasta sauce?????????
pleease help me........... my mouth is watering for a lovely plate of pasta
Additional Details2 weeks ago
I need the recipe for a yummy tomato n mushroom pasta sauce
Answers:
2 weeks ago
I need the recipe for a yummy tomato n mushroom pasta sauce
Here's a couple of yummy ones and the sites for more ideas:
Pasta with Tomato-Mushroom Sauce
1 pound penne
3 tablespoons extra-virgin olive oil
2 medium onions, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
8 ounces button mushrooms, sliced
1/3 cup dry red wine
4 cups torn escarole (optional)
3/4 cup chopped fresh herbs (such as parsley and oregano)
1 28-ounce can crushed tomatoes
1 cup thinly sliced basil leaves
1/2 cup freshly grated Pecorino Romano or Parmesan
Cook the penne according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for 6 minutes more. Add the wine and cook, uncovered, for 3 minutes. Stir in the escarole (if using) and chopped herbs, season with the remaining salt and pepper, and cook for 4 minutes. Add the tomatoes and heat through. Stir in the basil.
Transfer the pasta to plates, spoon the sauce over the top, and sprinkle with the cheese.
Tip: Although Parmesan and Pecorino Romano are often used interchangeably, they're quite different. If you prefer a richer, more buttery flavor, use Parmesan; for a saltier, sharper bite, try Pecorino Romano.
Yield: Makes 4 servings
Tomato Mushroom Pasta Sauce Recipe
As Desired Garlic
As Needed Extra Virgin Olive Oil
As Desired Fresh Mushrooms
As Desired Diced, Canned Tomatoes
To Taste Salt & Pepper
To Taste Chopped Basil & Parsley
Saute garlic with olive oil. Add mushrooms and after a few minutes, add diced canned tomatoes. Season with salt and pepper and simmer for 15 minutes.
Add chopped basil and parsley and bring back to a simmer.
Remove from heat and keep warm for immediate use or chill for future use.
Source(s):
http://food.realsimple.com/realsimple/re...
http://www.gourmetfoodrecipes.com/tomato...
My favourite - chopped garlic, salt and pepper, chopped chillis, sliced spring onions and olive oil. Simple and sooooo good.
Here u go
INGREDIENTS
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
DIRECTIONS
In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Good Luck
Preparation - Easy
Serves 4
A very simple meat sauce adapted from the delightful 'The Tuscan Year' by Elizabeth Romer. The sauce will be richer if you use a mixture of meats.
1 cup chopped onion
1 cup carrot, chopped
1 cup celery with leaves, chopped
3 sprigs of Italian parsley
6 oz ground beef, pork or veal, mixed with some chopped bacon or pancetta; or 6 oz Italian sausages split open
VARIATION: you can also substitute mushrooms for meat in this recipe.
2/3 to 1 1/2 cups conserva or tomato puree, or fresh tomatoes skinned and chopped, or canned plum tomatoes
2 T extra virgin olive oil
salt and freshly ground black pepper
1 lb spaghetti or any pasta
CHOP the onion, celery, carrot and parsley finely.
IN a frying pan on medium heat, heat up the two tablespoons of olive oil, add the chopped ingredients and allow them to soften.
ADD the meat, mix everything together and cook over a gentle flame until the meat has changed colour. Add the tomato conserva or ripe, diced tomatoes. Less tomato lets the meat flavor come through strongly; more tomato gives a more 'blended taste'
SIMMER gently for half an hour and season to taste with salt and black pepper. If the mixture is too dry add a little more olive oil or tomato. Never add water.
COOK the pasta, drain, pour into warm bowl. Add the meat sauce, stir, and serve. Parmesan cheese is optional.
VARIATION: You can make this sauce substituting mushrooms for the meat: about 6 oz fresh mushrooms or 1 oz of dried porcini mushrooms (soaked for 1 hour). Both these sauces are excellent with pasta and polenta and delicious in lasagne.
Per serving: Calories 575 - Protein 25g - Total Fat 13g - Sodium 946mg - Cholesterol 30mg - Carbohydrates 92g - Fiber - 3.4g
Cook of some mushrooms (different varietys are nice) put a few to the side then finely dice the rest finely and add a touch of gralic cream milk and cheese bring to a boil and allow ro reduce to a thick sause place over the top of the pasta. Then place tthe pieces you put aside on the top garnish with s&p and enjoy
i love this sauce.
Special Spaghetti Sauce
INGREDIENTS
3/4 cup olive oil
8 cloves garlic, minced
3 pounds ground chuck
2 large onions, chopped
1 green bell pepper, chopped
1/4 cup all-purpose flour
2 cups dry red wine
2 cups tomato sauce
4 large tomatoes, peeled and chopped
2 (6 ounce) cans tomato paste
1 1/2 teaspoons Worcestershire sauce
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons cayenne pepper
1 teaspoon celery salt
1 tablespoon dried oregano
1 tablespoon dried basil
1 pound fresh mushrooms, sliced
DIRECTIONS
Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
This is a recipe I like that has tomato and mushroom in it.
Chicken, bacon and mushroom sauce (can be made with chicken mince or chicken pieces)
500g chicken thighs (as more tender than chicken breast) or chicken mince
3 bacon rashers full length, diced
4-5 large mushrooms like field or portebello into chunks
425g tin diced tomato
2 tablespoons tomato paste
1/4 to 1/2 cup full cream
pasta of your choice
method
chop chicken thighs into bite size pieces pieces and brown in saucepan and then add bacon and cook till soft. Finally add mushrooms and cook till soft then add tomato paste and tomatoes and simmer for at least 20 mins. You can put the pasta on at this stage and cook. Add cream just before serving and cook a few more minutes (note this may change the consistency of the sauce of depending on how you like it add a dash or more)
Serve with pasta and enjoy.
for a tomato and mushroom sauce
425g tin tomato
6 large mushrooms diced
2 tablespoon tomato paste
1/2 tub sour cream
your choice of pasta
method
cook mushrooms till soft then add tomato paste, tomatoes and cook till thick consistency then add sour cream. Cook pasta and enjoy with sauce.
Enjoy!
Just buy a can of tomato puree from the mart. It is seasoned already and u just need to add a little water.
try this one u will like it they call amba its indian sause made of mango and indian spice it taste good and smile perfect. this is agift from me .
I don't know if you'll like it or not, but I think you will, so try it anyways.
1. Take 4 tomatoes
2. BBQ then with some prinkles salt and olive oil on them for about 5 minutes (low heat)
3. Take 1 can of mushroom.
4. Take a cup of baby spinach, chop and steam (in a microwave with a tablepoon of water for about 3 minutes)
5. Take have cup of chopped onions and soak them in vinegar
6. Take some cilantro, basil and pepper
7. Mix all these together with the tomatoes and add about 4 tablespoon of olive oil and Half a cup of ranch dressing.
8. Add about a cup of tomato puree/ketchup
Enjoy
HOMEMADE ALFREDO SAUCE
INGREDIENTS: *Heavy cream *Sliced mushrooms * Shredded Parmesan cheese * Butter (the real deal)
In a medium skillet melt about 2 tablespoons of butter over medium heat. Add mushrooms and saute until tender. Set aside. In a medium saucepan melt one stick of butter over medium heat. When butter is melted add one pint of heavy cream. Bring up to a simmer and add mushrooms. Slowly add one cup of shredded Parmesan Cheese stirring constantly. Turn off heat. Stir until cheese is melted and well blended into cream and butter mixture. (Not low fat or low calorie but OH SO GOOD) You can use the basic recipie (Without the mushrooms) and add diced clams or chopped ham, for variety)
CHOP ONION, GARLIC, MUSHROOM, SALT AND RED PEPPER FLAKES SAUTE IN OLIVE OIL. ADD A CAN OF TOMATO PUREE,1 TABLESPOON OF TOMATO PASTE, 1/2 TEASPOON OF SUGAR, AND A 1/4 CUP OF WINE LOWER FLAMES AND SIMMER WHEN DONE ADD SOME CHOPPED PARSLEY OR 5 LEAVES OF BASIL NAMASTE
ask a granny''
First of all, you don't have to make it from scratch. Here's the ingredients:
A jar of "store bought" basic marinara sauce(the basic,inexpensive, generic type).
one ounce Italian cured meat, like Panccetta (if you can't find panccetta, you can use bacon or salty pork), small cube it.
one large onion, finely chopped
half small box of mushroom, sliced
one med. carrot, finely chopped
one celery, finely chopped.
bay leaves, parsley stem, garlic, pepper corns (wrap them all together in cheese cloth, and tied it)
1 small can of chicken stock
1 glass of red wine
1cup or shredded Parmesans cheese
1) in a sauce pot, drizzle some extra virgin olive oil, and cook panchetta, and cook it until it turns brown.
2)add chopped onion, and sprinkle some kosher salt and black pepper.
3)Add Mushroom, then follow by carrot and celery.
4)Let the whole thing cook for about 5 to 10 min. Add Chicken stock and red wine and the jar of marinara sauce.
5)add remaining ingredients which are already wrapped in cheese cloth.
Let the whole thing cook for more then 1 hour. Add the cheese to it, and let it cook for about 30 min. Let it reduce to the consistency that you like. You can add more red wine or chicken stock to adjust the consistency.
Before you serve it, sprinkle minced fresh basil to bring out the flavor.