Recipe for fradiavlo sauce. please reply only if it tastes like heaven itself, lol. thanks a lot.?!


Question: Here's a recipe for the sauce with shrimp.

3 TBSP olive oil
1 medium onion, finely chopped (about 2/3 cup)
1 medium carrot, finely chopped (2/3 cup)
1 stalk celery, finely chopped (2/3 cup)
1 clove garlic, minced or through a garlic press
3 TBSP chopped parsley for garnish when serving (optional)
1/2 cup dry red or white wine (make sure it tastes OK)
1 can (28 ounce) stewed plum tomatoes
3 TBSP tomato paste or 1 small can (8 ounces) tomato sauce
1/2 teaspoon dried thyme or oregano
1/2 teaspoon crushed, hot red pepper, or to taste
salt and freshly ground pepper to taste (I usually start with 1/2 tsp salt and add if necessary)
1 pound medium cleaned, cooked shrimp
1 pound pasta - farfalle (butterflies - pictured), penne work well but good with spaghetti, too

Deep frying pan; pasta pot; pot or pan if cooking shrimp

IN deep frying pan on medium heat, gently sauté the chopped onions, celery, carrots, garlic and hot pepper in the olive oil until soft and transparent but not browned, about ten minutes.

ADD the wine. Cook, stirring occasionally, until reduced, about 5 minutes.

ADD tomatoes and tomato paste; cook, uncovered, on medium heat until reduced, about 30 minutes.


Answers: Here's a recipe for the sauce with shrimp.

3 TBSP olive oil
1 medium onion, finely chopped (about 2/3 cup)
1 medium carrot, finely chopped (2/3 cup)
1 stalk celery, finely chopped (2/3 cup)
1 clove garlic, minced or through a garlic press
3 TBSP chopped parsley for garnish when serving (optional)
1/2 cup dry red or white wine (make sure it tastes OK)
1 can (28 ounce) stewed plum tomatoes
3 TBSP tomato paste or 1 small can (8 ounces) tomato sauce
1/2 teaspoon dried thyme or oregano
1/2 teaspoon crushed, hot red pepper, or to taste
salt and freshly ground pepper to taste (I usually start with 1/2 tsp salt and add if necessary)
1 pound medium cleaned, cooked shrimp
1 pound pasta - farfalle (butterflies - pictured), penne work well but good with spaghetti, too

Deep frying pan; pasta pot; pot or pan if cooking shrimp

IN deep frying pan on medium heat, gently sauté the chopped onions, celery, carrots, garlic and hot pepper in the olive oil until soft and transparent but not browned, about ten minutes.

ADD the wine. Cook, stirring occasionally, until reduced, about 5 minutes.

ADD tomatoes and tomato paste; cook, uncovered, on medium heat until reduced, about 30 minutes.

Here's a sauce recipe:

Fra Diavolo Sauce (makes about 2 C)

In a large, heavy saucepan over medium heat, heat:
1/3 C olive oil.

Add:
1/2 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 small onion, minced.
Saute until transparent, about 5-8 minutes.

Lower heat.

Stir in:
2 Tbl chopped fresh parsley.
Simmer 1 minute.

Reduce heat to very low.

Add:
4 large, ripe tomatoes, peeled, seeded and chopped
3 Tbl tomato paste
1/4 tsp (or more, to taste) crushed red pepper
salt to taste.
Simmer over very low heat for 45 minutes, stirring occasionally.

Traditionally served with fresh lobster added just before pouring
over linguine.
Also good with shrimp, clams, grilled fish, and any pasta.





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