You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
The jar-pasta sauce thread got me wondering, what are your favorite sauce recipes to make? Simple,
- Thread starter pat-nocal
- Start date
Rec: Garden Marinara Sauce
Garden Marinara Sauce
1/4 cup olive oil
3 large onions, chopped
3-4 cloves garlic, minced
6 lbs. ripe tomatoes, peeled/chopped OR 4 28-oz. cans tomatoes
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tbsp sugar (go easy depending on sweetness of tomatoes)
salt and pepper
Heat oil in wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are lightly golden brown (about 15-20 minutes). Add tomatoes and basil, cook over medium heat uncovered stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts (45-60 minutes). Add sugar and season to taste with salt and pepper. If made ahead, let cool. Then cover and refrigerate up to 1 week or freeze up to 6 months. Reheat to boiling before serving. Makes about 2 quarts.
Per 1/2 cup serving: 85 calories, 2 g protein, 12 g carbos, 35% from fat: 4 g total fat, .5 g sat. fat, 16 mg sodium.
Source: Sunset’s All-Time Favorites
Pat’s notes: When summer vine-ripened garden tomatoes are abundant (as in “Yikes, what do I do with all these tomatoes???) I like to make and freeze this sauce for later use...especially nice to pull out and use in winter.
Garden Marinara Sauce
1/4 cup olive oil
3 large onions, chopped
3-4 cloves garlic, minced
6 lbs. ripe tomatoes, peeled/chopped OR 4 28-oz. cans tomatoes
1 cup lightly packed fresh basil leaves, chopped
1/2 to 1 tbsp sugar (go easy depending on sweetness of tomatoes)
salt and pepper
Heat oil in wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are lightly golden brown (about 15-20 minutes). Add tomatoes and basil, cook over medium heat uncovered stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts (45-60 minutes). Add sugar and season to taste with salt and pepper. If made ahead, let cool. Then cover and refrigerate up to 1 week or freeze up to 6 months. Reheat to boiling before serving. Makes about 2 quarts.
Per 1/2 cup serving: 85 calories, 2 g protein, 12 g carbos, 35% from fat: 4 g total fat, .5 g sat. fat, 16 mg sodium.
Source: Sunset’s All-Time Favorites
Pat’s notes: When summer vine-ripened garden tomatoes are abundant (as in “Yikes, what do I do with all these tomatoes???) I like to make and freeze this sauce for later use...especially nice to pull out and use in winter.
Rec: Anita
Anita’s Simple Marinara
3 cloves garlic, chopped
1/4 cup olive oil
1 28-oz. can Italian plum tomatoes (with juice)
1 cup tomato puree (not paste or sauce)*
3/4 to 1 tsp dried basil (or use twice as much fresh)
1/2 tsp dried oregano (or use twice as much fresh)
1 tbsp chopped fresh parsley, optional
3/4 tsp salt
a grind or two of freshly ground pepper
2 tbsp freshly grated Parmesan cheese
Saute garlic in oil, do not brown. Chop tomatoes (Pat’s note: I just puree the whole can in food processor and whirl a few times to chop up). Add tomatoes with juice, tomato puree, seasonings, and Parmesan cheese. Simmer about an hour or a little less. Add to freshly cooked pasta.
Pat’s notes: I like to accompany this with fresh French or Italian bread, and a fresh green salad topped with garbanzo beans, kidney beans, sunflower seeds, sliced beets, artichoke hearts, alfalfa sprouts and small diced cheddar cheese.
*"tomato puree"
Substitutes: tomato sauce (This has salt, pepper, and other seasonings added, while tomato puree is unseasoned) OR 3 parts tomato paste + 5 parts water (tomato paste has salt added, while tomato puree is unseasoned). Notes: tomato puree (in Britain) = tomato paste (in the US)"
Anita’s Simple Marinara
3 cloves garlic, chopped
1/4 cup olive oil
1 28-oz. can Italian plum tomatoes (with juice)
1 cup tomato puree (not paste or sauce)*
3/4 to 1 tsp dried basil (or use twice as much fresh)
1/2 tsp dried oregano (or use twice as much fresh)
1 tbsp chopped fresh parsley, optional
3/4 tsp salt
a grind or two of freshly ground pepper
2 tbsp freshly grated Parmesan cheese
Saute garlic in oil, do not brown. Chop tomatoes (Pat’s note: I just puree the whole can in food processor and whirl a few times to chop up). Add tomatoes with juice, tomato puree, seasonings, and Parmesan cheese. Simmer about an hour or a little less. Add to freshly cooked pasta.
Pat’s notes: I like to accompany this with fresh French or Italian bread, and a fresh green salad topped with garbanzo beans, kidney beans, sunflower seeds, sliced beets, artichoke hearts, alfalfa sprouts and small diced cheddar cheese.
*"tomato puree"
Substitutes: tomato sauce (This has salt, pepper, and other seasonings added, while tomato puree is unseasoned) OR 3 parts tomato paste + 5 parts water (tomato paste has salt added, while tomato puree is unseasoned). Notes: tomato puree (in Britain) = tomato paste (in the US)"
Rec: Simple Tomato Sauce
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Yield: 6 cups, Prep Time: 15 minutes, Cook Time: 1 hour, 10 minutes
Source: Giada De Laurentiis, Holiday Dinner Party
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Yield: 6 cups, Prep Time: 15 minutes, Cook Time: 1 hour, 10 minutes
Source: Giada De Laurentiis, Holiday Dinner Party
The simple tomato sauce was great on this Rec: Braciole
Braciole
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Source: Giada
Braciole
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
Source: Giada
Pat, When I'm in a hurry I reach for Scott Conant's Recipe for Cherry Tomato Sauce
Scott Conant's Cherry Tomato Sauce
Makes about 1-1/2 cups
When I want a chunky tomato sauce. I reach for sweet yet meaty cherry tomatoes.
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 pint cherry tomatoes, halved
1/4 cup to 1/2 cup chicken broth
6 basil leaves, cut into a chiffonade
1/2 teaspoon oregano leaves
pinch crushed red pepper
Kosher salt to taste
Heat the olive oil in a medium saute pan on medium heat. Add the shallot and cook until tender, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they are just soft, 5 to 10 minutes.
Add a little chicken broth to help create a more sauce-like texture. Add the basil, oregano, and red pepper flakes and season with a little salt.
If using right away, reduce to simmer and keep warm. Otherwise, you can refrigerate the tomatoes and reheat them when you are ready to serve them.
From "Bold Italian"
Seen on MSNBC Appearance
Scott Conant's Cherry Tomato Sauce
Makes about 1-1/2 cups
When I want a chunky tomato sauce. I reach for sweet yet meaty cherry tomatoes.
2 tablespoons extra-virgin olive oil
1 shallot, thinly sliced
1 pint cherry tomatoes, halved
1/4 cup to 1/2 cup chicken broth
6 basil leaves, cut into a chiffonade
1/2 teaspoon oregano leaves
pinch crushed red pepper
Kosher salt to taste
Heat the olive oil in a medium saute pan on medium heat. Add the shallot and cook until tender, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they are just soft, 5 to 10 minutes.
Add a little chicken broth to help create a more sauce-like texture. Add the basil, oregano, and red pepper flakes and season with a little salt.
If using right away, reduce to simmer and keep warm. Otherwise, you can refrigerate the tomatoes and reheat them when you are ready to serve them.
From "Bold Italian"
Seen on MSNBC Appearance
Pesto Trapanese Sauce
* Exported from MasterCook *
Anna's Spaghetti and Pesto Trapanese
Amount Measure Ingredient -- Preparation Method
3/4 pound cherry tomatoes -- (about 2 1/2 cups) very ripe and sweet
12 large fresh basil leaves
1/3 cup whole almonds -- lightly toasted
1 plump garlic clove -- crushed and peeled
1/4 teaspoon peperoncino or to taste
1/2 teaspoon coarse sea salt or kosher salt -- or to taste, plus more for the pasta
1/2 cup extra-virgin olive oil
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and ½ tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
Source:
"Lidia Bastianich"
* Exported from MasterCook *
Anna's Spaghetti and Pesto Trapanese
Amount Measure Ingredient -- Preparation Method
3/4 pound cherry tomatoes -- (about 2 1/2 cups) very ripe and sweet
12 large fresh basil leaves
1/3 cup whole almonds -- lightly toasted
1 plump garlic clove -- crushed and peeled
1/4 teaspoon peperoncino or to taste
1/2 teaspoon coarse sea salt or kosher salt -- or to taste, plus more for the pasta
1/2 cup extra-virgin olive oil
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and ½ tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
Source:
"Lidia Bastianich"
Bolognese Sauce
* Exported from MasterCook *
Pasta with Bolognese
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
2 tablespoons unsalted butter
1 clove garlic -- mashed
1 small onion -- chopped fine
1 carrot -- chopped fine
1 bay leaf
1 celery rib -- chopped fine
1 pound ground chuck
1/4 cup minced pancetta
1/2 cup milk
1/2 teaspoon basil
1/2 teaspoon oregano
freshly grated nutmeg -- to taste
1 1/4 cups dry white wine
28 ounces tomatoes with juice
pasta water, if needed
In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté pancetta for 6 to 8 minutes. Add onion, garlic, carrot, and celery, stirring 2 minutes. Add beef and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Add basil, bay leaf and oregano. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. If sauce thickens too much, add a little of pasta water before mixing with pasta.
Source:
Epicurious.com
* Exported from MasterCook *
Pasta with Bolognese
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
2 tablespoons unsalted butter
1 clove garlic -- mashed
1 small onion -- chopped fine
1 carrot -- chopped fine
1 bay leaf
1 celery rib -- chopped fine
1 pound ground chuck
1/4 cup minced pancetta
1/2 cup milk
1/2 teaspoon basil
1/2 teaspoon oregano
freshly grated nutmeg -- to taste
1 1/4 cups dry white wine
28 ounces tomatoes with juice
pasta water, if needed
In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté pancetta for 6 to 8 minutes. Add onion, garlic, carrot, and celery, stirring 2 minutes. Add beef and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.
In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Add basil, bay leaf and oregano. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. If sauce thickens too much, add a little of pasta water before mixing with pasta.
Source:
Epicurious.com
Amatriciana Sauce
* Exported from MasterCook *
Pasta Amatriciana
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Italian
Pasta
Amount Measure Ingredient -- Preparation Method
3 tablespoons olive oil
1 medium onion -- finely chopped
2 cloves garlic -- chopped
4 ounces pancetta or uncured bacon -- finely diced
28 ounces tomatoes -- crushed
1/4 teaspoon pepper flakes
salt and papper -- to taste
1/4 cup Parmesan cheese -- grated
1 pound bucatini, penne, or spaghetti
Heat oil in a large saucepan over medium heat.
Saute the onion until transparent - about 5 minutes
Add the pancetta and saute until onion is golden and the pancetta is nice and crisp, about 8 to 10 minutes. Add the garlic and the pepper flakes. Saute until fragrant, about 30 seconds.
Add tomatoes and cook over medium-high heat stirring occasionally, for about 15 minutes. Add salt and pepper to taste. Make sure it needs salt, as pancetta and cheese will be rather salty too.
Meanwhile, cook the pasta.
When pasta is done, drain and pour into a warm serving bowl or directly into skillet with the sauce, mix well adding grated cheese to taste and serve. Pass extra cheese at table.
Source:
"Pasta Plus (http://pasta.e-rcps.com)"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pasta Amatriciana
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Italian
Pasta
Amount Measure Ingredient -- Preparation Method
3 tablespoons olive oil
1 medium onion -- finely chopped
2 cloves garlic -- chopped
4 ounces pancetta or uncured bacon -- finely diced
28 ounces tomatoes -- crushed
1/4 teaspoon pepper flakes
salt and papper -- to taste
1/4 cup Parmesan cheese -- grated
1 pound bucatini, penne, or spaghetti
Heat oil in a large saucepan over medium heat.
Saute the onion until transparent - about 5 minutes
Add the pancetta and saute until onion is golden and the pancetta is nice and crisp, about 8 to 10 minutes. Add the garlic and the pepper flakes. Saute until fragrant, about 30 seconds.
Add tomatoes and cook over medium-high heat stirring occasionally, for about 15 minutes. Add salt and pepper to taste. Make sure it needs salt, as pancetta and cheese will be rather salty too.
Meanwhile, cook the pasta.
When pasta is done, drain and pour into a warm serving bowl or directly into skillet with the sauce, mix well adding grated cheese to taste and serve. Pass extra cheese at table.
Source:
"Pasta Plus (http://pasta.e-rcps.com)"
- - - - - - - - - - - - - - - - - - -
Checca Sauce
* Exported from MasterCook *
Spaghettini with Checca Sauce
Amount Measure Ingredient -- Preparation Method
8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only) -- coarsely chopped
3 garlic cloves -- crushed
12 ounces cherry tomatoes -- halved
1 piece Parmesan -- (1-ounce) coarsely chopped
8 fresh basil leaves -- (8 to 10)
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese -- cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Source:
"Food Network Giada deLaurentis"
* Exported from MasterCook *
Spaghettini with Checca Sauce
Amount Measure Ingredient -- Preparation Method
8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only) -- coarsely chopped
3 garlic cloves -- crushed
12 ounces cherry tomatoes -- halved
1 piece Parmesan -- (1-ounce) coarsely chopped
8 fresh basil leaves -- (8 to 10)
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese -- cut into 1/2-inch cubes
Salt and freshly ground black pepper
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Source:
"Food Network Giada deLaurentis"
sarah-in-charleston
Well-known member
I use this without the stock as pizza sauce
Here is his appearance on the Today Show using the recipe with Heirloom Tomatoes
http://www.msnbc.msn.com/id/21134540/vp/26624141#26624141
http://www.msnbc.msn.com/id/21134540/vp/26624141#26624141
Red Pepper and Basil Sauce
* Exported from MasterCook *
Fettuccine with red pepper and basil sauce
Amount Measure Ingredient -- Preparation Method
4 large garlic cloves -- minced
1 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/2 teaspoon dried thyme -- crumbled
2 tablespoons olive oil
4 red bell peppers -- roasted and sliced thin (about 4 cups)
1 1/3 cups chicken broth
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1 pound fettuccine
freshly grated Parmesan as an accompaniment
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.
Source: Epicurious.com
* Exported from MasterCook *
Fettuccine with red pepper and basil sauce
Amount Measure Ingredient -- Preparation Method
4 large garlic cloves -- minced
1 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/2 teaspoon dried thyme -- crumbled
2 tablespoons olive oil
4 red bell peppers -- roasted and sliced thin (about 4 cups)
1 1/3 cups chicken broth
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1 pound fettuccine
freshly grated Parmesan as an accompaniment
In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.
Source: Epicurious.com
melissa-dallas
Well-known member
Spicy Red Sauce
Published in the Dallas Morning News years ago and adapted. I love this with sauteed chicken breast & mushrooms added to it.
1 28 oz. can crushed tomatoes with extra puree
1 15 oz. can tomato sauce
2 medium onions
2 stalks celery
1 carrot
3 cloves of garlic, minced
3 tablespoons of olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1/2 tsp salt
1/2 tsp of flaked red pepper (or more)
3/4 cup grated parmesan
3/4 cup dry red wine
Grind (almost puree) the veggies & garlic in food processor ( I have to do in batches). Saute veggies & garlic in oil in hot pan (I use my dutch oven) until soft and most of liquid has evaporated. Add tomatoes & sauce. Bring to boil, add spices, herbs & pepper and half of red wine & cheese. Reduce to bare simmer. Simmer 30 minutes. Add remaining cheese & wine. Simmer another 30 minutes.
I tend to double this and freeze.
Published in the Dallas Morning News years ago and adapted. I love this with sauteed chicken breast & mushrooms added to it.
1 28 oz. can crushed tomatoes with extra puree
1 15 oz. can tomato sauce
2 medium onions
2 stalks celery
1 carrot
3 cloves of garlic, minced
3 tablespoons of olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1/2 tsp salt
1/2 tsp of flaked red pepper (or more)
3/4 cup grated parmesan
3/4 cup dry red wine
Grind (almost puree) the veggies & garlic in food processor ( I have to do in batches). Saute veggies & garlic in oil in hot pan (I use my dutch oven) until soft and most of liquid has evaporated. Add tomatoes & sauce. Bring to boil, add spices, herbs & pepper and half of red wine & cheese. Reduce to bare simmer. Simmer 30 minutes. Add remaining cheese & wine. Simmer another 30 minutes.
I tend to double this and freeze.