Can someone give me some pasta sauce recipes?

ROASTED RED PEPPER PASTA SAUCE





1 tablespoon butter


1 green onion


1 small onion or shallot


2 garlic cloves


1/2 red pepper


2 tablespoon Philadelphia roasted red pepper cream cheese


2 tablespoon flour


2 cups milk


1 teaspoon crushed chili peppers


1 tablespoon Parmesan cheese


1 teaspoon salt


½ teaspoon pepper


dash paprika


dash oregano


dash basil


chopped parsley





Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.


Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.








MARINARA SAUCE FOR PASTA





For 4 servings you will need:





1/3 c. olive or vegetable oil


2 cloves garlic, peeled %26amp; sliced


3 tbsp. finely chopped parsley


3 tbsp. finely chopped onion


1 can (28 oz.) crushed tomatoes


1 bay leaf


Dash salt


Dash black pepper


2-3 fresh basil leaves, chopped fine





1. Place sliced garlic, chopped parsley and the onion in microwave safe dish. Add oil.


2. Microwave at high power for 1 minute.





3. Slightly break up tomatoes. Add to onion-garlic mixture.





4. Microwave at high power for about 8 minutes, stirring at least once.





5. Add bay leaf, salt and pepper. Let stand for 5-6 minutes, stirring once.





6. Add fresh basil leaves





7. Serve sauce hot or cold with any type of pasta or with rice. Also good served with meat loaf, meatballs or pork chops.














QUICK PASTA SAUCE





1/4 c. olive oil


2 tsp. minced garlic


1/2 to 1 1/2 tsp. crushed dried red pepper


1 (28 oz.) can Progresso crushed tomatoes


Salt to taste


2 tbsp. chopped parsley





Heat oil in medium skillet over low heat. Add garlic and red pepper. Saute until garlic turns light golden. Add tomatoes to oil. Simmer, stirring constantly, until sauce is slightly reduced and thickened (about 20 minutes). Season with salt to taste. Serve over pasta (ziti, penne, shells, etc.).





GRILLED TOMATO AND MUSHROOM PASTA


SAUCE





2 lbs. firm, genuinely ripe tomatoes


1/2 lb. mushrooms


1/2 lb. onions, cut across in 1/2 inch slices


1 head garlic, unpeeled


1/2 tsp. salt or to taste


1/2 c. loosely packed fresh basil leaves, coarsely chopped


2 tsp. dark green olive oil


Coarsely ground pepper (fresh is best) to taste





When flames are being produced on the grill, impale a tomato on a long handled barbeque fork, inserting it through the stem end. Thrust the tomato into the fire and let the skin burn. Transfer to a bowl and repeat with the remaining tomatoes. Peel the tomatoes. Stop tomato part here if cooking in advance.


Coarsely chop the tomatoes and put them in a colander to drain. Save the juice. Using bamboo skewers, string the mushrooms crosswise so they can be started stemside down on the grill. When the coals are covered with white ash, grill the mushrooms, onions, and garlic. Grill, turning once until they are well browned. Keep the onions and garlic on the cooler side of the grill, mushrooms toward the hot spot.





Peel the garlic and mash. Chop onions and mushrooms to coarse crumbs; use a food processor, but avoid making a puree. Combine tomato juice, about a third of the tomatoes, onions, and garlic in a non-reactive skillet 12 inch wide and boil hard, stirring constantly, until liquid is reduced to a few tablespoons.





Add remaining tomatoes, salt, basil, oil and pepper and boil, still stirring just until a cohesive sauce is formed. Cool a spoonful until tepid, taste, and adjust seasonings. Remove from heat allow to cool slightly so flavor can develop. Serve over your favorite pasta. Makes 6 to 8 servings.





PESTO SAUCE FOR PASTA





1 bunch fresh parsley


2 c. fresh basil leaves


3 cloves garlic


1 c. olive oil


1/4 c. Romano or Parmesan cheese


1 tsp. red pepper flakes





Place all ingredients in food processor and blend until it forms a thick ';paste';. More olive oil may be needed and can be added a little at a time. Toss with your favorite pasta. No cooking of sauce is needed.


NOTE: Sauce can be prepared in large quantities and frozen in ice cube trays then placed in zip-lock bags. Remove as many as desire for those last minute pasta dishes.





ALFREDO SAUCE FOR PASTA





2 tbsp. butter


1 c. light cream


1/2 c. grated Parmesan or Romano cheese


1/2 tsp. black pepper


1/2 tsp. garlic powder





Melt butter in saucepan over medium heat. Add cream and heat until mixture just starts to bubble. Stir in grated cheese, a little at a time, until it is all melted. Season to taste and reduce heat. Let sauce simmer for 10-15 minutes, until desired thickness is reached. Served over any cooked pasta. Serves 2.








HOPE THESE HELP...HAPPY COOKING!!Can someone give me some pasta sauce recipes?
This is a basic sauce.You can then add on stuff like minced meat and vegetables if you like.





Basil Tomato Sauce





Anna Boiardi





From Every Day with Rachael Ray


November 2008





SERVES 6


Prep Time: 5 min


Cook Time: 1 hr





Ingredients





1/2 cup extra-virgin olive oil


1 1/2 onions, chopped (1 1/3 cup)


3 teaspoons salt





Two 28-ounce cans whole peeled san marzano tomatoes, pureed with their juices


7 leaves fresh basil

















1. In a large saucepan, heat the olive oil over medium heat. Add the onions, season with 1 1/2 teaspoons salt and cook until softened, about 10 minutes. Add the tomatoes, the remaining 1 1/2 teaspoons salt and the basil and bring to a simmer over high heat. Lower the heat, cover and simmer for 45 minutes more.Can someone give me some pasta sauce recipes?
Kay's Spaghetti and Lasagna Sauce --








.INGREDIENTS


1 (28 ounce) can stewed tomatoes


1 (28 ounce) can crushed tomatoes


1 pound lean ground beef


2 yellow onions, chopped


2 green bell peppers, chopped


5 cloves garlic, chopped


2 tablespoons white sugar


1 tablespoon dried basil


1/2 teaspoon dried oregano


salt and pepper to taste








..DIRECTIONS


1.Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.








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World's Best Pasta Sauce! --








.INGREDIENTS


1 pound sweet Italian sausage, sliced


3/4 pound lean ground beef


1/2 cup minced onion


2 cloves garlic, crushed


1 (28 ounce) can crushed tomatoes


2 (6 ounce) cans tomato paste


2 (6.5 ounce) cans tomato sauce


1/2 cup water


2 tablespoons white sugar


1 1/2 teaspoons dried basil


1/2 teaspoon fennel seed


1 teaspoon Italian seasoning


1/2 teaspoon salt


1/4 teaspoon ground black pepper








..DIRECTIONS


1.In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
LOL C.M.C. whats the point in answering if your not going to actually answer the question?








tomato and basil sauce





3 tbsp extra virgin olive oil


1 large onion, chopped


2 garlic cloves, crushed


3 x 400g cans of chopped tomatoes


¼-½ tsp dried chilli flakes


2 tsp balsamic vinegar


2 tsp sugar


1 large handful basil leaves, torn into small pieces


salt and freshly ground black pepper


grated parmesan cheese, to serve





1. Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 minutes-1 hour. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.


2. Serve spooned over cooked pasta with plenty of parmesan cheese.





= = = = = =





mushroom, garlic sauce - add more garlic if ya love it!





375g/14oz Mushrooms


25g/1oz Butter


1 Clove of Garlic, crushed


50ml/2 fl.oz White Wine


200ml/ 7fl.oz Single Cream


Salt and Black pepper


6 tbsp Parsley, finely chopped





1. Slice the mushrooms and fry gently in the butter with the garlic until soft.


2. Add the wine and cream, stir well and cook uncovered for 10 minutes until thickened.


3. Season with salt and pepper then stir in the parsley.





Serve with Tagliatelle or similar pasta.





= = = = = =





arrabiata sauce (spicy tomato sauce basically)





1 tbsp olive oil


2 medium onions, finely chopped


4 cloves garlic, crushed


3 fresh red chillies, de-seeded for a milder flavour and finely chopped


2 large tins chopped tomatoes


2 tsp balsamic vinegar


1 tsp tomato purée





Heat the oil in a pan and add the onion, garlic, chilli cooking until the onion becomes tender. Then add the tomatoes, tomato purée and the vinegar. Bring the mixture to a simmer and cook uncovered until the sauce begins to thicken.





The sauce can be cooled and chilled until needed (for several days in the fridge or a month in the freezer) or it can be served immediately over penne pasta with shavings of fresh parmesan or Pecorino cheese on top.
I agree with Chris. Sometimes, less is more. For example ...





ITALIAN BASIC TOMATO PASTA SAUCE





Enough for pasta for 2





INGREDIENTS





2 cloves of garlic


2 onions


2 tablespoons of olive oil


400g tin of plum tomatoes*


2 teaspoons of basil or mixed herbs


Ground pepper to taste





METHOD





Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.





Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.





Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).





Put the chopped tomatoes into the pan. Add the herbs. Continue to cook, stirring as the mixture boils. Season with the pepper. Continue to cook, stirring as the mixture boils, until the sauce has reduced.





ADDITIONS %26amp; ALTERNATIVES





Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time.


Add ¼ of a teaspoon of chilli powder to make it into an Arrabbiata sauce, which is usually served with penne pasta.





This can also be blended and used as a pizza topping.





TIPS





Always “take the pasta to the sauce”. Put the cooked pasta in the pan with the sauce and stir together until thoroughly coated.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.
Two easy ones, one red, one white:





Red serves 4-6


(add more meat and another can paste to stretch for more)





Brown about 1# ground meat, drain. To meat in pan return to heat add 2 T olive oil or veg oil if you have'nt olive...olive adds good fats to your diet tho.


Add 1/2 c chopped onion and if you are trying to sneak some veggies in to make it more healthy...grate or process 1-2 zuchinni squash and 1-2 carrots. Add to the browned meat and saute couple minutes. As our kids are grown and gone, I just cook the whole chopped veggies for sides , as it can make the sauce a little sweet, which kids LOVE.





Add one can Hunts spagetti sauce, any flavor


1 can Contadina, with Italian spices tomato PASTE, one paste can full of cheap red wine, any on hand will do but Chianti is great. 1 t garlic powder. 1 T mixed Italian spices. Can add 1 T sugar if sweeter sauce is desired.


HINT: if you don't use or have wine on hand, use equal amount of grape juice! or 2-3 T grape jelly! Do not add extra sugar tho. Believe me the grape taste will enhance the tomato flavor!





Stir and turn to low simmer until sauce is thickened in consistancy...about 15 minutes. Remember to stir often


If you use skillet method, lid it, it will pop.





Serve on cooked pasta or use on top of lasagne noodles that has been layered with cheeses. I get raves when I use this method for lasagne. I mix mozzerlla, parm and cottage with couple of eggs, portions are negotiable, use what you like, to layer between pasta sheets.








White Alfredo type sauce:





Melt 2 T butter in large sauce pot. Add 2 c milk or a combo of any cream, half and half and milk. Add a slurry of 3 T cornstarch, 1/2 c water stirred well, when the milk mixture is just coming to boil...do not let boil until slurry is added or sauce can separate. Bring to low boil and cook only until thickened, simmer a couple minutes until cooked, stirring constantly. If not thick enough another round of slurry small amounts at a time until your desired thickness reached. When sauce is thick, add 1-2 c parmessan and 1 t garlic powder, stirr until cheese is melted. Pour over any cooked pasta, especially good over fettucini and some slices of grilled lemon garlic chicken breast. Also like to wilt fresh spinach in olive oil and butter, add some mixed chopped olives, toss with pasta and then add sauce...mmm.
Easiest I know is...





Sweat a dice onion with some garlic, add some passata and a tin of chopped tomatoes, simmer to reduce. Season and then add anything you like. Tinned anchovies, olives, capers, cooked meat, cheese..... Whatever you want.





Add cooked pasta and toss, add some seasoning if you like and some herbs to taste, chive, parsley, origano....
www.allrecipes.com has great recipes. Pick something that sounds good to you. Just read the reviews, the users are really good about commenting.
There are plenty of non authentic recipes on line for pasta sauce. Adding all the rubbish to them you can think of.





Chris
please chick the link below


http://yummy-food-recipes.com