Can you suggest some special pasta sauce that would go perfectly with pasta ? I don’t really like the common sauces such as plain tomato or cream.
Update: Thanks for all your great comments! In the end I found a lot of information about many kinds of pasta sauce recipes here.
- Bienvenidos:
La empresa LINKMUSIC S.L, después de su acelerada vida como promotores musicales, con la realización de grandes eventos a sus espaldas, es conciente del interés que surge sobre la música electrónica y todas sus variantes, y por ello dirige su mirada a encontrar nuevos talentos, que los hay muchos, de este estilo, e intentar ayudarlos en sus andaduras profesionales, para ello, en Marzo de 2002, se pone en contacto con una discográfica, para proponerle la realización de un disco del estilo musical a que nos referimos.
A esta andadura se le suma la colaboración imprescindible de un portal de Internet de gran renombre, para la realización de la convocatoria de los participantes del evento que nuestra empresa quiere realizar, “TONYTECNO.COM”, será la encargada de realizar dicha labor.
Dado el amplio abanico de estilos musicales que la música electrónica tiene, “LINKMUSIC S.L”, juntamente con una discográfica, deciden realizar la selección de 4 estilos distintos bien determinados, HOUSE, TECHNO, PROGRESSIVE/DANCE y BREAKBEAT/NU SKOOL . Se decide también, la realización de la convocatoria en dos grupos, A-DJ’S (Estado Español) y grupo B-DJ’S (Fuera del estado español).
El jurado, seleccionara 5 componentes de cada estilo, del grupo A, y 1 solo componente de cada estilo del grupo B. Solamente saldrá ganador un solo componente de cada estilo, que el jurado seleccionara el mismo día de la actuación. (Premios Detallados en su sección). Para entrar a formar parte del certamen, tienen que cumplirse todas las normas que a continuación las bases detallan, así como hacer efectiva la cuota de inscripción de 30€.
You can add/saute fresh sliced mushrooms to this one.
Aglio e Olio
1/2 cup extra-virgin olive oil
garlic, finely chopped (1 Tbs or as much or as little as you like)
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
freshly grated cheese
salt
Cook pasta al dente. Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt. Stir well and remove from heat. When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce. Serve with freshly grated cheese.
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any herb-based pesto sauce
clam sauce
hi..
i think this sauce may work for you…
in a sauce pan of water i.e 1/2 cup, and let it warm up…mix a cube of flavoured cheese .lets say garlic flavoured or onion and herb flavoured…mix it well and let it completely dissolve then add 1/4 cup milk and let it boil..
let it simmer so it will thicken a little then add any pasta sauce to it like ragu or prego just a 1-2 tsp..then you add the pasta into it…tastes very yummy….
enjoy the pasta …hot !!
For any herb that’s … floppy (for want of a better word), like parsley and coriander, you can blitz them roughly in a food processor and put them in ice cube trays with water
Pasta Puttanesca
1 Tbsp. olive oil
1 cup finely chopped onion
1 1/2 Tbsp. minced garlic
1 Tbsp. finely chopped anchovy fillets or anchovy paste
1/4 tsp. dried crushed red pepper
1 can (28 oz.) tomatoes in juice,
12 black olives, pitted and halved (optional)
1/2 Tbsp. capers, drained
1 tsp. dried oregano
1 tsp. dried basil
1 cup fresh parsley, chopped
8 oz. whole-grain pasta
chopped, or crushed tomatoes in purée
In an unheated saucepan large enough to hold the pasta, combine the oil, onion, garlic, anchovies and red pepper. Stir over low-medium heat until golden but not brown, about 3 to 5 minutes. Add tomatoes, olives, capers, oregano and basil. Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.
Cook the pasta according to package directions. Drain thoroughly in a colander and add to the sauce. Blend with the sauce, cover and let sit off the heat for a few minutes. Add the parsley, mix in thoroughly and serve.
try a three cheese sauce! add a splash of white wine, a few pine nuts, a bit of parsley, some finely diced onion and your ready to go.
I would suggest the following
° ‘gorgonzola’ cheese and nuts
° cherry tomatoes and courgette
° bacon, courgette and sausage
° tomato, tuna, onions
bake a little pasta cabonara….some bacon, garlic, a few eggs, and some cheese—i dont feel like writing the whole damn recipe as it is soooooo easy to find….its quick, easy, filling, and awesome
Homemade Pasta Squares with Oxtail Sauce
3 pounds oxtails, cut into pieces at the joints
Salt and Freshly ground black pepper
4 tablespoons extra-virgin olive oil
1/3 pound pancetta, finely diced
2 cups finely chopped red onions
2 medium carrots, finely chopped
3 ribs celery, finely chopped
3 cloves garlic, minced
2 bay leaves
2 tablespoons chopped fresh parsley leaves, plus more for serving
1 2/3 cups dry white wine
1/2 cup Italian tomato paste
4 cups chicken or beef broth
1 recipe Basic Pasta Dough, recipe follows, rolled to a thickness of 1/16-inch
Freshly grated Parmigiano-Reggiano, for serving
2 tablespoons chopped fresh mint leaves
Remove all the extra fat from the oxtail pieces and set aside. Bring a medium size pot of cold water to a boil and add salt, to taste. Add the oxtail pieces and, when water returns to a boil, transfer the oxtails to a platter and season lightly on both sides with salt and pepper. Discard the water.
In a large Dutch oven, heat 3 tablespoons of the olive oil and, when hot, add the oxtails and cook, turning occasionally, until well browned on all sides, about 10 minutes. Add the pancetta, chopped onion, carrot, and celery and saute until the vegetables are very tender, about 6 minutes. Add the garlic, bay leaves and parsley and cook until fragrant, 1 to 2 minutes. Add the tomato paste and cook, stirring, until lightly browned, 2 to 3 minutes. Add 1 cup of the wine and cook, stirring and scraping the bottom of the pan to release any browned bits, until nearly evaporated. Add the remaining wine and broth and bring to a boil. Return the oxtails to the pan and return to a boil. Cover the Dutch oven and reduce the heat to a simmer. Cook, stirring occasionally, for 2 1/2 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a large plate and set aside to cool. Using a spoon, skim any fat that has accumulated on the top of the sauce and discard. Continue to cook the sauce until it has reduced to a sauce consistency and coats the back of a spoon. Keep warm. When the oxtail pieces have cooled enough to handle, remove the meat from the bones, shred into bite size pieces, and return the meat to the sauce. Cover and keep warm.
While the sauce is cooking, roll the pasta dough into sheets about 1/16-inch thick. Using a sharp knife, cut the rolled out pasta into 3-inch squares using a scalloped pastry wheel and set aside on a plate or baking sheet in the refrigerator, covered, until sauce is finished and you are ready to cook the pasta.
Bring a large pot of cold water to a boil and add salt to taste. Add the pasta squares and cook for 1 to 2 minutes, depending on the thickness of the pasta. The pasta should be al dente. Transfer the pasta to a large bowl and toss with the remaining tablespoon of extra- virgin olive oil. Divide the pasta evenly among 6 plates, and ladle the sauce over each serving of pasta. Garnish with freshly grated Parmigiano-Reggiano, sprinkle with parsley and mint and serve immediately.
Basic Pasta Dough (Pasta All’ Uovo):
1 pound all-purpose flour
1 teaspoon salt
2 large eggs
8 large egg yolks
1 tablespoon extra-virgin olive oil
In the bowl of a food processor combine the flour and salt. Process to mix well. With the machine running, add the eggs, egg yolks and olive oil through the feed tube, and process until it resembles wet cornmeal, about 2 minutes.
Take a handful of dough at a time and form into a firm ball. Repeat with the remaining dough. Roll out each dough ball into desired shape in a pasta machine according to the manufacturer’s instructions.
Yield: about 1 3/4 pounds fresh pasta
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 3 hours 30 minutes
Yield: 6 servings
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Gnocchi with Two Sauces
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 12 servings
3 pounds russet potatoes
2 cups all-purpose flour
1 extra-large egg
1 pinch salt
1/2 cup canola oil
Morel Sauce, recipe follows
Sage Butter Sauce, recipe follows
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.
Bring 6 quarts of water to boil in a large spaghetti pot. Set up an ice bath with 6 cups ice and 6 cups water near the spaghetti pot.
Make a well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to the touch.
Roll a baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off a fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off fork. As gnocchi float to top of boiling water, remove them to the ice bath. Continue until all have been cooled off. Allow the gnocchi to sit several minutes in the ice bath before draining them from the ice and water. Toss the cooled gnocchi with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.
Morel Sauce:
1/2 cup (1 stick butter), cut into small chunks, plus 1 tablespoon
2 small shallots, cut into 1/8-inch dice
6 ounces fresh morel mushrooms, cut into thin slices
Salt and freshly ground pepper
1 tablespoon freshly chopped thyme leaves
1/2 cup water
In a saute pan, heat 1 tablespoon butter over medium-high heat until it foams. Add the chopped shallots and cook until the shallots are soft and translucent. Add the mushroom and let sit, without stirring until they give out their juices. Toss the mushrooms and season to taste with salt and pepper. Add the chopped thyme, and continue cooking until the mushrooms are soft and golden brown, about 7 minutes more.
Add the remaining butter and 1/4 cup of the cooking water (if serving with pasta or gnocchi). Whisk together as the butter melts to form an emulsified sauce. Add the cooked gnocchi to the pan once the sauce is emulsified and hot. Toss quickly to combine and heat though, about 1 minute, then serve immediately.
Yield: enough to sauce 4 portions of pasta or gnocchi
Prep Time: 20 minutes
Cook Time: 15 minutes
Sage Butter Sauce:
8 tablespoons (1 stick) butter, cut into chunks
8 sage leaves
While your pasta cooks, melt the butter in a 12 to 14-inch saucepan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water and whisk to emulsify the sauce. Add the sage leaves and toss for 1 minute to imbue the butter with the flavor of the sage. Drain the pasta and add the pan. Toss over high heat to coat the pasta with the sauce and serve immediately.
Yield: enough to sauce 4 servings of pasta or gnocchi
Prep Time: 5 minutes
Cook Time: 5 minutes
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Butter Poached Lobster Ravioli
Recipe Summary
Difficulty: Expert
Prep Time: 2 hours
Inactive Prep Time: 1 hour
Cook Time: 4 hours
Yield: depends on size of ravioli
Pasta Dough:
2 pounds semolina flour
Pinch sea salt
1 dozen eggs
Water, as needed
Lobster Filling:
2 (2-pound) lobsters
1/2-ounce clarified butter (substitute oil if needed)
6 ounces celery, coarsely chopped
6 ounces carrots, coarsely chopped
12 ounces yellow onion, coarsely chopped
8 cups water plus 1 tablespoon water
9 ounces unsalted butter
1 cup white wine
Sea salt and freshly ground black pepper
Vanilla Bourbon Sauce:
Lobster stock (from above)
1/2 bottle bourbon (approximately 1 1/2 cups)
1 vanilla bean
2 sprigs thyme
2 1/2 ounces butter
Sea salt and freshly ground black pepper
Celeriac Puree:
1 pound celeriac, large dice
2 cups heavy cream
2 ounces unsalted butter
Sea salt and freshly ground black pepper
Chanterelle Mushroom Ragout:
2 ounces unsalted butter
10 ounces yellow onion, diced small
2 1/2 ounces fennel, shaved thinly
5 ounces yellow chanterelles, coarsely chopped
1 sprig tarragon, leaves chopped
2 sprig sage, leaves chopped
1/2 cup white wine
2 ounces butter
Sea salt and freshly ground black pepper
For the Pasta Dough: Put the first 2 ingredients into a mixing bowl and mix briefly. Make a well in the flour and add eggs into it. Mix the eggs into the flour and knead the mixture with your hands until smooth. Add water only as needed to reach desired consistency. Avoid adding more than necessary. Flatten dough slightly and cover with plastic. Chill dough in the refrigerator for about 1 hour.
For the Lobster Filling: Drop the lobsters in boiling water for no more than 45 seconds to a minute. Separate the tail, body, and claws. Split the tail and remove the meat. Crack the claws and knuckles open and remove their meat – setting aside the meat from the larger claw and its knuckles.
Smash the shells (including the body) with a cleaver or meat mallet. Covering the shells with a kitchen towel first helps avoid making a mess. Heat the clarified butter in a large, heavy bottomed pot over medium/high heat. Add the lobster shells, celery, carrots, and onions. Cook until the mixture caramelizes. This may take up to a half hour. Keep the heat on medium to high. Use a wooden spoon to scrape the brown residue from the bottom of the pot. Add the water (should be enough to cover the contents of the pot. If not add more) and simmer for about 45 minutes.
While this lobster stock is cooking, cut 8 ounces butter into small cubes. Place them in a small saucepan and add 1 tablespoon of water. Heat the butter slowly – whisking it with the water until fully melted. Add the lobster tail meat and the claw and knuckle meat from the smaller claw. Cook the meat in the butter over low heat for a total of about 5 minutes. Check the claw and knuckle meat after about 3 minutes. When cooked, remove the meat from the butter and set aside to cool slightly. Cut the tail and knuckle meat into small cubes. The claw meat will break up in your fingers.
Returning to the lobster stock, strain the mixture through a fine mesh sieve – saving the stock and discarding the rest. Pour the stock into a clean saucepot, return to the stove and bring to a boil. Continue at a rolling boil until it has reduced down to about a quart of liquid. Remove half of the liquid and set it aside.
Add the white wine and reduce again – this time down as much as possible. When fully reduced, the bubbles from boiling will be much tighter. There may be as little as a tablespoon of liquid left. Reduce the heat to low and whisk in the 1-ounce of butter. Set this wine reduction aside.
In a food processor puree the claw and knuckle meat from the larger claw (that you set aside earlier) until it is a smooth paste. Fold the poached lobster meat and about a tablespoon of the wine reduction into the pureed meat. Add a pinch of sea salt and pepper. Cover and refrigerate filling until ready to use.
For the Vanilla Bourbon Sauce: Combine the lobster stock set aside from the filling, the bourbon, vanilla bean, and thyme in a saucepot and bring to a rolling boil. When the mixture has reduced by about half remove the thyme and discard. Remove the vanilla bean and set aside. Continue reducing the liquid until it thickens. Reduce heat to low. Split the vanilla bean and scrape its seeds. Add the seeds to the sauce and discard the pod. Cube up the butter and whisk it, bit by bit, into the sauce to finish it. Season, to taste, with salt and pepper.
For the Celeriac Puree: Place the diced celeriac in a medium saucepot and pour the cream over it. Cut a disk out of parchment paper just big enough to cover the celeriac (the inner diameter of the pot). Using this to cover the mixture instead of a pot lid will help prevent boil-over. Cook the mixture on low heat for 45 minutes or until celeriac is very tender. Remove paper and strain the mixture – reserving both the celeriac and the cream. In a food processor puree the celeriac. Add just enough cream to make a smooth puree. Season with salt and pepper.
For the Chanterelle Mushroom Ragout: Melt the butter in a saucepan and add the onion. Cook over medium heat, stirring often, for about 15 minutes and then add the fennel. When this mixture has caramelized (may take about 15 minutes) add the chanterelles and the herbs. Add the wine and cook until it reduces by two thirds. Swirl in the butter and season, to taste, with salt and pepper.
For the Ravioli: Roll the pasta dough out into sheets using a pasta roller. Brush 1 sheet at a time lightly with egg wash. Spoon small mounds of filling (about 1 teaspoon each) onto 1 side of the dough – about 1-inch apart. Fold the dough over the filling and press it together just around the filling – working outward. Cut the ravioli with a pasta wheel or with a ring mold. If making a large batch, freeze the ravioli. This will make cooking them much easier. If not, cover and refrigerate until needed. Just before service, cook the ravioli in a large pot of salted boiling water for about 4 minutes.
To plate: Pipe 3 small mounds of the celeriac puree in a row in the center of the plate. Gently set 1 ravioli on each mound – slanted upward. Spoon some of the mushroom ragout around the side of the ravioli and drizzle sauce on the plate. If edible flowers or fresh herb sprigs are available they can be used as a garnish.
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Prawn Cannelloni
Recipe Summary
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 to 8 servings
For the Sauce:
1/4-cup olive oil
1 1/2 cups chopped onions
1 1/2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
2 tablespoons minced garlic
1/2 cup red wine
2 (28-ounce) cans Italian-style tomatoes with the juices
1/4 cup chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 bay leaves
1 cup heavy cream
For the Cannelloni
3 teaspoons olive oil
2/3 cup chopped yellow onion
3 ounces finely chopped pancetta
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 teaspoons minced garlic
4 teaspoons tomato paste
6 tablespoons dry white wine
2/3 pound peeled, deveined, and chopped shrimp (about 1 pound with shells and heads)
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
1 1/3 cups ricotta
1/2 cup grated Parmesan, plus additional 1/2 cup, if desired, for garnish
1 large egg, beaten
1 (8-ounce) box cannelloni or manicotti shells
For the sauce: Heat the olive oil in large pot over medium-high heat. Add the onions, Essence, salt and red pepper, and saute until the onions are soft, about 5 to 6 minutes. Add the garlic and saute for 30 seconds. Add the wine and reduce by 1/2. Add the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil. Reduce the heat and simmer the sauce has thickened somewhat, but is still chunky, about 45 minutes. Add the cream and simmer for 5 minutes. Remove from the heat. Discard the bay leaves, adjust the seasoning, to taste, and let sit while making the filling.
For the Cannelloni: Preheat the oven to 350 degrees F.
Heat the olive oil in large skillet over medium-high heat. Add the onions, pancetta, Essence, salt, and red pepper and cook until the onions are soft, about 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste and wine, and stir well to incorporate. Cook until half of the wine has evaporated, about 2 minutes. Add the shrimp and cook until just pink, 2 to 3 minutes. Add the basil and oregano, stir well, and remove from the heat. Spread the mixture onto a baking sheet or large plate to cool quickly.
In a large bowl, combine the ricotta, 1/2 cup of the Parmesan, the shrimp mixture and egg. Adjust seasoning, to taste.
Butter a 13 by 9-inch baking dish. Spread about 1 cup of the tomato sauce over the bottom of the dish. Working from both ends, using a pastry bag, stuff each manicotti shell with about 1/4 cup of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan. Pour the remaining sauce over the cannelloni and cover tightly with foil. Bake for 45 minutes to 1 hour. Uncover and continue baking until golden brown and bubbling, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving.
If desired, sprinkle each serving with additional grated Parmesan.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)
Spicy Shrimp:
2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
Aglio Olio:
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
Cook’s Notes: Prepare the shrimp while the pasta is cooking.
Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm’s reach of your stove top.
The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
Tomato and Onion Salad:
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment
Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
Yield: 4 servings
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Red-Wine Spaghetti with Broccoli Rabe
1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml – preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano
Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
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Easy Puttanesca
in a baking dish:
add a little olive oil on the bottom,
small onion diced,
small handful of capers,
small handful of diced green olives,
small handful of diced kalmata olives
cut 3 or 4 tomatoes in half & place on top of the above cut side down,
drizzle some olive oil on top of these tomatoes,
drizzle some balsamic vinegar on top of olive oil,
salt & pepper to taste
(add basil or thyme spices if you want)
bake at 400 degrees for 1 hour,
once out of oven take the skins off the tomatoes with tongs (this will be easy to do b/c of the roasting) and mash with a masher or fork.
*** you can add or subtract any ingredients from the beginning per your taste… don’t worry about a bunch of measuring… but i swear this is the easiest best freshest puttanesca! your house will smell amazing!
Sun dried tomato pesto is a good alternative.
I like Classicos (found at Wal Mart or a general grocery store) sun-dried tomato basil alfredo sauce.
Aldis spaghetti sauce (just the plain traditional one) is to die for!
PASTA IN SPICY PEANUT SAUCE
1 lb. spaghetti or linguini
2 tablespoons peanut oil
1 small red onion, peeled and minced
6 garlic cloves, minced
1 teaspoon good curry powder (as hot as you prefer)
a good pinch of cayenne pepper, or more, for desired heat
2/3 cup all natural peanut butter
1 tablespoon brown sugar
1 tablespoon wheat-free tamari sauce
3 tablespoons rice or apple cider vinegar
1 1/2 cups hot gluten-free vegetable (or chicken) broth
sea salt and freshly ground white pepper,
to taste
Garnishes::
4 green onions, chopped
small bowl of flaked coconut
small bowl of chopped peanuts
Bring a large pot of salted, fresh water to a rolling boil and (following the cooking directions on the pasta package) cook the pasta to al dente, firm but tender to the bite. Rinse and set aside in a warmed serving bowl
Meanwhile, heat the oil in a saucepan over medium heat, and sauté the onion for about 5 minutes until softened. Add the garlic, curry powder and cayenne and stir 1 minute. Add the peanut butter, brown sugar,tamari sauce, and vinegar, and stir to make a smooth paste. Slowly begin adding the heated broth, stirring or whisking to blend. Heat through gently. Taste for seasoning adjustments, and add salt and pepper to taste.
Pour the peanut sauce on the noodles and toss well. Serve at the table, and offer small bowls of chopped green onions, flaked coconut and chopped fresh peanuts for garnish. Add more nutrition by tossing in cooked vegetables, tofu, shrimp, leftover chicken pieces, etc. Serves 4.
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.
if you want easy ones how about pesto, you can buy some good pre-made ones, or how about Italian dressing, or butter, garlic, onion, and a little parsley.