Archive for the ‘Pasta Sauces’ Category

Chicken-Basil Sauce Thickened with White Beans

Wednesday, January 19th, 2011

Ingredients:
1 pound pasta – shells, penne or ziti
1/4 cup extra virgin olive oil
1/2 pound boneless, skinless chicken breast, cut in 1″ cubes
2 cloves of garlic, minced
1 cup dry wine
1/2 cup chopped fresh basil
1 cup cooked white beans (home cooked or canned & drained)
Makes 4 servings

Directions:
While the pasta is cooking, heat the oil in a large skillet over high heat Add the chicken and cook until it loses its raw look.
Add garlic and white wine and boil for 3 minutes.
Add the basil and the beans and return the mixture to a boil.
With the back of a spoon, mash about half the beans.
Season with salt & pepper and thin the sauce if necessary with a little pasta water.
Serve over your pasta

Enjoy!

Sausage in White Clam Sauce

Wednesday, January 19th, 2011

Ingredients:
24 littleneck clams
1 pound shaped pasta – shells or penne
6 ounces mild Italian sausage, cut in small slices
1/2 cup olive oil
1 clove of garlic, minced
1/2 tsp dried thyme
1 cup dry white wine
2 tbsp chopped fresh Italian (flat leaf) parsley
Pinch of crushed red pepper flakes

Directions:
Place the clams in a large bowl, cover with cold water, and swirl to clean surface dirt. Do this several times.
While pasta is cooking, cook the sausage in a heavy skillet over medium-high heat until it loses its raw look.
Add the oil and the onion and cook until the onion is softened.
Add the garlic, thyme and wine.
Bring to a boil.
Drain the clams and add them to the skillet.
Add the parsley and pepperflakes.
Cover and cook until the clams open up – about 4 min.
Serve over pasta

Enjoy!

Everyday Meat Sauce

Wednesday, January 19th, 2011

Ingredients:
1 pound of any pasta
2 tbsp olive oil
1 large onion, chopped
1 dried chili pepper (optional)
2 cloves of garlic, minced
3/4 pound ground beef or turkey
4 cups diced tomatoes (canned & drained or fresh)
2 tbsp tomato paste
Salt and freshly ground black pepper to taste
1 tbsp chopped fresh Italian (flat leaf) parsley
Makes 4 servings

Directions:
While the pasta is cooking, heat the oil in a large skillet over high heat.
Add the onion and cook, stirring often, until browned.
Add the chili pepper if desired, the garlic, and the meat.
Continue cooking until the meat loses its raw look.
Add the tomatoes, tomato paste, salt & pepper.
Bring to a boil and simmer 4-5 minutes.
Adjust salt & pepper and stir in the parsley.
Remove the chili pepper
Serve over pasta

Enjoy!

Mushroom, Sweet Vinegar and Garlic Sauce

Wednesday, January 19th, 2011

Ingredients:
1 pound shaped pasta – shells or ziti
1 small onion, chopped
1/4 cup olive oil
2 cloves of garlic, minced
1 pound mushrooms, cleaned, stemmed and chopped
1 tbsp tomato paste
Pinch of rubbed sage
Salt and freshly ground black pepper to taste
1 tbsp balsamic or sherry wine vinegar
3 tbsp chopped fresh Italian (flat leaf) parsley
Makes 4 servings

Directions:
While the pasta is cooking, cook the onion in the olive oil in a large skillet over medium heat until softened.
Add the garlic and mushrooms and cook until they become soft.
Add the wine, thyme, tomato paste, sage, salt & pepper and cook 2 more minutes.
Add the vinegar and cook until slightly thickened.
Stir in parsley.
Serve over your pasta

Enjoy!

Marinated Artichokes and Feta Cheese Sauce

Wednesday, January 19th, 2011

Ingredients:
1 pound of any curly pasta
1 jar (6oz) marinated artichoke hearts with liquid
4 oz feta cheese, crumbled
2 tbsp extra virgin olive oil
4 scallions, finely chopped (trimmed of dark greens and roots)
1/4 cup chopped fresh Italian (flat leaf) parsley
2 tbsp freshly grated Parmesan cheese
Salt and pepper to taste

Directions:
While the pasta is cooking, chop the arichoke hearts and combine them with their liquid, the feta, olive oil, scallions and parsley in a mixing bowl.
Add mixture to your pasta

Enjoy!

Dill and Potato Sauce

Wednesday, January 19th, 2011

Ingredients:
1 pound of pasta shells or penne
1 pound red-skin or yellow-flesh potatoes, peeled and cut into 1″ pieces
1/4 cup extra virgin olive oil
2 shallots, finely chopped
2 tbsp chopped fresh dill
1 garlic clove, minced
3 tbsp frshly grated romano cheese
Salt and pepper to taste
Makes 4 servings

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta and the potatoes and stir a few times so pasta doesn’t stick to each other.
While pasta is cooking, combine oil, shallots and dill in a medium skillet and cook over medium heat until the shallots soften.
Add garlic and cook another minute.
Season with salt and pepper to taste.

Enjoy!

Spicy Herbed Mushroom Sauce

Wednesday, January 19th, 2011

Ingredients:
1 pound of shaped pasta shells
2 tbsp olive oil
1/2 medium onion, finely chopped
1 clove of garlic, minced
Pinch of crushed red pepper flakes
1/2 pound small mushrooms, cleaned, stemmed and sliced
1/3 chopped fresh Italian (flat leasf) parsley
2 large plum tomatoes, stemmed and diced

Directions:
While the pasta is cooking, heat the oil in a large skillet over medium high heat.
Add the onion and cook until softened.
Add the garlic and red pepper flakes and stir to combine.
Add the mushsrooms and reduce heat to medium and cook until the mushrooms lose their raw look.
Add parsley and tomatoes and cook a few minutes more.

Enjoy!

Lemon Tomato Sauce with Feta

Wednesday, January 19th, 2011

Ingredients:
1 pound curly pasta
1 tbsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced
4 large tomatoes, stemmed and shopped
Pinch of cayenne pepper
2 tsp fresh oregano, chopped
OR 2 tbsp chopped fresh basil
Juice of 1 lemon
6 ounces feta cheese, crumbled
Makes 4 servings

Directions:
While pasta is cooking, heat the olive oil in a medium skillet over medium high heat.
Add onion and cook until softened.
Add the garlic and tomatoes and cook until the tomatoes are bubbling.
Season with cayenne, salt and pepper.
Toss inn the chopped herbs and cook another minute.
Remove from heat and add lemon juice.
Toss over pasta

Enjoy!

Chipotle Tomato Sauce

Wednesday, January 19th, 2011

Ingredients:
1 pound pasta (shapes or wagon wheels)
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 chipotle peppers, stemmed, seeded and finely choped
Note: Easier to use food processor to chop chipotle. Cut coarsely and grind finely.
2 tsp ground cumin
1/4 tsp dried oregano
12 plum tomatoes, stemmed and chopped
OR one 28oz can of whole tomatoes, drained and coarsely chopped.
1 tbsp tomato paste
1 tsp sugar
2 tbsp cilantro, chopped

Directions:
While the pasta is cooking, heat the oil in a medium skittle over medium high heat
Add onions and cook until softened.
Add the garlic, chipolte, cumim, oregano and tomatoes and cook until bubbly.
Stir in the tomato paste and the sugar.
Season with salt and pepper then stir in the cilantro and simmer 2 minutes.
Serve over pasta
Makes 4 servings

Enjoy!

Chili Tomato Sauce with Red Beans

Wednesday, January 19th, 2011

Ingredients:
1 pound of any type of  shaped pasta
2 tbsp olive oil
1 large onion, chopped
1 green bell pepper, stemmed, seeded and cut into medium pieces
2 cloves of garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1/4 tsp dried oregano
12 plum tomatoes, stemmed and chopped
OR one 28oz can of whole tomatoes, drained and coarsely chopped
1 tbsp tomato paste
1 tsp sugar
1 cup of canned red kidney beans, drained and washed.
Salt and pepper to taste
1/2 cup shredded Cheddar Cheese (optional)
Makes 4 servings

Directions:
While the pasta is cooking, heat the oil in a medium skillet over medium high heat.
Add the onion and bell pepper and cook until softened.
Add the garlic and garlic, chili powder,cumin, oregano and tomatoes and cook until bubbling.
Stir in the tomato paste and sugar.
Season with salt and pepper and stir in the beans.
Simmer 2 minutes
Stir in scallions and cook for 1 more minute.
Toss mixture in a bowl of pasta

Enjoy!