what's a great italian pasta sauce recipe?

Question

I love pasta and I love new things especially in food!! ♥ so I wasnt to try a new sauce and I've had quitea few so what's something outrageous I could try?

Answer 1

This is the only recipe I have

1/2 cup onion, diced
1-3 cloves garlic, diced
2 cans hunts tomato paste
2 can hunts diced tomatoes
2 cans hunts sauce
1 pkg ground meat
2 Tbsp granulated sugar
salt & pepper to taste

Brown the ground meat. Add the onions about 5 minutes from the end, and the garlic about 3 minutes.
In a blender, blend together the tomato paste, diced tomatoes and hunts sauce to the desired consistency. Add the salt, pepper and sugar.
Combine the meat and the tomato blend in a saucepan or slow cooker and simmer for 30-60 minutes.

Enjoy!

It's my favorite.

Answer 2

Take a cup of fresh basil leaves, 1 pinch of salt, 1/4 cup pine nuts, a little pepper, a clove of garlic, and 1/4 cup of grated cheese. Basil is at its best this time of the year, Italian cooking is all about freshness. Place all the ingredients in a blender, and gradually add 1/2 to 1 cup of extra virgin olive oil. Add until all ingredients create a paste. This bright green sauce can be used directly on hot cooked pasta. Its called pesto.
A variation of this would be to add this sauce to an Alfredo sauce, listed on the side of a box of fettuccine noodles. My kids love both, the 2nd is called pesto cream sauce.

Answer 3

3 cans crushed tomatoes(crush by hand as some may not be crushed), 2 small cans tomatoe paste, 2 pounds chopped plum tomatoes, 1 medium chopped zuchinni, 1 tablespoom cayenne pepper, 1/2 teaspoon sugar, 1 teaspoon basil, 1 teaspoon ground oregano, LOTS of fresh garlic. 1 large pork bone. Put together like a regular sauce. When you put it on simmer ad the pork bone and leave it in until the sauce is done.

Answer 4

I wish I had my mother's.

On the first day.

Pot roast pork, shoulder. Drain off most of the fat, leave a little. Saute garlic. Add bay leaf.
Then add crushed tomatoes and tomato paste. Add ample water ?, Simmer for 4-5 hours until cooked down and thick. Add more water and repeat. The sauce will turn dark.











On the second day.
Add more water and cook down 4-5 hours until it has a thick consistency. DONE!

Cook spaghetti. Add a little olive oil to water, prevents clinging, a bit of salt. Cook until "al dente". "to the tooth"

In a deep bowl, spread sauce over spaghetti in layers. Finish covering the top with sauce and add slices of pork on top.

At about 2-3:00, Mangia, Mangia.

Sorry, all I can remember. Mi dispiace!

Answer 5

this is my favorite

PASTA PUTTANESCA

Also known as "wh*re's pasta," the name of this robust pasta dish originated in Naples after the local women of easy virtue. All the ingredients are just as easy to put your hands on, making this a quick and satisfying meal!



3 tablespoons extra virgin olive oil
1 onion—finely chopped
2 cloves garlic—finely chopped
4 anchovy fillets—chopped
1 small red chili—deseeded and finely chopped
2 teaspoons capers—rinsed and drained
8 pitted black olives—quartered
14 oz (420g) canned tomatoes—chopped
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
7 oz (200g) spaghetti


HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally. ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies. ADD the chili, capers, olives, tomatoes, salt and pepper, and bring to the boil. REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot. TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

***by the way, when i make this i never use the anchovies and it is just as wonderful!!

Answer 6

"This is my mom's recipe, which I am sure is my Nani's recipe straight from Italy. There is nothing like a truly homemade Italian pasta sauce. This sauce isn't a real thick sauce so if you want thick, you might not want to add any water to the recipe. It's packed with flavor and feeds a ton! Even tastes better the next day and the day after that...
SAUCE
3 (29 ounce) cans tomato puree
8 cups water (may vary depending upon thickness of Puree)
3 tablespoons ground fennel
3 tablespoons basil
3 tablespoons oregano
3 tablespoons pepper
1 tablespoon salt
4-6 fresh basil leaves (if you have it)
3 bay leaves
1 tablespoon crushed red pepper flakes (use less if you don't want it hot or more if you like a hot sauce)
MEATBALLS TO BE USED IN THE SAUCE
1 lb ground chicken or turkey
2 large eggs
2 cloves diced garlic
2 cups parmesan cheese (may need to add more if meat is real WET)
1/3 cup breadcrumbs (may need to add more if meat is real WET)
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons oregano
2 teaspoons basil
2 teaspoons parsley
SAUSAGE TO BE USED IN SAUCE
1 lb mild med or hot Italian sausages
PORK TO BE USED IN SAUCE
1 lb country-style boneless pork ribs

48 servings 6 quarts Change size or US/metric
Change to: quarts US Metric

5 hours 1 hr prep
Recipezaar Premium
*IFYOU CANNOT FIND TOMATO PUREE, YOU CAN SUBSTITUTE IT WITH 2 CANS TOMATO SAUCE AND 1 CAN TOMATO PASTE**IF YOU SUBSTITUE THE PUREE FOR THE SAUCE AND PASTE, YOU WILL ONLY NEED TO ADD HALF THE WATER LISTED ABOVE~*~*~STEP ONE: Sauce~*~*~.
In a large cooking pot (8 or 10 quart pot) combine the tomato puree, water and spices and cook over low heat until you are done with Step Two.
~*~*~STEPTWO: Meatballs, Sausage and Pork~*~*~.
Place the ground turkey or chicken in a large mixing bowl.
Add the two eggs, spices, cheese and bread crumbs.
Mix together very well and form into meatballs.
In a large nonstick skillet, heat up a small amount of cooking oil (I use about a tablespoon of olive oil) over med heat.
Fry the meatballs, sausage links and pork ribs together just until they are brown all over (you won't be able to fit all the meat in the skillet so you'll have to fry them up in batches but make sure each batch contains a little of each meat so that the flavors are mixed together).
Add the semi-cooked meat and juices to the sauce, increase heat to medium and bring to a boil.
Reduce heat to med-low, cover and simmer for 4 hours.
Stir every 10 to 15 minutes to avoid burning the bottom of the sauce."

Answer 7

Hamburger, onions, green peppers, LOTS of garlic, diced fresh tomatoes - or canned if you must, ground cayenne pepper, and the secret ingredient Campbell's tomato soup. Italian seasoning, or basil, oregano and thyme. Mushrooms if you like them,Italian sausage if you like that, and right at the very very end, put in a 1/2 cup of RED wine.
Also be sure to buy FRESH Parmesan cheese not the kind in the can. A world of difference.

Answer 8

Vodka Cream Sauce

1/4 pound bacon, cut into 1/2-inch pieces
2 cups finely chopped yellow onions
1/2 teaspoon crushed red pepper
2 tablespoons minced garlic
1 (14-ounce) can crushed tomatoes
1/2 cup fresh or frozen green peas
1 cup vodka
1 cup heavy cream
1/3 cup chopped basil
Grated Parmesan, for serving (optional)

In a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook for 1 minute.

Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly reduced, 3 to 4 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and stir in the basil.

Stir in pasta and serve immediately with grated Parmesan, if desired.


Puttanesca Sauce

4 tablespoons extra-virgin olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Anchovy fillets, medium chop
1/2 cup large capers, rinsed of brine
1 cup pitted gaeta or kalamata olives
1/2 cup dry white wine
1/4 cup fresh clam juice
2 cups plum tomato, medium diced
2 cups marinara sauce
Salt and pepper
Chopped parsley leaves, for garnish


In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.

Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.

Answer 9

http://www.bellaonline.com/articles/art32510.asp We used to make a similar sauce at the Italian restaurant I used to work

Answer 10

First of all most Italians don't call it sauce, they call it gravy. Alot of receipe's are family secrets, the good ones are.