Got any tasty recepies for a pasta sauce please?

Answer 1

Salmon Fettuccine
Serves 2
1/4 Cup Butter
1 1/2 Cup heavy Whipping Cream
8 oz. Smoked salmon; diced or whole
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbs. Fresh dill; chopped
3/4 lb. Fettuccine noodles
1/2 Cup Parmesan cheese; grated

Melt butter gently in a large deep skillet. Add cream. Bring to a boil. Reduce heat and cook on low 3-4 minutes until slightly thickened.

Add smoked salmon, salt, pepper and dill. Remove from heat.

Cook fettuccine in a large pot of boiling salted water until tender.

Drain noodles well. Reheat sauce. Place drained noodles in the pan with the sauce. Toss gently over low heat until sauce coats noodles and is thick and creamy.

Sprinkle with cheese if desired. Taste and adjust seasoning if necessary

Answer 2

If you want a traditional tomato based, meat sauce, try this:

Five large cans of whole tomatoes with basil - Progresso brand works well
One small can of tomato paste
One small can of water added
Cook on gentle heat for several hours

Meanwhile - braise some meat - meatballs, cheap steak, pork chops- When lightly browned on both sides, add to the sauce, this will add a lot of flavor.

As you are cooking, add about a tablespoon of sugar - this breaks down the acid of the tomatoes.

Near the end add some fresh herb like basil. The longer you cook the thicker the sauce - it's your call.

Freeze what you don't use.

Good luck

Answer 3

When I make my own :

Large can of crushed tomatoes
sm. can of diced tomatoes
2-3 cloves of garlic minced
onion chopped to taste
green pepper/red bell pepper to taste
fresh basil
fresh italian parsley
salt and pepper as needed

I reserve some of the Italian parsley and sprinkle on top of sauce when i serve it...

I also add sometimes add romano or parmesan cheese to the sauce or sprinkle on top when served.

You don't need the green pepper and onion if you don't like them.


Also, the Food Network has several cooks that can make a mean spaghetti sauce....Rachael Ray and Giada De Laurentis and Mario Vitalli are awesome cooks/chefs and you can find their recipes at the http://www.foodnetwork.com

Answer 4

Marie's Pasta Sauce

Makes about 6 cups


1/2 cup (1 stick) unsalted butter

4 (35-ounce) cans whole peeled tomatoes, drained and crushed

1 cup dried porcini mushrooms

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons coarsely chopped fresh basil leaves

1. Place mushrooms in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. Drain, and coarsely chop; set aside.

2. Meanwhile, place tomatoes in a large saucepan. Bring to a boil. Reduce to a simmer, and cook for 20 minutes. Add porcinis, and simmer until desired consistency, about 30 minutes. Add butter, cheese, and basil; simmer for 5 minutes.

Answer 5

This is great over noodles...
Chicken AlCarbonara:
slices pancetta ham, diced
2 cloves garlic, diced
2 1/2 c heavy cream
oil
1 c grated parmesan
16 oz box spaghetti
8 egg yolks
chicken (1-2c) broken up.
fresh parsley and basil

Fry ham and garlic in a little oil until crisp. Set aside. Start
spaghetti. In a bowl, beat egg yolks. Add cream and parmesan and mix. Add parsley and basil. Wisk into cream. Brown chicken then add to ham. Add pasta directly from pan to chicken. Then add cream mixture. Heat on low (slowly). You can add lemon zest and chopped toasted walnuts before serving.

Answer 6

Ingredients:-

-Soy Semolina Elbow macaroni
-Frozen peas and corn
-Cheese sauce

Cheese sause:
-3 (2) tbsp. butter
-3 (2) tbsp. flour (white)
-1 (1) tsp. dry mustard
-1/4 tsp. salt (to taste)
-Dash of cayenne pepper
-1 1/2 (1) c. milk
-1 c. shredded Cheddar cheese (Colby or Monterey Jack)
-5 drops red pepper sauce

Method:-

1. Cook pasta according to directions. Mix peas and corn and steam until done. (Don't overcook - stop before peas change bright green color.)

2. Melt butter in heavy bottom saucepan on low heat. Blend flour, dry mustard, salt and pepper. Cook over low heat stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Turn off heat. Stir in cheese and pepper sauce until cheese is melted.

3. Place a serving of noodles on plate. Sprinkle a serving of vegetables over noodles. Pour cheese sauce over vegetables and noodles.

ENJOY!!

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 8

go to foodnetwork.com and look up 30minute meals. Rachel Ray has awsome recipes. Try the Cowboy spaghetti. Yummy!

Answer 9

Mushroom Walnut Sauce for Pasta

2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Real Fettucine Alredo

1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

--Parmaggano-Reggino Cheese Cookbook
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Pasta Puttanesca

2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.

--Rachael Ray
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Spaghetti Factory's Mizithra Cheese Sauce

2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
2 tsp. crushed fresh Garlic
2 tablespoons chopped fresh Parsley
1/2 cup Half and Half
1 cup Milk
3/4 cup Mizithra Cheese (can substitute Romano)
White Pepper to taste

On medium heat, add butter and olive oil; whisk until butter is melted. Add flour and whisk for about 1 minute; add garlic. Whisk in milk, half and half, and parsley. At the last moment add the cheese. Whisk well, and pour all over hot pasta.

Answer 10

watch rachel ray she give a lot of pasta sauce recipes. or go to rachel ray.com pasta sauce recipes