Pasta Sauce?

Question

I'm gonna make my own pasta sauce for dinner tonight. What should I put into it. I do not have tomato sauce or tomato paste. So I am looking for something that is made with olive oil and spices or things found around your house. Is there any way I could make a pasta sauce using lemon juice?

Answer 1

Cook your pasta, drain it and return it to the pan immediately. Drizzle it with olive oil, then sprinkle with salt, pepper, basil and oregano. If you want to squeeze lemon juice in there too, go ahead... then just toss and serve. If you use lemon juice, I'd skip the parmesan cheese... but otherwise it would be a nice addition after you plate the pasta.

Answer 2

white sauce use two table spoons of oil or butter and the same of flour mix in a skillet dont brown now add some chopped onions and some garlic then add two cups of milk or cream and a dash of white wine or not tyhen cook down slowly and add some cheese whatever cheese you have like parmesan or romano or yellow cheese now cook the pasta and drop it in the sauce thats alfredo now cook some garlic in a pan after several pieces of bacon or ham if ham use butter or margaren to leave some oil in the pan then saute the garlic and onion in the pan then add either crushed tomatoes from a can or dry ones or cut up a whole real tomatoe then add some wine chicken stock or just a cup of water add a dash about hilf a spoon of sugar to the tomatoes now simmer till its good and combined then pour over the pasta or the poorest people that where italian just warmed butter and or some olive oil and then add spices like garlic oregano and onion its called macaroni con oleo ,, tomatoes and bacon are bolognase alfredo is the other just use flavors you like thats the key to a great pasta or macaroni dish satisfaction for the cook

Answer 3

Gremolata

1 cup loosely packed parsley
2 teaspoons grated fresh lemon rind
4-6 cloves garlic, chopped
1 Tablespoon olive oil
1/4 teaspoon kosher salt



1. Combine all ingredients in an electric food processor and process until finely minced.


Sprinkle on Cooked pasta that has been bathed in melted butter or oilive oil

Gremolata can also be used as a condiment (without the oil) over meats, salads, vegetables and i'ts great with seafood - whatever

Answer 4

This is great with pasta and shrimp or chicken. Very light!

1/4 cup olive oil
1/4 cup finely chopped onions
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine

you can add a 1/4 cup or so of half/half to make this a cream sauce.

Answer 5

You are going to be creative! If you have milk or cream, you could make a creamy sauce. Look on the site below and do an ingredient search for the spices and things you have in the house.

http://allrecipes.com

Answer 6

I would suggest an Alfredo sauce since you don't have any tomato sauce, paste or puree. This recipe doesn't call for any lemon juice, though.

Answer 7

You can make pesto? You just need pine nuts (toast those), then basil leaves, olive oil and whipping cream....put and a blender and you've got GREAT Pasta sauce! Good luck!

Answer 8

If you have garlic, you can make a simple Italian sauce with just the olive oil and garlic. It's something like aglio et olio. Simple and really good. Cheese or oregano is really good if you have it.

Answer 9

Yep, you can make a sauce out of lemon juice and butter - Chicken Scampi:

http://allrecipes.com/Recipe/Chicken-Scampi-II/Detail.aspx

Very tasty, but kinda high in fat, with the butter.

Answer 10

Here's a few for you to try!

Spaghetti Factory 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.
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Real Fettucine Alredo

1 pound fresh fettucine (I usually use dry Barilla)
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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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.

--copykat.com
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This is a wonderful lemony sauce for pasta! It's also good tossed w/ a combo of broccoli florets and pasta (penne, bowties, fusilli).

2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional

In a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve.