Can you help me make an easy pasta sauce?

Question

Love pasta but I'm bored with the usual spaghetti they sell at fastfoods...I want to make my own great pasta (red or with a pesto sauce are my favorites but if your recipe is not, thats fine too!). Can you give me the recipe? I'd prefer something that you already made instead of recipes from the internet. Thanks!

oops..sorry didnt notice that it was in psych.. :P thanks

Answer 1

I was just cruising and saw this ? Here's the sauce I make: 1 bottle of favorite pasta sauce
1 can diced tomatoes, Italian style if possible
3/4 cup dry red wine
1 can sliced mushrooms
5 cloves garlic, crushed
1 Tbsp Oregano
combine all ingredients minus mushrooms and wine until simmering, then add vegetables and wine( I like mushrooms and malbec or Cabernet) to taste.
Sometimes my wife adds artichoke hearts and such but I like it as is you can always taste as you go, cook in crock pot or on counter if in a hurry.

Answer 2

My mom taught me this when I was a kid.

Brown a pound or so of hamburger and a chopped onion in a skillet. Drain off the excess grease. Add 2 cans of tomato sauce, some ground garlic, a TINY bit of oregano, and 1 of the empty tomato sauce cans full of water. Simmer enough to let some of the liquid evaporate away until it's a consistency you like. Add a little salt and pepper.

You're done.

You can also zing it up some with some chopped green pepper (a little from a frozen bag for stir fry is fine and then you can save the rest for next time), fresh or canned mushrooms are good, some Mrs. Dash Italian Seasoning can be good. If you like thicker sauce you can either use a can of tomato paste and a can of tomato sauce instead or you can just let it simmer uncovered for a half hour or more (stir occasionally).

Another really good one is hamburger stroganoff. Easy (these proportions may need adjusting as this is from memory). Brown that same hamburger and onion and drain. Add a can of condensed cream of mushroom soup and stir. Add about a third or a half carton of sour cream. Start out small adding the sour cream because it can change the flavor fast. The amount of sour cream should be just enough so the sauce doesn't taste like cream of mushroom soup any more but still light enough so it doesn't yet taste like sour cream either. That middle flavor is the classic stroganoff taste. One of my favorites (also thanks to mom). Spoon over a plate of wide egg noodles. Yummy.

I also add a little pepper but my mom doesn't.

Enjoy.

Answer 3

Why is this in psychology?

Here are two of my own fast and great pasta sauces:

Take a can of diced tomatoes, a small can of tomato paste. Chop some onion, garlic and fresh basil leaves. Saute onion and garlic in a pot with some olive oil until tender, add tomato sauces. Put in Italian dried spices, add basil leaves. Let simmer on low for 10 minutes. Serve over your favorite pasta with grated Parmesan cheese.

Take some basil leaves, pine nuts and garlic with olive oil. Blend in a blender or food processor until coarse. Put in pain with a touch of olive oil, heat, add some cream, stir to blend and heat, don't boil. Serve over pasta, add grated Parmesan cheese. Enjoy!

Answer 4

Simplest pasta sauce in the world ... half or quarter 2 garlic cloves in 3 desert spoonfuls of extra virgin oil (per person), salt & pepper if required, fry until golden brown and mix through freshly made pasta.

Sauce takes minutes and is really tatsy with pasta.

Answer 5

Okay this how I make my pasta sauce from scratch.
1 can of tomato sauce
1 small pot
1 green pepper/ cut very small
1 pt of fresh thyme
1 peg of garlic/ cut very small
1 pt of oregano and parsley
and then put everything into the small pot with a little bit of water and then leave it simmer on low heat stir slowly and taste.Leave for about 15 minutes on low heat.

Answer 6

that's extremely difficult to locate a pasta sause with out tomatoes, yet right this is one million Ive never tried this on yet right here that's: speedy and ordinary Alfredo Sauce factors * one million/2 cup butter * one million (8 ounce) kit cream cheese * 2 teaspoons garlic powder * 2 cups milk * 6 ozgrated Parmesan cheese * one million/8 teaspoon floor black pepper guidelines one million. soften butter in a medium, non-stick saucepan over medium warmth. upload cream cheese and garlic powder, stirring with cord whisk till gentle. upload milk, a splash at a time, whisking to gentle out lumps. Stir in Parmesan and pepper. eliminate from warmth whilst sauce reaches wanted consistency. Sauce will thicken rapidly, skinny with milk if cooked too long. Toss with warm pasta to serve.

Answer 7

Sometimes we need to admit that modern convenience is not all bad. A jar of Ragu is hard to beat and it would be difficult to make any as good. Slice up some fresh mushrooms, add some browned ground beef, chopped onion and garlic to make it more your own and very good too.

Answer 8

Not to be a smarta$$ to bring up opening a jar, but I've found that mixing a small jar of tomato sauce and a small jar of alfredo sauce is REALLY good, and REALLY easy..... I guess thats kinda a recipe?? Its not homemade, but its still pretty good and original tasting..... And best of all, easy!!

Answer 9

I just take a can or bottle of whats on sale, add fresh mushrooms, tomatos, and garlic. then I simmer it for about 1/2 hour - 45 mins....its done just pour it on and enjoy !

Answer 10

carbonara (ish)

1 egg (bratrn)
cream
ham or bacon
onion

fry the onion and ham until the onion is cooked, add the cream then take off the heat add the egg and stir untilt h sauce is thick.