Pasta sauce?

Question

what pasta dishes can u recommend like pasta sauce dishes please.... arrabiata sauce with pasta???(actually i'm kind of scared by the stories i've heard with arrabiata!)
any other ideas please! for my food tech practical (something easy containing sauce ! xxxxx)

i dont drink wine so non alcoholic plz !

thanku so much u guys! u all gave me excellent ideas and thx justso lol ....i have no idea who to pick for best answer they all rock! x...x

Answer 1

Arribiata sauce is dead-easy to make. Here's a very simple recipe from Giada de Laurentiis: Don't be scared. All cooking is trial and error.

Arrabbiata Sauce
(via Everyday Italian)
2 tablespoons olive oil
6 ounces pancetta, thinly sliced and diced
2 tsp crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce

Heat the oil in a medium saucepan over medium heat, then add in the pancetta and saute for about 5 minutes or until golden. Add in the red pepper flakes and the garlic, and saute for 1 minute. Add in the marinara sauce, bring to a boil and reduce heat to low, stirring often, until ready to serve.


These recipes below seem easy. I hope they are what you are looking for. :) Happy cooking


Chicken Pasta Bake
2 cups dried pasta (shells, penne etc)
¼ cup olive oil
4 (approx 460g) chicken breast fillets
1 medium onion, chopped
1 medium carrot, chopped
3 rashers bacon, chopped
2 medium zucchini, chopped
440g tin tomato soup
1/3 cup sour cream
salt & freshly ground black pepper to taste
1 ½ cups grated cheddar cheese
Preheat oven to 180°C.
Cook pasta in a large saucepan of rapidly boiling water with a little oil added until just tender. Drain and set aside.
Meanwhile, slice chicken breasts into long strips then cut into cubes. Heat oil in a heavy-based pan and cook chicken quickly over high heat until browned, but not cooked through. Drain on a paper towel and set aside.
Reheat oil in pan and add onion, carrot and bacon. Stir over medium heat for 10 minutes.
Add zucchini and soup. Bring to the boil and simmer, uncovered, for 5 minutes. Remove from heat.
Combine pasta, chicken, tomato mixture and sour cream. Season to taste.
Spread into a casserole dish and top with grated cheese.
Bake at 180°C for 20 minutes or until golden and cooked through.
Serve with a tossed garden salad.
Serves: 4

Creamy Pasta Sauce
2 tbs olive oil
1 clove garlic, crushed
1 tsp chilli, crushed
200g bacon bits or chopped bacon slices
400g large field mushrooms, chopped into large pieces
small tub semi-dried tomatoes
80g pine nuts, toasted
handful of raisins, optional
300ml lite cream
pasta of your choice
Parmesan cheese, shredded
Heat oil in a large saucepan and add garlic and chilli.
Add bacon and fry, stirring, for 4-5 mins.
Add mushrooms and fry with saucepan lid on, stirring occasionally, for 10 mins.
Add semi-dried tomatoes and cook for 5 minutes with the lid off.
Reduce heat and continue to stir occasionally while you cook the pasta according to packet directions. When the pasta is al dente drain well.
If you are including raisins add them into the sauce mixture and stir to combine.
Dry fry pine nuts in a small frying pan over high heat, tossing until they are golden brown.
Remove sauce mixture from heat and add pine nuts, cream and a little Parmesan.
Mix sauce into the pasta and serve topped with extra Parmesan cheese.

Serves 4-6

Italian Pasta Bake

You can use fresh pasta or pasta that has already been cooked. Serve with a side salad.

The pasta salad should be served at room temperature rather than hot or refrigerated.
Cover it with a warm dressing, though. Room temperature pasta has a better texture for a
salad because it is not sticky. If your pasta has been cooked and has been in the refrigerator,
run it under hot water until the pieces no longer stick together. You can use pasta that has
previously been cooked, or fresh pasta, in which case you will need about lOOgm of
uncooked pasta per person.
500gm of boiled penne
1/2 BBQ Chicken
one bunch of rocket
1/2 cup of Kalamata olives with the pips removed
1 1/2 cups of grated mozzarella cheese
2 tbsp of olive oil
2 tbsp of Parmesan cheese
2 brown onions, finely chopped
1 cup of whole champignons
2 eggs
1 tbsp of balsamic vinegar
1/3 cup of cream

First of all, heat some oil in your frying pan. Add the onions and stir them until they are soft.
Then add the champignons and olives and sauté them over a medium heat for about two minutes.

Add cream and half of the mozzarella and parmesan cheese.
Cook for a further two minutes over a high heat, stirring continuously.
Place your pasta in a large bowl and rinse it with hot water until the pieces no longer stick
together.
Add the pasta and the chopped chicken to the onion mixture and mix it all together really well.
Stir in two eggs, which will help to bind the mixture together. Tip it all into a baking tray and
sprinkle the remaining cheese over the top.
Bake it in a moderate oven for 15 minutes or until it is golden brown.
To serve - cut the pasta into large squares and use a spatula to serve.
Place the pasta in the middle of the plate and serve surrounded by
rocket salad and garnish with some cherry tomatoes
Serves 4

Mushroom and Mozzarella Lasagne
1 medium eggplant
table salt
1 tbsp extra virgin olive oil
2 tsp oregano leaves, roughly chopped
sea salt and freshly ground black pepper
2 red capsicums
2 yellow capsicums
2 tbsp butter
8 large field mushrooms, sliced thickly
200g lasagne sheets, fresh or dried
250g mozzarella cheese, sliced
50g parmesan, grate
olive oil for greasing and drizzling
Preheat the oven to 180C. Cut the eggplant in half lengthwise, sprinkle the flesh with table salt and leave for 10 minutes. Wash off the salt, pat dry with paper towel and brush the flesh with half the oil. Place cut-side down on a baking tray and bake for 30-40 minutes, or until soft. Remove.
When cool, peel off the skin and discard. Using a hand-held blender or food processor, roughly puree the flesh. Stir through the oregano and season to taste.
Cut the capsicums into pieces as large and flat as possible, removing the membrane and seeds. Place skin-side up under a hot griller until they blacken and blister. Transfer to a bowl, cover with cling-film and leave for 10 minutes. Remove the skin and set aside the flesh.
Heat the butter in a large saucepan and add the mushrooms, cooking over high heat until just tender. Season to taste.
Cook the lasagne in a large pot of boiling salted water until just tender. Plunge into cold water and separate the sheets.
Cover the base of a lightly oiled baking dish with lasagne sheets. Spread with half the eggplant puree, top with a layer of capsicum pieces, then mozzarella, then mushrooms. Cover with more lasagne sheets and repeat the process, finishing with a layer of lasagne.
Sprinkle with parmesan, salt and pepper. Drizzle with oil, cover with foil and bake for 20 minutes, or until heated through.
Serves: 4-6.
Spaghetti Carbonara
250 g (9 oz) spaghetti
a knob of butter
140 g (5 oz) piece of pancetta, cubed
1 french shallot, finely chopped
2 garlic cloves, finely chopped
2 eggs
150 ml (5 fl oz) single cream
small block Parmesan cheese, grated
salt and freshly ground black pepper
Cook the spaghetti in a large pan of boiling, salted water according to the instructions on the packet.
Melt the butter in a small frying pan. Add the pancetta and fry for 2 minutes,
then add the shallot and garlic and cook for a further 3 minutes.
Lightly beat together the eggs and cream. Grate a large handful of Parmesan and beat into
the cream mixture, with plenty of salt and pepper.
Drain the pasta well and quickly return to the pan. Add the bacon mixture and the cream mixture and toss well together so the heat from the pasta slightly thickens the sauce. Divide between two bowls and top with a good grinding of black pepper and a grating of Parmesan.
Serves 2

Enjoy

Answer 2

When I buy pasta, I always just buy the ragu pasta sauces, they have garlic, cheese, spaghetti, etc. Although I have to say when it comes to spaghetti, I will make my own sauce.
But if you want a simple and fresh idea, make your pasta, thin spaghetti or something of that kind. Brown some butter in a skillet and add some fresh Parmesan right before removing from the heat. Pour the butter over your pasta, sprinkle with a bit more fresh grated Parmesan, and some chopped parsley. Simple and absolutely yummy.

Answer 3

I chop up onion, fresh mushrooms, celery, green pepper, carrots, garlic and fry in a little oil: I add a can of plain tomatoes (squish them up first), and a small tin of tomato paste, and a few shakes of basil, orgeno, salt and pepper

For something more exotic, plenty of recipes on internet....thousands in fact, lol

I had never heard of arrabiata sauce... just found a recipe for it, and I am not sure what scary stories there are about it)?

Answer 4

(L)
ROASTED RED PEPPER PASTA SAUCE

1 tablespoon butter
1 green onion
1 small onion or shallot
2 garlic cloves
1/2 red pepper
2 tablespoon Philadelphia roasted red pepper cream cheese
2 tablespoon flour
2 cups milk
1 teaspoon crushed chili peppers
1 tablespoon Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
dash paprika
dash oregano
dash basil
chopped parsley

Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.
Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.

Answer 5

Ranch Pasta Salad
Pasta salad with ranch dressing for the ranch lovers. Use festive pasta for special holidays or events.

INGREDIENTS
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.

Answer 6

marinara speaks to me ! a thinner sauce thats very easy to create. Goes with rigatoni. try the following superb match:

RIGATONI WITH MARINARA SAUCE:

1 jar BARILLA Marinara Sauce

1 box (16 ounces) BARILLA Rigatoni


1/4 cupextra virgin olive oil

BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium high heat. Add shallots and saute for 5 minutes or until translucent.
ADD mushrooms and cook an additional 3-4 minutes; set aside.
ADD sauce and ricotta cheese to skillet. Simmer for 4 minutes and set aside.
COOK pasta according to package directions. Re-heat sauce. Drain pasta; add to hot sauce and toss.
TRANSFER to a serving platter or bowl. Garnish with chopped basil and serve.

Answer 7

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:
I serve this alone or with chicken Parmesan, salad, and garlic bread.

Answer 8

Asparagus Pesto Pasta with pine nuts
Using buttermilk to bind the pesto makes this dish a lot lighter.
2 lb. asparagus
1/4 cup fresh chopped chives
1/4 cup fresh chopped parsley
1 tablespoon fresh chopped tarragon
1/2 cup(2 oz.)freshly grated parmesan cheese
3/4 cup pine nuts,divided
1/2 teaspoon salt
1/8 teaspoon ground pepper
1/3 cup buttermilk
1 tablespoon lemon juice
12 oz. fettucine
1 cup julienne carrots(about 1/2 inch long)

Remove tips and next 1 1/2 inches from asparagus,reserve. Place remaining asparagus in steamer basket. Set basket in large pot of boiling water,cover and steam 6 to 8 minutes or until tender.
Place steamed asparagus,chives,parsley andtarragon in food processor.Pulse until chopped. Add Parmesan,1/2 cup of the Pine Nuts,salt and pepper; pulse until finely chopped.add buttermilk and lemon juice,process until smooth but some texture remains. Place in large bowl.
Meanwhile, cook fettucine in large pot of boiling salted water according to package instructions or until al dente. During last 4 or 5 minutes of cooking time,steam reserved asparagus and carrots in covered steamer basket over boiling water until crisp-tender.
Drain pasta,reserving 1/2 cup ofpasta cooking water. Stir water into pesto.add pasta,toss. Top with asparagus and carrots. Sprinkle with remaining pine nuts.

Answer 9

carbonara must be the easiest in the world to make...beat 5 organic free range egg yolk with 100ml dbl cream and 50 or so gram of grated parmesan all in your biggest mixing bowl. season well with salt and pepper. drain your cooked al dente (about one minute from being cooked) pasta, chuck it in with the sauce mixture and toss it about til well coated,, the heat from the pasta will cook the egg. remeber to serve in hot bowls with plenty of red wine! ciao x

Answer 10

so its bad u dont like wine honey,u miss it.

so if u like hot hot taste,test it with hot firey salsa.