How could I make a delicious (and easy...) sauce for pasta ?

Question

I love eating well, and I would love to be a savvy cook too, but I'm afraid I'm just a beginner...

Answer 1

Hi: Keep cookin', your skills will improve! Here is a pasta sauce recipe we use consistently. We have a large garden and can our own stewed tomatoes, but you can buy commercialy canned stewed tomatoes and they are pretty good. It is the other ingredients you add that makes a world of difference. We have not bought commercial pasta sauces for years, and we get raves with our homemade sauce!

I qt. jar (or 2 depending on amount needed) stewed tomatoes
(I leave it chunky, but you can chop it in food processor if you want a smoother sauce) If it tastes a bit acidy, add a tablespoon of sugar)
Put in saucepan and add what you like in the way of herbs and spices. Simmer for at least 2 hours, stiring occasionaly. I like to add: A couple of bay leaves, some Italian seasoning,(about 11/2 tsp) or oregano/basil/thyme/marjoram/rosemary/parsley, or any combination of these. Use about 1/4 tsp. of each to start. Taste after about 1 hour. You can add a bit more then, if you like. After adding additional flavorings, cook for at least 1/2 hour so the flavors can blend, then taste again.
Add a couple cloves of garlic, chopped fine, or a teaspoon or so of granulated or powdered garlic( NOT garlic salt) The stewed tomatoes will probably have salt in them, if not, add 1/2 tsp. or so. If you like, you can brown ground meat, or make meatballs, brown them , then add them in. You want whatever you put in to have at least a final hour cooking to blend the flavorings.
This is excellent sauce! It tastes even better the next day, and freezes great (without the pasta!)
Serve a salad, garlic bread or bruchetta, and a light dessert and you have a homemade meal everyone will love!!
I'm sure you will add this sauce recipe to your collection, and you'll have your guests asking for the recipe!

Answer 2

I made up this maranara sauce a couple of nights ago and it was really good...

2 T olive oil
1/2 onion, chopped
2 garlic cloves, minced or chopped fine
2 fresh or frozen tomatoes, skinned and chopped
21 oz can tomato sauce (i think), or two small cans
1 small can tomato paste
2 T Butter
1 tsp Oregano
2 tsp Rosemary
1/2 tsp salt

Heat the oil in a large saucepan or dutch oven over medium heat. Add onions and garlic, stir occasionally until very soft and clear, but not brown.

Add fresh tomatoes, stir for a minute or two to soften. Add sauces. Rinse cans with water and add the water to the pot - about 1-1/4 cups, more or less. Continue to heat over medium, stirring occasionally. Add spices - crush or rub spices in your hand before adding to sauce (except salt). When mixture begins to steam, add butter. Continue to stir occasionally until mixture comes to a simmer/boil. Cook for about 15 minutes while preparing pasta, stirring occasionally.

It's easy and good!

Answer 3

1 can tomatoes whole(hunts)
1 clove garlic
half onion
1 teaspoon oregano
2 table spoon of capers
1 can tuna ( oil prefer ed)
2 bouillon cube (beef or chicken is the same)
pepper a taste


chopp the onion and smash the garlic( do no chop the garlic only smash) when golden add the tomatoes that you have smash with you hand, add the tuna the capers and let cook for about 20 minutes to medium low flame. Add the bouillon only one cook for other 5 minutes taste and if necessary add the other bouillon. Pepper at the end. (If you like you can add cream or half and half, but you need to cook at least 10 minutes more )

Answer 4

Summer Pasta Sauce

1 medium Eggplant unpeeled cubed to bite size
1 pound Fresh tomatoes chopped
4 Cloves Garlic chopped
1/2 cup Fresh basil coarsely and packed
1 cup Olive oil
1pound Small pasta shells
Salt and pepper to taste

Make ahead. Sauce goes in refrigerator until serving. Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup olive oil until tender. Cover and place over low heat for part of cooking time to minimize moisture loss and limit need for additional oil.Do not overcook. Chill. Add to the eggplant the tomatoes, garlic, basil leaves, remaining olive oil and salt and pepper. Cover bowl and refrigerate for at least 2 hours. When ready to serve cook pasta shells in boiling water until al dente. Drain and place in serving bowl. Immediately add sauce from refrigerator. Toss and serve.

White wine pasta sauce with chicken

1 1/2 cups milk
1/2 cup white wine
8 tbsp sifted flour
2 tbsp butter
1 tsp salt
1 tsp pepper
1/4 tsp fennel seed
1/4 tsp oregano
2tbsp finely chopped onion
1tbsp finely chopped celery
2tbsp finely chopped mushrooms
1 cup skinless, boneless chicken breast 3/4" cubes
Brown chicken.
Add all ingredients into a pot and simmer for 20 minutes.

Broccoli Pasta Sauce
10oz broccoli
1 piece root ginger
3 tbsp olive oil
6 oz shelled peas
5fl oz single cream
4oz ricotta cheese
salt and pepper
Break the broccoli into small florets and finely slice the stems. Grate the root ginger and fry with the broccoli for 5 minutes, stirring frequently. Add the peas and continue to cook for 5 minutes. Stir in the cream and cook gently for a further 5 minutes.Add the ricotta cheese and season with salt and pepper. Serve with freshly cooked farfalle.

Answer 5

1 jimmy dean ground sausage
1 lg. can of italian diced tomatoes
2 clove garlic chopped

brown the sausage then add tomatoes and garlic
simmer for about an hour and add to pasta of your choice.

also try
frying up some cut up bacon add chopped green onions and garlic when bacon is almost done coat the cooked pasta with olive oil and add the bacon onions and garlic.

Answer 6

Try the following easy recipes

Pasta with mushroom sauce
25g/1oz unsalted butter, chopped
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 Portobello mushroom, chopped
salt and freshly ground black pepper
50ml/2fl oz white wine
50ml/2fl oz double cream
1 tsp chopped parsley
150g/5½oz pasta, cooked al dente
25g/1oz pine nuts

Method
1. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
2. Add the mushroom and cook until soft. Season well with salt and freshly ground black pepper.
3. Add the white wine and cook to reduce by half.
4. Add the cream and simmer for five minutes, then add the parsley and check the seasoning again.
5. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts

or Pasta arrabiatta
25g/1oz unsalted butter, chopped
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
½ tsp dried chilli flakes
50ml/2fl oz white wine
2 tomatoes, skinned and chopped
1 tsp chopped parsley
salt and freshly ground black pepper
150g/5½oz pasta, cooked al dente

Method
1. Melt the butter with the olive oil in a frying pan and fry the onion, garlic and chilli until soft.
2. Add the white wine and cook to reduce by half.
3. Add the chopped tomatoes and simmer for five minutes.
4. Add the parsley and season well with salt and freshly ground black pepper.
5. Toss the pasta through the sauce and serve in a warm bowl.

Or Penne with Tomato and Sweet Red Pepper Sauce

Olive oil
1 Garlic clove
1 Red onion, finely chopped
4 Sweet red peppers, (core, white pith and seeds removed2) and cut into matchsticks
800g of tomatoes, roughly chopped
A squeeze of tomato puree
Salt and pepper
150g Black olives, roughly chopped
A handful of fresh basil
Method

Heat the oil in a heavy bottomed saucepan, add the garlic and very lightly fry until it begins to colour. Add the onion and continue to fry very slowly until the onion melts. This isn't essential - you can fry the onion more quickly if you like, but you definitely don't want it to brown at all.

Throw in the peppers cut into matchstick strips and put the lid on your pan. Cook (lifting the lid and stirring occasionally) until the peppers are soft. The softer the peppers are the better, but it can take a while to get them really soft. Add the chopped tomatoes, puree, salt and pepper. Cook this at a fast simmer until most of the loose liquid has disappeared. At this point, if you're having pasta you should put it on, since the sauce takes about ten minutes to finish from this stage.

Throw in the black olives and cook for another ten minutes; the sauce should have no loose liquid left at the top (or maybe just a little). Ideally, it should be slightly sticky but not dry. Half a minute before the sauce is ready tear the basil leaves and throw them in.

Or Panna e prosciutto (ham, mushroom and cream sauce)
300ml/10fl oz single cream
200g/7oz ham, cut into cubes
100g/4oz salted butter
pinch of grated nutmeg
2 handfuls of button mushrooms, sliced
handful of grated Parmesan
salt
freshly ground black pepper
To serve
400g/14oz fresh tagliatelle, cooked according to packet instructions
grated parmesan to taste

Method
1. In a frying pan, shallow-fry the mushrooms and ham in the butter until golden. Add the cream, season with salt and pepper and a pinch of nutmeg and allow to cook for about one minute.
2. Add the cooked pasta to the sauce and allow to thicken, but not too much.
3. Serve immediately with a sprinkle of grated or shaved Parmesan cheese

Answer 7

saute and onion. put tomato paste and a tomato in the food processer. when the onion is gold, add the mixture to the onions and let sit for 10 minutes

Answer 8

this website has more than one recipe, including the basic, check it out

http://allrecipes.com/Recipes/Pasta/Pasta-Sauces/Main.aspx