How do I make pasta sause? I've never done it before.?

Question

I have no idea how to make basic pasta sause. I just want to stop buying the bottled pasta sause and make my own. I have no idea how to make it. I just want regular pasta tomato sause.

Thank!!!!!!

Answer 1

INGREDIENTS

* 1/4 cup olive oil
* 6 cloves garlic, chopped
* 3 (28 ounce) cans crushed tomatoes
* 1 pinch salt and pepper to taste
* 1 tablespoon dried parsley
* 8 leaves fresh basil leaves
* 1 cup water

DIRECTIONS

1. In a skillet, heat oil over medium heat; brown garlic lightly. Stir in tomatoes, salt, pepper, parsley and basil. Pour in water and let it come to a boil. Reduce heat to low and cook 2 hours stirring occasionally so it doesn't stick to bottom of pan.


Or you can go to the market and buy a spegetti sauce mix in the spice isle. You just add tomato sauce and the seasoning... per instructions

Answer 2

Emma's recipe sounds good, and it's close to mine.

First, you need to get good canned tomatoes. If you buy the cheapest ones you can find, your sauce just won't taste right. So be prepared to experiment with different brands. Maybe you'll have to pay an extra dollar or two, but it's worth it. Oh, and check the ingredients, too. If it has basil, don't buy it. Basil can't be preserved without taking on a strange taste.

Quick and Simple Tomato Sauce

1 large can good quality whole peeled tomatoes (Roma)
2 cloves of garlic, peeled and thinly sliced
1/2 tsp dried thyme
1 bay leaf (optional)
2-3 tbsp extra virgin olive oil
1 tbsp tomato paste (optional)
salt
pepper

1. Put your pan on medium heat.

While the pan is heating, open your can of tomatoes and, using your hands, move the tomatoes from the can to the bowl. As you do this, break up the tomatoes with your fingers. Don't worry about getting it completely smooth, just make sure they're broken up. Also, be careful when you squeeze -- the juice has a mind of its own. If you're not careful you'll end up covered in juice. Set aside.

3. Add the oil and garlic, and gently fry until you can smell the garlic (30 seconds should do it).

4. Add the broken up tomatoes to the pan. Add a good pinch of salt, the pepper, thyme, and bay leaf and/or tomato paste if using. Give everything a stir, turn the heat down to low, and simmer for 10-20 minutes (just long enough reduce the sauce a bit, mellow the garlic, and let the flavors blend).

5. Adjust the seasoning. Don't be shy with the salt. Nothing's worse than a bland tomato sauce.

Enjoy

Answer 3

Simple Tomato Sauce

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Answer 4

1 onion-white or yellow
1 or 2 ribs of celery
1 or 2 carrots
1 large can of tomatoes either crushed or whole (crush with ur hands)- If you can find tomatoes from the San Marazina region of Italy that's best.
1 bay leaf
dried oregano, thyme, and basil to taste (optional)
12 tablespoons of tomato paste (optional)

>dice the onions, celery, and carrot to your desired size (if you like it a little chunky leave the pieces a little larger)
>saute vegetables in either butter or olive oil over medium heat for about 7-10 minutes taking care not to let them brown.
> Simply add the remaining ingredients and bring to boil, then turn heat to low and simmer for as little as 20 minutes and up to 2 hours. (keep in mind the linger you let it simmer the thicker it will get and the more concentrated the flavors will be)

***DO NOT BE STINGY WITH THE SALT AND PEPPER

This recipe can be doubled or even tripled and you can freeze it. Its best to freeze it in several different container so you only unthaw what you'll need for that meal.

This sauce is very basic, and to be honest I only use it as a base for other sauces or in a lasagna or something of that nature. one simple way to kick it up a bit it is heat it up add a some cream then pour that over some penne with chicken sausages. top with Parmesan and fresh basil

enjoy

Answer 5

It is a lot of work to do it right, I would roast tomatoes, garlic, onions, all drizzled in olive oil in an oven around 300-350 for an hour or so, peel & seed maters, unpeal onions & garlic & add to skillet with juices, add salt pepper basil more garlic and parmesan cheese add cooked pasta to pan with some of the cooking water, don't forget the red peppers for kick more cheese.. enjoy

Answer 6

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.
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FAST CREAMY PASTA SAUCE

4 tablespoons butter
3 cloves garlic, pressed
1/3 c. grated Parmesan cheese
3/4 c. heavy cream
1/2 tsp. dried basil

In a small saucepan, melt butter in oil. Add garlic, cheese, and basil, stirring to blend over medium-low heat. Stir in cream.
Makes about 1 cup of sauce that can be tossed on your favorite pasta.

For a variation, try adding a can of chicken noodle soup along with your cooked pasta when sauce is done. Heat and serve.

GOOD LUCK you will love these and may never go back to the stuff in the jars

Answer 7

Done just about everything thus far. But would like to do a mountain trek on horse-back. Be gone for a couple weeks, maybe a month, maybe ... just forever. Then take that final journey most people dread and ward off. Only problem is, I'd worry about the horse.

Answer 8

first of all you take a fry pan and put two spoons of oil then put chopped garlic cloves two let it fry then put half of chopped onion and then put little water then put the tomatoes puree or paste of tomatoes half a cup and then put small pieces of potatoes or chicken or beef whatever you like it let it fry for five minute it become thick then put half a cup of water mix with corn flour and cook for another five minute then put the boil pasta in it and at low temperature keep it for five minute
when done put coriander leave and oregano.

Answer 9

take the recipe and add the wine to it marott wine .and some good italian grated cheese------only a dash all spice no more then a 1/4 teaspoon it will give it a ump or zest to it --good luck------monja monja

Answer 10

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