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Pasta!
Pasta! Pasta!
These sauce
recipes are just what you need to match up with the wonderful pasta
recipes we have provided. |
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Pasta Recipes
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Information
Pasta Sauce Recipes
Basic
Tomato Sauce
Onion
and Red Pepper Sauce
Osso
Buco Sauce
Sun-Dried
Tomato Pesto Sauce
Picadillo
Sauce
Mixed
Seafood Sauce
Shrimp,
Dill and Feta Sauce
Scallop
and Leek Sauce
Roasted
Garlic Sauce
Olive
Pasta Sauce
* Exported from MasterCook * Onion and Red Pepper Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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3 tbsp. olive oil
6 cups sliced onions
1/4 tsp. thyme
3 red peppers -- julienned
1 can chicken broth
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. balsamic vinegar
cooked pasta Heat olive oil in skillet. Stir in onions and thyme. Cook,
stirring occasionally until onions are tender and browned
... 1 HOUR. Stir in peppers, chicken broth, salt and pepper.
Increase heat to high and cook uncovered until peppers are
tender. Stir in vinegar. Toss with cooked pasta. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Osso Buco Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1/2 pound veal stew meat -- cut 1" cubes
1 pound veal shank
1 cup onion -- chopped
1/2 cup carrot -- finely chopped
1 tablespoon garlic -- chopped
2 tablespoons flour
1 can tomatoes
1/2 cup white wine
1/2 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon thyme Heat olive oil in dutch oven over high heat. Add veal stew
meat and veal shank. Cook until well browned. Remove from
pan and set aside. Reduce heat to medium and add onion and carrot. Cook 5
minutes. Stir in garlic, cook 30 seconds. Stir in flour and
cook 1 more minutes. Add tomatoes, white wine, chicken broth,
salt, pepper and thyme. Return veal to dutch oven and bring
to boil, reduce heat and simmer covered until very tender, 2
HOURS. Remove shank, separate meat and marrow and stir back
into sauce. Toss with cooked pasta. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sun-Dried Tomato Pesto Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1/2 cup sun-dried tomatoes OR
1/3 cup sun-dried tomato bits
1/2 cup warm water
1/3 cup olive oil
1/3 cup pine nuts
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon garlic -- minced
Parmesan cheese -- grated
1/2 cup hot pasta cooking water
cooked spaghetti Soak sun-dried tomatoes or tomato bits in warm water for 15
minutes. Squeeze dry. In blender, combine tomatoes with
olive oil, pine nuts and thyme, salt and pepper. Transfer to
serving bowl: stir in minced garlic and grated Parmesan
cheese. Toss with 1/2 cup hot pasta cooking water and cooked
spaghetti. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Picadillo Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1 medium onion -- chopped
1 tablespoon garlic -- minced
1/4 teaspoon ground red pepper
1 can tomatoes
1/3 cup golden raisins
1/4 cup green olives -- chopped
2 tablespoons tomato paste
1 teaspoon oregano
1/4 pepper black pepper
1 pinch cloves
1/4 cup slivered almonds -- optional Cook ground beef in large skillet over medium heat until
browned. Stir in onion, and cook 5 minutes. Stir in garlic
and red pepper. Cook 30 seconds. Add tomatoes, raisins,
olives and tomato paste. Add oregano, pepper and cloves.
Simmer covered stirring occasionally to break up tomatoes. Toss with almonds (optional). Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Seafood Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 tablespoon garlic -- minced
1 can tomatoes
1 tablespoon tomato paste
8 ounces clam juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 dozen mussels -- scrubbed
1/2 pound medium peeled shrimp -- deveined
1/4 pound cleaned squid -- sliced 1/4" rings Heat olive oil in skillet over medium to high heat. Add
minced garlic and cook for 30 seconds. Add tomatoes and
tomato paste with clam juice and salt and pepper. Cook
stirring to break up tomatoes about 25 minutes. Add mussels,
and cook covered until mussels open, 3 to 5 minutes. Stir in shrimp, peeled and deveined and squid. Cook until
shrimp are opaque and discard any unopened mussels. Toss
with cooked pasta. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Shrimp, Dill and Feta Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 cup onion -- chopped
1 tablespoon garlic -- minced
1 can tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound peeled shrimp -- deveined
4 ounces feta cheese -- crumbled
1/4 cup parsley -- chopped
Cooked Pasta Heat olive oil in skillet over medium-high heat. Add onions
and garlic. Cover and cook 5 minutes. Add tomatoes, salt and
pepper. Cook uncovered 15 minutes. Add shrimp, cook until
opaque, about 3 minutes. Stir in feta cheese and parsley.
Toss with cooked pasta. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Scallop and Leek Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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2 tbsp. butter
1 pound leeks (white parts only) -- sliced thin
1/4 cup white wine
1/2 cup chicken broth
1/4 tsp. thyme
1 pound sea scallops
1 cup heavy cream
2 tbsp. fresh lemon juice
cooked pasta Melt butter in skillet over medium high heat. add leeks. Cook 3
minutes and add wine, chicken broth and thyme. Bring to boil and
add sea scallops. Cover and simmer 5 minutes. Remove scallops. Add
cream and bring to boil. Reduce heat and simmer 5 minutes. Add
lemon juice and simmer 30 seconds. Add scallops and heat through. Toss with pasta. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Basic Tomato Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
1 onion
6 cloves garlic -- finely chopped
7 pounds vine-ripened tomatoes -- cut in chunks OR
4 cans Italian style tomatoes drained
-- (28 ounce) finely chopped
2 tablespoons tomato paste
2 teaspoons dried oregano
salt and pepper Heat olive oil in large dutch oven. Add onions and cook,
stirring often. Add garlic and cook for 30 to 60 seconds.
Add tomatoes, tomato paste and oregano. Bring to boil.
Simmer uncovered over low heat stirring frequently until
the tomatoes cook down to a thick mass. Puree the tomatoes
by working them through a sieve into a large saucepan.
Don't use a processor (it grinds the seeds and makes the
sauce bitter). Taste and adjust seasonings according to your taste. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Roasted Garlic Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1 head garlic
2 tablespoons water
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1 cup heavy cream
1/4 cup parsley -- chopped
cooked spaghetti Preheat oven to 350. Place garlic head in custard cup with
water. Cover with foil and bake 1 hour. When cool enough to
handle, squeeze garlic from skin. Press through sieve into
medium saucepan. Stir in chicken broth, salt, pepper and thyme. Cook over
medium heat until reduced by half. Stir in cream, boil
until thickened, 5 to 10 minutes. Toss with parsley and
cooked spaghetti. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Olive Pasta Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
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1 cup Greek olives -- pitted
2 tbsp. olive oil
1/2 tsp. pepper
1/2 cup chopped parsley
1 tsp. minced garlic
1/2 cup cooking pasta water
1 pound cooked pasta Pit olives and puree in food processor with olive oil and
pepper. Stir in parsley and minced garlic. Add 1/2 cup
cooking pasta water and toss with pasta. Formatted in MasterCook by Art Guyer [thepoint@beachlink.com] - - - - - - - - - - - - - - - - - - | 
