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Pasta Information: Sauce Recipes |
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Back to Great Pasta Recipes | More Pasta Recipes | Pasta Information
Matching Pasta with Sauce Which pasta is best for your sauce? Smooth, thinner sauces pair best with flat, narrow and long pastas. The sauce clings better to the larger surface area. Chunkier, heavier sauces, on the other hand, do best with short, wide and sturdy pastas. And sauces with small bits of meat and vegetables go best with hollow, twist and shapes pasta. Pasta Sauce Recipes
Basic
Tomato 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 pastaHeat 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 - - - - - - - - - - - - - - - - - - * 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 thymeHeat 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 - - - - - - - - - - - - - - - - - - * 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 spaghettiSoak 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 - - - - - - - - - - - - - - - - - - * 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 -- optionalCook 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 - - - - - - - - - - - - - - - - - - * 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" ringsHeat 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 - - - - - - - - - - - - - - - - - - * 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 PastaHeat 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 - - - - - - - - - - - - - - - - - - * 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 pastaMelt 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 - - - - - - - - - - - - - - - - - - * 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 pepperHeat 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 spaghettiPreheat 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 - - - - - - - - - - - - - - - - - - * 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 pastaPit 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 - - - - - - - - - - - - - - - - - - |
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