Connies Calabrian Pasta Sauce Food

CALABRIAN CHILE PASTA

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

CALABRIAN CHILI PASTA

Steps:

• Gather the ingredients.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and salt; cook, stirring, until the onion is softened, about 5 minutes.
• Coarsely chop the sun-dried cherry tomatoes, then add them to the pot. Add in the Calabrian chili paste and cook for 1 to 2 minutes to soften.
• Add the can of peeled tomatoes, breaking up the tomatoes with the back of a wooden spoon. You want some rough chunks of the tomato, so don't break them down completely. Add in the dried oregano and lemon juice; allow to simmer over low heat for 5 to 6 minute, stirring occasionally.
• While the sauce is simmering, cook the pasta in salted water according to the package instructions until al dente. Reserve 1/4 pasta cooking water, then drain the pasta. Set the reserved water aside. Add the butter to the sauce along with the cooked pasta. Continue to cook over medium-low heat, stirring until the pasta is coated in sauce.
• Add 1 tablespoon of the reserved pasta water at a time until you reach your desired sauce consistency. Stir in about half of the parmesan cheese.
• Taste the sauce and adjust the seasoning with salt and pepper, if necessary. Top the Calabrian chili pasta with more parmesan cheese, if desired, and serve immediately.

CONNIE'S CALABRIAN PASTA SAUCE

Steps:

• Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
• Crush the garlic using a garlic press, or finely chop.
• Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
• Add the oil to a large, heavy stock pot.
• When shimmering, add the fennel and saute until it's starting to lightly brown.
• Add the garlic and stir just until it's fragrant.
• Immediately add the processed tomatoes.
• Add the tomato paste, basil, and spices.
• Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
• Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
• Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
• After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
• When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.

ABRUZZI SHRIMP PASTA SAUCE

Steps:

• If you plan on using fresh tomatoes, simply wash, take stem area off, and place in blender to puree.
• Place tomatoes, olive oil, whole cloves of garlic, parsley in large pot and cook slowly for 30 minutes, stirring every 15 minutes.
• If using fresh tomatoes, it will need extra cooking time of 15 minutes. Garlic cloves should be very soft and sauce should have nice consistency- not watery.
• During last 15 minutes add the shrimp.
• Season to taste with salt and some red pepper flakes if you like.
• Place water to boil in another large pot.
• when boiling add a tablespoon of oil(prevents pasta from sticking).
• Place pasta in boiling water & stir, stir often.
• Put timer on for exactly 11 minutes.
• Drain pasta, place in large platter & mix together with sauce. Enjoy!