My Favorite Italian Pasta Sauce By Sy Food

SPAGHETTI WITH QUICK PESTO TOMATO SAUCE

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

ITALIAN PASTA SAUCE

Steps:

• In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

MY FAVORITE ITALIAN PASTA SAUCE BY SY

Steps:

• PREPARATION:.
• Remove the stem from the portabella mushrooms and cut into small 1 inch thick slices, then cut into smaller bite-size pieces, set aside.
• Cut the swiss cheese into thin strips, set aside.
• Grade the mozzarella cheese, set aside.
• Cut the olives into big pieces (circle shaped), set aside.
• Cut the sun dried tomatoes into small slices (or slice other tomatoes if used, in small bite-size pieces), set aside.
• COOKING INSTRUCTIONS:.
• In a big pot add enough water to cook the paste, then bring to a low boil, add the paste and 1 tablespoon cooling oil (one quick stir), then cook until "al dente" (about 15 or more minutes), drain and put back into the pot, set aside.
• While the paste is cooking, in a cast iron skillet add 1 tablespoon cooking oil, then add the two sausages, turn and cook until done, remove from the pan and cut into small bite-size pieces, set aside.
• In the skillet add 1 tablespoon oil, then add the portabella mushrooms and the Worchester sauce (or soy sauce), stir-fry for about 1 minute.
• Next add back the hot sausage, the olives, sun dried tomatoes (or other tomatoes), stir-fry for 1 minute, set aside in the skillet.
• In the big pot with the paste, add the tomato sauce (or other sauce of your choice), add the basil, stir for 1-2 minutes to warm up and coat the paste.
• Next add back the sausage, mushroom, olives, sun dried tomatoes and toss to coat all.
• Now transfer all to a big serving plate (one that you can use in a broiler).
• Place the swiss cheese and mozzarella on top of the paste (alternate each to form a pattern).
• Next place the paste plate with the cheese into a broiler to melt the cheese (3 minutes.).
• Remove from the broiler and serve.
• Enjoy.
• NOTE:.
• This recipe uses one 12 oz jar of tomato pasta sauce (again, please use your favorite sauce) and it might not be enough sauce for your liking, so add more sauce as needed.
• Also, you can add anchovies, artichokes, or other foods of your choice, to make this recipe one of your favorites.

SAN MARZANO TOMATO SAUCE

Steps:

• Cook garlic: In a large pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
• Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid - but not completely, and simmer on LOW heat for 4+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
• For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
• Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!

FAMILY-FAVORITE PASTA SAUCE

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 hours or until flavors are blended. Serve with pasta. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

RICH ITALIAN PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. , Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

MY FAVORITE PASTA SAUCE

Steps:

• Combine whipping cream and chicken broth in a sauce pan and bring to a boil.
• Reduce heat and simmer for 25 minutes or until thickened and reduced to 2 cups.
• Remove from heat.
• Add Parmesean cheese, peas, and bacon.
• Stir until cheese melts.
• Toss with favorite pasta.
• I use regular spaghetti pasta.