PASTA SAUCE WITH ITALIAN SAUSAGE
A flavorful homemade recipe for those who are tired of sweet pasta sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.
Provided by CRAIG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
- In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
- Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.
Nutrition Facts : Calories 339.2 calories, Carbohydrate 11.4 g, Cholesterol 58.1 mg, Fat 24.6 g, Fiber 2.3 g, Protein 18.5 g, SaturatedFat 8.5 g, Sodium 1517.8 mg, Sugar 5.9 g
SAMBUCA TOMATO SAUCE
This recipe has all the elements to enhance lightly grilled summer shrimp, steamed cherrystones or mussels & maybe even as a base for stewed quarters of blue crab. The anise flavor of Sambuca should meld beautifully with the brightness of fresh tomatoes & the pungency of fresh Genovese basil. The author suggested it on bruschetta (mmmm toasty grilled chunks of olive oil brushed country bread!) This recipe was a Washington Post 2008 Top Tomato Recipe Contest finalist from Susan Lee Mahan of Bethesda. Strong work Susan! She also suggests slipping the tomato skins before proceeding with the recipe - up to you - I don't mind them a bit. Dreaming of summer 'maters.... I hope lining up some outstanding tomato recipes doesn't constitute "counting yer chickens..."
Provided by Busters friend
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
- Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
- Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
- Adjust seasoning as needed; drizzle with a little oil just before serving.
PRAWNS SAMBUCA
Steps:
- In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;
SAMBUCA CHOCOLATE SAUCE
Steps:
- In a small heavy saucepan combine water and sugar and boil, stirring, until sugar is dissolved. Remove pan from heat and whisking cocoa powder, whisking until smooth. Whisk in salt, cream, and butter and return pan to moderately low heat, whisking until butter is melted. Simmer sauce until thickened slightly, about 2 minutes, and stir in vanilla and Sambuca. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Serve sauce warm over ice cream.
SAMBUCA SHRIMP
Make and share this Sambuca Shrimp recipe from Food.com.
Provided by KelBel
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
- Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
- In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
- Add Sambuca and flambe, (if open flame, remove from heat).
- Reduce heat immediately and add the butter, garlic and cream mixture.
- Simmer for about 5 minutes and serve immediately.
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