Slow Roasted Tomato And Parma Ham Pasta Sauce Food

SLOW-ROASTED TOMATO SAUCE WITH PASTA

Steps:

• Heat the oven to 325 degrees. Drain the tomatoes, then transfer them to a baking sheet. Gently break the tomatoes up with your hands or kitchen scissors into a mix of big and little chunks. Stir in the garlic, olive oil, hot sauce, if using, and salt.
• Roast, stirring occasionally (and more frequently after the first hour of cooking), until the tomatoes turn dark red and the edges begin to caramelize, about 2 hours. Mash with a fork to break up the garlic and any remaining chunks of tomato.
• Bring a large pot or Dutch oven of heavily salted water to the boil. Cook your pasta al dente according to package directions. Reserve 1 cup of the pasta water, and drain the pasta. Return the pot to the stove, turn the heat to medium-high, then add the tomato sauce and 1/2 cup of pasta water. Let simmer until combined, glossy and saucy, about a minute or 2, adding more pasta water as needed. Add the pasta and toss to coat.

PENNE AL BAFFO (CREAMY TOMATO-HAM PASTA)

Steps:

• Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
• Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
• While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
• Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.

SLOW ROASTED TOMATO AND PARMA HAM PASTA SAUCE

Steps:

• Cut each tomato in half and cover the base of a shallow cooking dish.
• Sprinkle over with 1 tbsp olive oil.
• Cut an onion up and mix in with the tomatoes.
• Sprinkle with garlic and salt and pepper.
• Add the parma ham, cut into strips and toss the tomato mixture with your hands.
• Cook in a medium oven (180 degrees) for 1 hours.
• Cook pasta according to packet instructions-fresh spaghetti works very well.
• Add the sauce to the pasta and mix through.
• Serve topped with parmamsan and fresh basil.

TOMATO HAM PASTA

Steps:

• Cook pasta according to package directions. , Meanwhile, in a skillet, saute garlic in oil until tender. Add tomatoes; simmer for 5 minutes. Stir in ham and seasonings. Cook 8 minutes longer or until heated through. Drain pasta; add to ham mixture.

PARMESAN PEPPERONI PASTA SAUCE

Steps:

• Make pasta sauce as directed, (I use Knorr Parma Rosa).
• Boil 1 pkg gnocchi.
• Add can of cheddar cheese soup to sauce.
• Add 1/2 can milk (instead of whole can as directed on label) to sauce.
• Add diced pepperoni.
• Stir until well mixed.
• Enjoy.