SPICY TOMATO SAUCE (MARTHA STEWART)
I pulled this recipe out of a Martha Stewart magazine years ago. If you like your sauce with a kick, you'll like this. Its so easy and pretty healthy. She mentions that since the sauce is so simple its best ot use good-quality Italian tomatoes.
Provided by Lucky in Bayview
Categories Low Protein
Time 35m
Yield 1 1/4 Cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat.
- Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
- Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
- Raise heat and bring to a boil.
- Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
- Cook unitl sauce thickens, about 25 minutes.
- Remove from heat, transfer to a service dish, and garnish with parsley.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 1, Sodium 287.6, Carbohydrate 8.9, Fiber 2.1, Sugar 4.8, Protein 1.8
PASTA WITH SPICY SAUSAGE, RADICCHIO, AND SUN-DRIED TOMATOES
Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.
Provided by Mindy Fox
Categories Pasta Sausage Radicchio Dinner Kid-Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
- Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3-5 minutes more.
- Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.
SPICY SUN-DRIED TOMATO PESTO
Provided by Geoffrey Zakarian
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions.
- While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water.
- Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately.
- Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.
PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE
An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe
Provided by Hollander Finegold
Categories Milk/Cream Dairy Pasta Pepper Tomato Kid-Friendly Dinner Party Noodle Bon Appétit Oregon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes (4 main-course) servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
SPICY SUN-DRIED TOMATO SAUCE
Medium-spicy flavor, tangy tomato taste (only for real sun-dried tomato lovers) and a bright, sweetish accent from the touch of orange and cinnamon. Use the best sun-dried tomatoes for this recipe. Try it on pasta (I suggest about 1/2 cup per 4 ounces pasta) with parmesan cheese or crumbled feta or toss with beans. It would also make a terrific pizza sauce. This recipe is easily halved and the sauce can be frozen. From Angelica's Home Kitchen in NYC, voted 2006 best vegetarian restaurant.
Provided by Kumquat the Cats fr
Categories Sauces
Time 50m
Yield 7-8 cups, 16 serving(s)
Number Of Ingredients 14
Steps:
- Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside.
- In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt.
- Reduce heat to low, cover the pan, and simmer for 20 minutes.
- Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil.
- Reduce heat to low and simmer, uncovered, for 10 minutes.
- Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar.
- Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.
PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE
Make and share this Pasta With Spicy Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat.
- Add garlic; sauté 1 minute.
- Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
- Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
- Drain, reserving 3/4 cup pasta cooking liquid.
- Return pasta to pot.
- Add sauce, cheese and 1/2 cup basil and toss to coat.
- Add enough reserved cooking liquid to pasta to moisten if dry.
- Season with salt and pepper.
SPICY SUN-DRIED TOMATO AND FETA SAUCE
A wonderful, fast sauce. This pasta dish is definitely good enough for company. Cooking time includes the time it takes to boil the pasta.
Provided by evelynathens
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until al dente.
- Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat.
- Add garlic and cook 30 seconds.
- Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil.
- Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
- Mix in basil and both cheeses and stir until cheeses melt.
- Season to taste.
- Remove sauce from heat.
- Drain pasta.
- Add to skillet; toss to coat with sauce.
- Serve immediately.
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Make and share this Pasta with Spicy Shrimp and Sun-dried Tomatoes recipe from Food.com.
Provided by PaulaG
Categories Spanish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Add shrimp and sauté until pink, about 2 minutes.
- Using slotted spoon, transfer shrimp to medium bowl.
- Add remaining 1 tablespoon oil to same pot.
- Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
- Sauté until shallots are soft, about 4 minutes.
- Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
- Mix in basil.
- Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
- Drain.
- Add pasta to sauce.
- Toss over medium heat until sauce coats pasta.
- Season with salt and pepper.
- Transfer to bowl; top with cheese.
Nutrition Facts : Calories 708.3, Fat 25.7, SaturatedFat 8.1, Cholesterol 176.6, Sodium 1259.1, Carbohydrate 85.1, Fiber 7.1, Sugar 9.2, Protein 35.9
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Provided by Bonnie Wilkens Metully
Categories Pasta Shellfish Tomato Sauté Quick & Easy Basil Shrimp Winter Bon Appétit
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.
RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE
Provided by Jennifer Parisi
Categories Olive Pasta Tomato Appetizer Sauté Vegetarian Quick & Easy Feta Parmesan Basil Bon Appétit California Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
- Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
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- When the pasta is al dente, stir in the spinach and basil and cover the top with the tomato slices. Broil until the tomatoes wilt and are brown in a few places, about 10 minutes. Sprinkle the buttered breadcrumbs on top during the last minute. Serve with a sprinkle of parsley.
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- Put the sun-dried tomatoes and their soaking liquid in a blender. Add the Worcestershire sauce, lemon juice, and salt and blend to a coarse puree.
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