Tomato Puree Spaghetti Sauce Food
PASTA WITH TOMATO CREAM SAUCE
Recipe video above. Pasta in a pink tomato cream sauce! You'll love how creamy this sauce is, how there's plenty of it and yet you don't need gallons of cream. Slurp-worthy as it is, or use it as a base for add ins of your choice - suggestions in the recipe notes.
Provided by Nagi
Categories Mains
Time 20m
Number Of Ingredients 11
Steps:
- Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
- Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent - about 2 minutes.
- Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
- Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
- Serve immediately, garnished with more parmesan and parsley if desired.
Nutrition Facts : ServingSize 284 g, Calories 546 kcal
SPAGHETTI SAUCE
The longer you let it cook the more the flavor stands out. After I've cooked it for an hour, I usually add meatballs or sausage, and let them cook right into the sauce. My Grandmother used to make it in the morning for dinner that night.
Provided by KIMMIE KOO
Categories Sauces
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
- Set on medium-low heat and cover.
- Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
- Sprinkle with a dash of salt and pepper to taste.
- Sauté until onions are clear but not browned.
- Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
- Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
- Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
- Turn to low heat and simmer, covered at least 1 hour.
- Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.
Nutrition Facts : Calories 139.9, Fat 2, SaturatedFat 0.3, Sodium 862.9, Carbohydrate 29.8, Fiber 7.1, Sugar 13.4, Protein 6.4
SPAGHETTI WITH FRESH TOMATO SAUCE
Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese
Provided by Sarah Cook
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn't big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
- Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 598 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
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