Tuscan Pasta Sauce Food

TUSCAN PASTA SAUCE

Steps:

• In a skillet, heat the oil over medium heat.
• Cook the onion and shallot until soft and translucent, about 7 minutes.
• Add the garlic and continue cooking for 1 additional minute.
• Add the wine and simmer until reduced by half, about 4 minutes.
• Add the tomatoes and simmer for 20 minutes.
• Add the cream, olives and capers and simmer for about 7 minutes.
• Adjust seasoning to taste.
• Serve over your favourite pasta!

TUSCAN RED, WHITE & GREEN PASTA SAUCE

Steps:

• In a large skillet or Dutch oven brown sausage with red pepper and Italian seasoning (I squeeze it out of the casing so it crumbles like ground beef).
• Add onion and garlic, sautee until onion is translucent but not brown, about 4 minutes.
• Add beans, tomatoes and spinach and stir well.
• Add beef broth a little at a time, stirring as you add, until you get the desired consistency (mine was very chunky).
• Simmer covered about 10 minutes, allowing flavors to meld.
• Serve over pasta of your choice.

CREAMY TUSCAN PASTA SAUCE

Steps:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

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.

ITALIAN PASTA SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
• Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.