I don't want to have to wait ten days, or clean sixty pots. Just a quick simple recipe.Does anybody here have an easy and quick recipe for a nice healthy pasta sauce?
I like this sauce; It has some fat, but it's good fat, and you can make it in the microwave in one dish!
This is for only one serving; adjust as nessecary!
Add:
1 tblspoon Extra Virgin Olive Oil,
1/2 tblspoon margarine,
1-3 cloves of garlic, chopped very finely, more for more heat,
a pinch of salt,
a grind of pepper (if you like it, I don't put it in)
1/4 teaspoon warm water
2 teaspoons parmesean cheese
A sprinkle of dried Chives (optional, for color.)
to a microwave-safe dish. You can play around with the amounts, and add other things for a kick! Cover with a paper towel and put into the microwave for 15 seconds. Watch it until the butter and cheese start to melt; the cheese won't ever melt completely. Take it out and toss it into some spaghetti or some other pasta. You can add more margarine; don't use butter, it makes it taste weird. Play around, like I said, til you get it just right. Experiment with different ingredients (Chyenne pepper in place of the garlic is interesting!) Happy pasta eating!Does anybody here have an easy and quick recipe for a nice healthy pasta sauce?
Sautee som echicken in a little bit of olive oil
Add 1 cup of Chicken Broth
1 TBSP of butter of Margerine
2 slices of lemon
1/2 boullion cube
Pinch of Tyme
Handful of Broccoli
1 diced tomato
Sauttee until sauce thickens and broccoli is cooked
Mix in pasta and serve
BP
Here's the one I made for lunch today...
1/2 cup frozen chopped onion
teaspoon of finely chopped garlic
tablespoon shopped parsley
a little olive oil for the bottom of the frying pan
1 large tin of tuna in olive oil (or two small)
Spaghetti sauce spice mix
Saut茅e the onion with the garlic until the onion is transparent
then add the parsley, the spices and the flaked tuna with its oil.
Cook over a low flame for about five minutes.
Meanwhile cook your pasta...
Serve immediately.
(I add a shot glass of vermouth to the sauce when it starts to bubble and let it simmer the alcohol away in the sauce ...about 5 min. gives it a nice flavour)
If you don't have prepapared spaghetti spice mix, then use 1 tsp. of thyme, 1 tsp. oregano a dash or 2 of paprika, salt %26amp; pepper to taste.)
chopped tinned tomaotes, garlic, salt, pepper.
Make some pesto. Get a few big handfuls of fresh basil, a clove or two of garlic, about half a cup each of olive oil, shredded parmesan cheese and about a quarter cup pine nuts or walnuts. Put in blender and puree. Its awesome.Dont forget the salt.
You can serve it room temp over hot pasta or heat it up if you want. Leftover pesto can be frozen. Add pesto to sour cream or yogurt for a yummy dip. Spread it on bread and toast it. Whatever
This is a easy real yummy recipe. Get fresh Spinach leaves and put them in blender, add enough tomato sauce to make sauce as thick or thin as you want. Pour into sauce pan and heat. spice to taste. Pour over pasta.
This recipe is easy, versatile, healthy %26amp; YUMMY!
Healthy Pasta Sauce
Ingredients:
2 large tomatoes, diced
1/3 cup (about 100 mL) extra virgin olive oil
3 drops of vanilla extract
5 drops of balsalmic vinegar
oregano, thyme, basil, sage, parsley, and lemon pepper to taste
Directions:
Mix and serve over warm pasta and add additional olive oil if needed.
Serves: 2
Pasta Puttanesca
1 can crushed Roma tomatoes, about 28 oz.
2 T. olive oil
1 clove garlic, minced
1 sm. onion, chopped
1/2 c. sliced black olives
1/4 c. artichoke hearts (canned, packed in water)
1/4 c. sun-dried tomatoes
1-2 T. capers
1/4 c. chopped fresh parsley
1/4 c. dry white wine
Salt and pepper to taste
1/2 lb. linguini
Parmesan, Romano or Asiago, grated (or cheese substitute, for Vegetarian recipe)
In a lg. frying pan or pot, heat oil. Saut茅 onions about 1-2 minutes, add garlic and saut茅 about 1 more minute. Add olives, artichokes, sun dried tomatoes, capers and parsley; saut茅 1-2 more minutes. Add wine and canned tomatoes; stir to mix well. Season to taste with salt and pepper. Note: if the tomatoes seem to be too acid-tasting, add a small spoonful of sugar (but go easy on the sugar). Taste and adjust seasonings. Reduce heat to low and let simmer 5 minutes while the pasta cooks. Drain pasta well, toss with sauce and serve immediately with cheese, a tossed salad and some good Italian bread.
Nonni's Spaghetti Gravy
2 tablespoons Extra Virgin Olive Oil
1/4 cup chopped onion
1 chili pepper
1 clove garlic (leave whole)
1/4 cup minced parsley
1/4 cup small whole basil leaves or 4 鈥?5 large leaves, chopped
1 cup fresh or canned plum tomatoes
2 cups fresh or roasted cherry tomatoes
Heat the olive oil in a large saut茅 pan and then add the onion, garlic, parsley, basil, and tomatoes. Slit the chili pepper and squeeze the seeds into the pan. Simmer for 10 minutes, stirring occasionally. Remove the garlic clove and either refrigerate the sauce until ready to use or keep warm until pasta is cooked.
You can add meat if you want~this is just a basic sauce (actually Italians call it gravy).
Source(s):
Husband is Italian~This is his mother's recipe. It is a southern Italian recipe. I hope you like it :)
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Grandmas spagetti sauce
extra virgin olive oil
1 Package cut pork chops 1/4 inch thick bone in( 6 to 8 chops )
1/2 chopped yellow onion
1 basket small button mushroom
8 large can hunts brand tomato sauce
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )
Heat some olive oil in bottom of a large kettle then, add pork chops and brown on both sides
Then add the chopped onions and cook till translucent.
When the onions get transparent and have cooked down add cans of sauce and seasonings and the cut and diced mushrooms . Then reduce heat to a low simmer and cook several hours till the meat is tender and falling off the bone . Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
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NICK'S SPAGHETTI SAUCE
This sauce is from my Italian~Grandmother except that to save time I have substituted for pork chops the JD Sausage and the Ground beef, and substituted Hunts spagetti sause for hunts Tomato sauce to save cooking time and make a smaller portion for 2 to 4 people.
extra virgin olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
1 tsp Italian seasoning-basil, oregano,
2 turkish bay leaves
1 dash salt (to taste)
2-3 dash sugar (to taste)
splash of wine* optional ( I use chella lambrusco )
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
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Source(s):
http://www.olivegarden.com/recipes/.....鈥?/a>
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Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg
2 cloves of garlic
Mix very well add a little water if too dry. Shape into 2-inch balls.
Fry in a heavy skillet spayed with Pam.
Added chopped garlic as you fry
when browned add to sauce.
Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce
Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves
Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1陆 hours. Add the basil and Romano cheese. Simmer another 陆 hours. Serve over your favorite pasta
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NICK'S SPAGHETTI SAUCE
olive oil
1/2 pkg jimmy dean spicy hot sausage
1/2 pound ground beef
1/2 chopped yellow onion
1 small can mushroom stems and pieces, diced
1 large can hunts brand spaghetti sauce with mushrooms
1 large can hunts brand spaghetti sauce with meat
2 cloves garlic, peeled and cut on ends
Italian seasoning
2 bay leaves
1 dash salt (to taste)
1 dash sugar (to taste)
Heat some olive oil in bottom of a large kettle then, add sausage and beef together and brown meat.
Then add the chopped onions and the mushrooms and saute to cook down and remove excess moisture.
When the onions get transparent and have cooked down add cans of sauce and seasonings. Then reduce heat to a low simmer and cook till small boil point. Careful to stir continually so as not to burn the sauce on the bottom of pan.
Serve over your favorite pasta or use for manicotti or lasagna.
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Got a couple good ones for you:
** Mark Strausman鈥檚 Tomato Sauce **
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. (';CENTO'; is one brand.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Pur茅e tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and saut茅 until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the pur茅ed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
--Martha Stewart website (pre-jail)
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** Basic Tomato Sauce**
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali, FoodTV
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** Amazing Homemade Spaghetti Sauce **
2 small onions, chopped
4 cloves garlic, chopped
1/4 cup vegetable oil
2 (28 oz) cans diced tomatoes, undrained
2 (12 oz) cans tomato paste
8 cups water
1/4 cup sugar
2 Tbsp. dried Italian seasoning
1 Tbsp. salt
1 Tbsp. dried basil
2 tsp. black pepper
1 tsp. dried crushed red pepper
Saute onion and garlic in hot oil in Dutch Oven over medium heat for 10 minutes or until onion is tender.
Stir in diced tomatoes and remaining ingredients.
Bring to a boil, reduce heat, and simmer uncovered, stirring often, 2 hours.
Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg
2 cloves of garlic
Mix very well add a little water if too dry. Shape into 2-inch balls.
Fry in a heavy skillet spayed with Pam.
Added chopped garlic as you fry
when browned add to sauce.
Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce
Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves
Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1陆 hours. Add the basil and Romano cheese. Simmer another 陆 hours. Serve over your favorite pasta
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LASAGNA SUPREMO: (The Best Lasagna Ever!)
This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.
FOR THE LASAGNA
1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)
FOR MARINARA SAUCE
2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar
8 servings
1 hour 45 minutes 45 mins prep
FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.
FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, or anything that calls for a Marinara sauce.
Pasta Sauce #1
This is the best pasta sauce you will ever have. I guarantee it. It is not to sweet, not to spicy, not to acidic. It's just darn good!
4 cloves garlic
1 teaspoon kosher salt or sea salt
3 tablespoons of a robust extra virgin olive oil (it does make a difference)
1/2 medium onion, diced
3/4 cup chicken broth
1 (24 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried parsley
1/2 teaspoon dried basil
4-6 servings
1. On your cutting board, chop and smash the garlic into a paste with the salt.
2. Heat a large saucepan with the oil in it over medium-high heat.
3. Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
4. Add the chicken broth to the pan and scrape the bottom to get all the';flavor'; bits off of it.
5. Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
6. Add the tomato paste and all of the seasonings except the parsley and basil.
7. Stir to combined.
8. Bring to a soft boil, turn the heat to low, and cover.
9. Let it simmer for 1 to 1 1/2 hours, stir occasionally.
10. Add the parsley and basil.
11. Serve over pasta, rice, pizza, anything.
And all in ONE pan!
YOU WANT QUICK?? YOU WANT SIMPLE??
YOU GOT IT!!!
I have prepared this recipe for people who hate pasta and for people to love pasta and the response is always the same. They love it. No meat, No measuring, No mess - and it's totally vegetarian and so easy that the hardest part is hiding the cans.
I called it originally Bachelor's Spagetti, because a bachelor living on pasta can cook it up quick!
1 can tomatoe Paste (8 oz)
1 can Hunt's Diced Tomatoes with Basil, Garlic and Oregano (14.5 oz)
1 can Hunt's Diced Tomatoes with Baslamic Vinegar, Basic and Oil (14.5 oz)
1 can Hunts Diced (or Stewed) tomatoes.
Mix them all, simmer slowly for 15-20 min.
Done. Serve over ANY pasta. It's great!
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