Attn: Italian Curlies!

Do any of you have good sauce recipes (for pasta obviously)? Any that you're willing to share that is. My grandma is very stingy about hers. [img]images/smiles/icon_smile.gif[/img]
Anyone? [img]images/smiles/icon_confused.gif[/img]
<BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by Jessica, chi-town curly:
Do any of you have good sauce recipes (for pasta obviously)? Any that you're willing to share that is. My grandma is very stingy about hers. [img]images/smiles/icon_smile.gif[/img]<HR></BLOCKQUOTE>

I'm not Italian, but the title of the thread intrigued me. Glad I checked!

A friend (she's Italian) gave this quick sauce recipe to my hubby a few months ago, and we love it, even though the cream/yoghurt bit sounded odd at first. Quantities for herbs and the cream are inexact, my apologies. This recipe makes enough for 2 dinner servings + 1-2 leftover lunch size servings.

2 Tbsp olive oil
2 cloves garlic, minced.
1 can of stewed tomatoes, undrained
fresh or dried oregano
fresh or dried basil
dollop of cream or yoghurt

Warm the olive oil in a cast iron skillet, add mince garlic and sautee.
Add can of tomatoes and herbs, stir, mash up tomatoes a bit. Let tomatoes heat through and the juices reduce slightly
Stir in the cream or yoghurt to distribute, being careful not to let it curdle.
Heat through, let sauce reduce until it reaches desired consistency.

This sauce is good with or without cooked meat, which I add after the cream has reduced slightly.
Ciao,

A basic recipe is this:

If you live near a Wild Oats/ World Market buy some Pomi tomatoes or Marinella tomatoes (they are like canned tomotoes without the skin but in tomatoe juice, straight from Italia)! Put it in a pot on the stove.

Add some olive oil. Then put in a far bit of fresh basil or the basil that is dried (your choice).

I don't usually measure it out, just put in what seems right. Depending on how many you are serving - I usually use one can of Marinella tomatoes. Also you can add some salt for flavor. Then just cook it - usually I let it start to bubble then I turn it down and throw in the pasta to another pot of boiling water. If it looks to thick just add a little water. (I never like my sauce thick)


Buon appetito!

[img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_smile.gif[/img]
Ciao,

A basic recipe is this:

If you live near a Wild Oats/ World Market buy some Pomi tomatoes or Marinella tomatoes (they are like canned tomotoes without the skin but in tomatoe juice, straight from Italia)! Put it in a pot on the stove.

Add some olive oil. Then put in a far bit of fresh basil or the basil that is dried (your choice).

I don't usually measure it out, just put in what seems right. Depending on how many you are serving - I usually use one can of Marinella tomatoes. Also you can add some salt for flavor. Then just cook it - usually I let it start to bubble then I turn it down and throw in the pasta to another pot of boiling water. If it looks to thick just add a little water. (I never like my sauce thick)
Sometimes putting bay leaves (dried herb) in the sauce tastes really good.

Buon appetito!

[img]images/smiles/icon_biggrin.gif[/img] [img]images/smiles/icon_smile.gif[/img]
ME! ME!
Okay, 2 sauces for pasta - spaghetti, penne..
SALSA AL POMODORO
1 - brown 1/2 onion and 1 clove garlic (minced) in 3 Tbsp olive oil
2 - add 1 can Marinella tomatoes, salt, 3 leaves fresh basil and let it simmer != minutes

PESTO
1 - put in a blender: 40 leaves of fresh basil, 1 clover garlic, salt, 1 tbsp olive oil. Mix for 30 seconds.
2 - add 30 grams pine-seed, 3 tbsp parmigiano reggiano, 2 tbsp olive oil - then mix again. It must be an emerald sauce.
3 - last, add 2 tbsp of water from the cooked spaghetti.

buon appetito!
Great Sauce is never quick!!! If you walk down an Italian town on a Sunday, the air is filled with the smell of sauce aahhhhh.

Here is my special marinara:

2 cans of contadina tomato paste(medium)
2 1/2 cups water
1 can of delmonte stewed tomatoes chopped
2 cloves of garlic
1/2 med onion
good dollop of olive oil (Phillipo Berio)
1 boullion of chicken or beef flavor
1 tbsp salt
1 tsp pepper
5 tbsp sugar
pinch of baking soda
fresh basil

go through the process of sauteing the onions and garlic
add tomatoes, paste, water add all other ingredients and bring to a simmer. Lower heat to low and continue cooking a few hours. You may adjust for water content and thickness. Stir frequently!!!! Buon Appetito!
I pour some olive oil in the bottom of the pot and cook down some garlic and onions on low, stirring and watching to not burn garlic. Then I add 2 large cans of tomatoes. I used puree, but it depends on if you like chunks of tomatoes or not. And a can and 1/2 water. A small can of tomato paste. A tbsp of basil/oregano (italian seasoning), cooked on low for a few hours, stirring frequently.

I like adding meatballs and sweet italian sausage, which I brown first before cooking the rest of the way in the sauce. Adding pork chops adds nice flavor too.

When I make meatballs I add about 1/2 to one cup of seasoned bread crumbs, 2 eggs, french onion soup mix, and some parmesan cheese, hand mix, and brown before tossing in the sauce.

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Yep Sunday dinner was always "macaroni and gravy".
Our old family recipe is simple, nothing fancy, no secret ingredients. : )

big can of crushed tomatoes
big can of tomato sauce
big can of diced tomatoes
lots of fresh chopped garlic (none of that gross stuff in a jar)
lots of hot pepper seeds, oregano, bay leaves
salt, pepper (a bit of sugar if you think the tomatoes are super acidic).
mushrooms
parm cheese

Throw in a big pot and simmer for many hours (at least 3 or 4), stirring often.
Add meatballs, chicken, pork, sausage, pepperoni, whatever you like.
My grandmother bought olive oil by the gallon jug but never put it in her sauce. And never onion or green pepper (those were for cacciatore not sauce). So I make mine just like she did. Just made a big batch last night. I love sauce! : )
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
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I learned recently that Puttanesca (a type of sauce) translates to "whore sauce" and it refers to the sauce prostitutes would make when they went home in between their "jobs".
I love seeing that on menus. It makes me giggle like a 13 year old boy. : )
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Feb 2014**
https://www.facebook.com/lifetheuniverseandtodd

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