Recipe: 17 Pasta Sauce Recipes: TALK TKL Chat - 01-21-98

Salmon pasta sauce
Green cheese pasta sauce.
Cheese Sauce (2)
Herb Sauce
Thai Peanut Sauce
Creamy Herb Pasta Sauce
Eggplant-Mushroom Sauce
Pesto Sauce Deluxe
Tomato and Pancetta Sauce
Make-ahead Tomato Basil Sauce
Olive Garden Spaghetti Sauce
Italian Sausage and Tomato Sauce
Pasta with Walnut-Garlic Sauce
Spaghetti with Chunky Tomato Sauce
Hay and Straw Fettuccine with Red Pepper and Mushroom Sauce
Pasta with Garden-Fresh Tomato Sauce
Mixed Veggie Marinara

Ingrid F (08:38:45 am) : Salmon pasta sauce

Fish must be fresh or frozen.
Cut fish - salmon and monkfish or other firm fish - in bit-size cubes, salt
lightly.

1/2 onion chopped
1 clove of garlic, chopped
1 leek finely sliced
1 red bell pepper, chopped
1/2 cup of white wine
1/2 cup of cream
1 cube of fish bullion( or chicken bullion)

Let onions and pepper simmer in wine and cream with bullion added for 10-15
minutes. Add fish cubes, and simmer for a few more minutes.
Thicken with a little cornstarch in a few drops of water.
You may add chives or a little dill for color.
Serve with pasta.

Green cheese pasta sauce.

* cup of milk - any fat percentage will do
5-oz of green cheese - Roquefort or gorgonzola or any brand you like, but it
should be strong and salty.
a dash of Worcestershire sauce
10 drops of Tabasco sauce
just a hint of garlic powder
1 tablespoon of corn starch

Melt cheese in seasoned milk. Thicken with cornstarch in a few drops of
milk.
Serve with pasta and grated Swiss cheese.
That s all.

Good bread with a crunchy crust, a salad with green lettuce, slices of
celery and halved blue grapes, no dressing. Maybe even a cherry tomato or
two.
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Dawn/ny (11:07:59 am) :

Cheese Sauce

3 Tbsp. Butter
3 Tbsp. flour
2 c. milk
2 c. Cheddar cheese, Shredded
1/2 tsp. salt
1/4 tsp. white pepper

Yield: about 3 cups.

In medium saucepan melt butter;stir in flour until completely blended. Gradually stir in milk. Cook over medium heat, stirring constantly until thick and bubbly. Add remaining ingredients, stirring until cheese melts completely.

Cheese Sauce #2

2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. dry mustard
1 c. milk
1/3 c. Romano cheese, grated
salt and white pepper to taste

Melt butter and blend in flour and dry mustard. Stir until flour and mustard are dissolved. Continue stirring until thick and bubbly. Gradually add milk and cook, stirring until thickened. Stir in cheese; salt and pepper. Makes 1 cup.
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Dawn/ny (11:24:23 am) : Herb Sauce

2 egg yolks
2 tablespoons lemon juice
1 teaspoon salt
freshly ground black pepper
1 1/2 cups salad oil
1/2 cup chopped chives
1/2 cup chopped fresh parsley
1 tablespoon grated onion

Beat egg yolks until frothy. Beat in lemon juice, salt and pepper. Beat in the oil, about a teaspoonful at a time, until about one half cup has been added. Then add the rest of the oil, about a tablespoonful at a time, beating until the mayonnaise is thick. Stir in chives, parsley and onion. Chill until ready to serve.

You may want to used a pasteurized egg substitute for this one!!
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(11:34:23 am) : Thai Peanut Sauce

1 Tbs. red curry paste
1 Tbs. roasted chili curry (Thai chili in oil)
1 Tbs. sugar
2 Tbs. peanut butter
1 tsp. lime juice or tamarind juice
1 1/2 c. coconut milk. (approx.)
(the kind where about half the can is thick like whipped cream. Available in Asian groceries in the U.S.)
1 tsp. salt

Heat the thick part of the coconut milk over medium heat until boiling. Add the two kinds of curry paste and stir fry for about 1 minute. Add sugar, salt, lime juice and peanut butter, mix well. Simmer for about 4-5 minutes or until it boils gently, Taste and add sugar, salt or lime juice as needed.
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Csally/wv (12:36:10 am) :

Creamy Herb Pasta Sauce

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:25
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings

2 cups half-and-half
1/2 cup butter or margarine -- cut into 8 chunks
2/3 cup Parmesan, Asiago or Romano cheese -- freshly grated
3/4 cup fresh herbs -- chopped
salt and freshly ground pepper -- to taste

Note: Fresh herbs can be any combination of parsley, chives, basil, mint and
oregano.

1. Combine half-and-half and butter in a saucepan. Boil gently about 20
minutes, until mixture has reduced to 1-1/2 to 1-2/3 cups.

2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool
to room temperature and refrigerate or freeze (see Timesaver Tip).

3. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or fresh-frozen fettuccine, or
12 ounces dried, following package directions. Drain. Toss with sauce.

Makes 2 cups (4 main dish or 6 appetizer servings).

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and
refrigerated, or it can be frozen.
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Csally/wv (12:37:07 am) :

Eggplant-Mushroom Sauce

Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:35
Categories : Vegetables Make-Ahead Dishes
Pasta & Pasta Sauces Low Cholesterol
Sauces & Dressings

1 1/2 tablespoons olive oil
1 large onion -- chopped
3 cloves garlic -- minced
28 ounces canned tomatoes -- undrained
1/4 cup dry red or white wine or vermouth
1 1/2 pounds eggplant, unpeeled -- cut into 3/4" cubes
2 cups sliced mushrooms
2 teaspoons fresh basil -- finely chopped
2 teaspoons fresh oregano -- finely chopped
1/2 teaspoon sugar
salt and freshly ground pepper -- to taste

1. In a wide-bottomed pan or skillet with high sides over medium-high heat,
heat oil. Add onion and garlic; saute about 2 minutes.

2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.

3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.

4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).

5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.

Make 5 to 6 cups (5 to 6 servings).

* Timesaver Tip: Sauce can be made up t
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Csally/wv (1:32:06 pm) :

Pesto Sauce Deluxe

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:10
Categories : Sauces/Marinades Pasta

3 cups fresh basil
3 garlic cloves -- minced
2 tablespoons grated Parmesan cheese
1 cup black walnuts -- chopped
1 cup olive oil
black pepper

* The cheese is optional but, if using, use a hard cheese and grate. Use a
food processor for easiest preparation.

Chop basil leaves in food processor or blender until finely chopped. Mix the
basil with chopped walnuts, minced garlic and cheese in the processor or
blender. While machine is running, slowly pour in a thin stream of oil.
Continue blending until desired consistency. Add black pepper.
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Csally/wv (1:33:21 pm) :

Tomato and Pancetta Sauce

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:50
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings

3 pounds tomatoes, peeled -- seeded and chopped
3 tablespoons sun-dried tomatoes packed in oil -- finely chopped
2 tablespoons oil from sun-dried tomatoes
1 tablespoon olive oil
1/2 pound pancetta or slab bacon -- diced
1/4 cup parsley -- finely chopped
salt, if necessary

1. Preheat oven to 350 degrees F. Combine fresh tomatoes with sun-dried
tomatoes; set aside.

2. Pour oils into a 9- by 13-inch baking dish; place in the oven to heat the
oil, about 2 to 3 minutes. Add pancetta and return to the oven until
pancetta starts to brown, tossing occasionally with a spatula, about 5
minutes. Stir in tomatoes.

3. Bake 30 to 35 minutes, stirring occasionally, until tomatoes are cooked
and form a sauce.

4. Remove from oven; stir in parsley. Season with salt, if necessary.

5. To serve: Cook 1 pound dried pasta, such as fusilli (spiral-shaped) in
salted water, following package directions. Drain. Serve sauce over pasta
and pass 1/3 cup freshly grated Parmesan cheese at table.

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 2 months. To serve,
defrost sauce 15 to 20 minutes in microwave oven on
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Marie, NJ (4:27:16 pm) : Make-ahead Tomato Basil Sauce

2 cups chopped and seeded plum tomatoes
2 Tab. olive oil
1/3 cup chopped fresh basil
2 teaspoon chopped garlic
1 packet chicken broth powder

Sprinkle chicken broth powder over chopped tomatoes--let set for about 15
minutes.
In olive oil saut garlic and basil for about 2 minutes. Add tomatoes.
Saute for about 10 minutes. This mixture can then be frozen.

To prepare sauce: Thaw tomato mixture. Then using a hand blender, puree it.
Simmer for about 15 minutes or so. Add about 1/3 light cream. Salt and
pepper to taste. Serve with grated parmesan cheese. Goes good over bow tie
pasta.
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Rosie (6:57:51 pm) : Olive Garden Spaghetti Sauce

2 pounds ground round
2 tbsp. oil
14 oz. can stewed tomatoes
1 6oz. V-8 juice
1 pound jar Prego spaghetti sauce
1 envelope onion soup mix
1/2 cup grape jelly

Brown meat in oil until pink color disappears. Crumble with fork. Stir in
the tomatoes, V-8, Prego, soup mix, and grape jelly. Cook stirring often, 15-20
minutes or until the jelly melts and the sauce is piping hot. Serve.
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Csally/wv (12:40:42 am) :

Italian Sausage and Tomato Sauce

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:20
Categories : Make-Ahead Dishes Pasta & Pasta Sauces
Sauces & Dressings

1 1/4 pounds mild or hot fresh Italian sausage -- cut into 3/4" pieces
1 large onion -- thinly sliced
3 large garlic cloves -- minced
1 1/2 pounds fresh tomatoes, peeled -- coarsely chopped
1/3 cup Marsala wine
1/4 cup fresh basil leaves
salt and freshly ground pepper -- to taste

1. In a wide-bottomed pan or skillet with high sides over medium heat, brown
sausage for about 5 minutes.

2. Push sausage to side of pan. Add onions and garlic; saute in sausage fat
about 2 minutes. Pour off all but a thin film of fat.

3. Add tomatoes and Marsala to pan. If using dried basil, add it now. Cook
over medium heat until sauce reduces and thickens, about 5 to 10 minutes.

4. Stir in fresh basil or parsley. Season to taste with salt and pepper, if
necessary. Use immediately or cool to room temperature and refrigerate or
freeze (see Timesaver Tip).

5. To serve: Cook 8 ounces ziti or rigatoni, following package directions.
Drain. Serve sauce over pasta. Top each serving with a spoonful of ricotta
cheese.

Makes 4 cups.

* Timesaver Tip: Sauce can be made up to 2 days ahead, covered and
refrigerated, or it can be frozen.
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Csally/wv (1:23:16 pm) :

Pasta with Walnut-Garlic Sauce

Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :0:30
Categories : Main Course Pasta & Pasta Sauces
Low Sodium International Cuisine
Vegetarian Dishes

2 large heads garlic
1/3 cup olive oil
2/3 cup walnuts
1/4 cup boiling water
1 teaspoon herbal salt substitute
1/4 teaspoon cayenne pepper
6 cups cooked linguine or egg noodles
1 teaspoon chopped parsley
2 tablespoons minced fresh basil -- for garnish
2 tablespoons red bell pepper -- minced

1. Preheat oven to 300 degrees F. Slice tops of garlic heads to expose
cloves. Brush lightly with 1 teaspoon olive oil. Place on ungreased baking
sheet and roast for 20 minutes. Let cool slightly, then squeeze heads to
extract roasted cloves without peel.

2. Place garlic into a blender or food processor. Add walnuts, remaining
oil, the water, salt substitute, and cayenne. Blend until smooth.

3. Toss sauce with hot pasta, then add parsley. Garnish with basil and red
bell pepper.

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NOTES : A traditional favorite in southern France, this pasta dish is
surprisingly simple and unusually delicious. The roasted garlic gives the
sauce a sweet flavor that complements the walnuts. Decorate the top with
minced fresh basil leaves and red bell pepper. It's a rich dish, so serve it
with simple fare, such as a
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Csally/wv (1:26:31 pm) :

Spaghetti with Chunky Tomato Sauce

Recipe By : The California Culinary Academy
Serving Size : 8 Preparation Time :1:30
Categories : Light Meals Main Course
Pasta & Pasta Sauces

2 teaspoons olive oil
4 teaspoons butter
1 large carrot -- peeled and diced
2 celery ribs -- diced
1 onion -- diced
2 tablespoons minced garlic
1 teaspoon flour
3 pounds ripe tomatoes, peeled, seeded, chopped
1 tablespoon tomato paste
1 pinch sugar
1/4 cup fresh chopped basil
4 fresh parsley sprigs
2 sprigs fresh oregano
1 bay leaf
salt and freshly ground pepper -- to taste
1 pound spaghetti
grated Parmesan cheese -- for accompaniment

1. Heat oil and butter in a large, heavy saucepan over medium heat. When
butter foams, add carrot, celery, onion, and garlic, and stew gently for 10
minutes. Stir in flour and continue cooking 5 minutes. Add tomatoes, tomato
paste, sugar, basil, parsley, oregano, and bay leaf. Simmer, partly covered,
for 1 hour.

2. Remove bay leaf and herb stems. Pass sauce through a food mill or process
briefly in a food processor if you prefer a smoother texture. Adjust
seasoning to taste with salt and pepper.

3. Bring a large pot of salted water to a boil over high heat. Cook
spaghetti until just tender (about 8 minutes). Drain
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Leslie WA (7:43:15 pm) :

Hay and Straw Fettuccine with Red Pepper and Mushroom Sauce

3 cloves garlic, minced
1/2 cup butter, melted
2 sweet red peppers, cut into julienne strips
1 lb fresh mushrooms. sliced
1/2 cup canned diluted beef broth
3/4 cup whipping cream
1/2 tsp salt
3 quarts water
8 oz. uncooked fresh, fettuccine
8 oz. uncooked fresh spinach fettuccine
Freshly grated parmesan cheese

Saute garlic in melted butter in a large skillet until tender. Add pepper
strips and sliced mushrooms and saute until tender. Stir in beef broth;
reduce heat, and simmer, uncovered, 2o minutes. Stir in whipping
cream;simmer 10 minutes or until mixture is slightly thickened, stirring
occasionally. Stir in salt. Remove from heat, and set sauce aside.
Bring water to a boil in a large Dutch oven. Add fettuccine, and return water
to a boil. Boil 3 to 4 minutes or until fettuccine is tender; drain well.
Place fettuccine on a large serving platter. Pour sauce over fettuccine,
tossing gently to combine. Sprinkle with fresh Parmesan cheese. Yield 6 to 8
servings
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Nancy/CA (9:43:27 pm) :

Pasta with Garden-Fresh Tomato Sauce

Recipe By : Nancy Deboy - Sierra Live - August 1993
Serving Size : 2 Preparation Time :0:40
Categories : Pasta

hot cooked pasta for 2 servings
Ripe garden-fresh tomatoes, peeled, seeded -- and chopped
(enough to equal 1 1/4 cups)
1 small clove garlic -- minced
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon white wine vinegar
salt and pepper to taste
freshly grated parmesan cheese

To seed fresh tomatoes, cut in half and gently squeeze tomato halves over a
strainer placed in a small bowl. Discard seeds and reserve the juice.

Combine chopped tomatoes, reserved juice, minced garlic, olive oil, chopped
fresh parsley and chopped fresh basil in glass mixing bowl. Stir to blend;
allow to sit at room temperature for 30 minutes. Just before serving add
salt and pepper to taste. Serve over hot pasta. Sprinkle with freshly grated
parmesan cheese, if desired.

This is best if made with fresh, vine-ripened tomatoes. Don't waste your
time preparing this recipe if only store-bought tomatoes are available.

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NOTES : This is a simple, but very delicious pasta to serve on hot summer
days.
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Ben/Tn (8:17:21 pm) : Mixed Veggie Marinara

1/2 cup chopped red peppers
1 med. chopped sweet onion
1/2 cup chopped green bell pepper
1 tsp. crushed garlic
2 tbsp. fresh parsley
1/2 tsp. ground oregeno
1/4 tsp. crushed re pepper flakess
28 oz. can chopped tomatoes
1/2 cup 1/4 x 1 in. sliced carrots
1/2 cup sliced water chestnuts
8 oz. tomato sauce
2 tbsp. sweet dry vermouth

Put 2 tbsp. olive oil in skillet and add the first 4 ingredients; saute'
until tender. Put the next 9 ingredients into a large pan and bring to a
slow boil for 10 minutes.
Prepare your favorite pasta and serve..
OPTIONAL: add chicken or shrimp..
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