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How Do You Make Tomato Pasta Sauce Recipe - Yahoo Recipe Search
YummlyTomato Sauce is quite a wonderful thing. You can do many things with it; top a Frittata with a bit of Pomodoro and Parmigiano and you’ve got a tasty little meal. You need a cup or so of tomato sauce to make Caponata and to add to many Italian recipes. When you have a Tomato Sauce already made, you can make many other Pasta Sauces simply by adding different ingredients. You can make Pasta with Zucchini or Cucuzza (Googootz) by simply sauté some Zucchini or Cucuzza (Large Italian Squash) in olive oil with garlic, salt, and pepper, adding tomato sauce and you have a couple new sauces right there. Sauté some Mushrooms, add tomato sauce and you can make Spaghetti con Funghi. To make the famous Sicilian dish Pasta alla Norma you sauté Eggplant in olive oil with garlic, add “You guessed it,” tomato sauce, cook your pasta of choice, toss it with the Eggplant and Tomato Sauce, grate some Ricotta Salata over the top, and you’ve got a classic plate of Pasta alla Norma. All these tasty dishes because you’ve learned how to make Tomato Sauce. Get my drift? “Capece?” And that’s not all. When you have some tomato sauce on hand, you have the base for such wonderful dishes as; Eggplant Parmigiano, Veal Parm, or Chicken Parmigiano. You’ve got your tomato-sauce, all you have to do is get some Mozzarella, Parmigiano Reggiano, and boneless chicken breast. Bread and fry the chicken breast, put in a pan covered with some tomato sauce, a sprinkle of grated Parmigiano or Pecorino Romano, bake in the oven, and Voila, you’ve got Chicken Parm, one of Italian-America’s and all Americans favorite dishes of all. “You’ve got Tomato Sauce. The World Is Yours!” Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026Food52I'm a California woman cooking in Montana. I use what I have, given the seasons. We're in one of the "shoulder" seasons right now. Tomatoes are done, though some green ones are still to be had. The winter squash are coming in, and heaven knows, pumpkins are everywhere. I went to culinary school with a woman who put pumpkin in everything she could catch. It still makes me shiver. But mushrooms in any form speak to me of fall. I had 2 sources of inspiration for this: my Lost Shoes Risotto and Pierino’s pasta: http://www.food52.com/recipes/14018_tu_voi_fa_lamericano. For the former, a dream told me to soak dried porcini mushrooms in hot water to create the stock with which to make the risotto: http://www.food52.com/recipes/14680_lost_shoes_risotto. In the latter, pierino cooks his pasta in the same water in which he cooked his lobster, then adds a creamy sauce to it. It's such an ethereal step that for all I know, it came to him in a dream also. Call it 2 1/2 sources. I also used a bit of Harold McGee’s less is more method of cooking the pasta: http://www.nytimes.com/2009/02/25/dining/25curi.html?pagewanted=all, though I don’t buy the cold start method, and don’t understand why he sticks to his story after Marcella Hazan and Lidia Bastianich gave it the cold shoulder. If those ladies told me how to comb my hair, I'd listen. But I digress. Because of the relatively small amount of cooking liquid, a shaped pasta is going to work better than a long one. I used trottole (photo #2) because of all of its sauce-napping curls and folds, but use what you like. To make it vegan, substitute olive oil for the butters, omit the cheese, and increase the stock. Cheers!Food52This year I will feed my children too many eggs. Does this count as a resolution? It’s how I prefer mine: modest and resigned. Because this probably isn’t the year to join the high fliers who soar to high heights. It’s probably the year to do the same thing you were doing anyway. But to do it better. Which is why: eggs. When there is no dinner to be seen—not ready in the freezer, not gestating in the fridge—eggs are there for us. An embarrassing percentage of Isaiah’s body was built with egg protein: fried with sardines, over-easy on English muffins, scrambled next to roasted vegetables. You’ve heard of the flight-versus-invisibility question? There’s a poultry version: which would you rather have—the chicken or the egg? We pick the egg. Until our rebellious children become vegans and destroy our family forever, we live on eggs. But this year they will be better. A long time ago, someone misshelved eggs in the breakfast half of the day. As Tamar Adler has observed, this is unwise. Eggs have an almost magical ability to transform whatever was in your kitchen into a meal. They’re like that reality show about the British nanny who comes and molds a dysfunctional household into a family-like shape. Eggs mold your dysfunctional ingredients into a dinner-like shape. For the New Year, I’ve assembled these half-dozen frames for eggs. They aren’t recipes, exactly, except for the last—they’re more like outlines. But together they’ll make your 2013 a double-yolk year. Fried rice: for the basics, see the Jean-Georges genius tutorial. But—and this is crucial—make it less elegant: add some hearty greens, a spare amount of abandoned canned tomatoes, some poor huddled vegetable yearning to be free. And then drench your egg in fish sauce, plus chiles. Explain to the table that anyone who doesn’t want their egg drenched in fish sauce is wrong. Restes: for braised leftovers—the liquid, the bits of meat, the mush of vegetables. Get your oven hot. Simmer up a good cup of leftover liquid and an equal amount of meat and vegetable scraps. Crack some eggs on top and bake until done. (Or do the whole thing on the stove: the same principles apply.) You’ll need bread. From India: take a half-dozen eggs, whisk, dump in a hot, well-buttered saucepan. Add a chopped chile of your preferred heat. Instead of scrambling, fold the eggs toward the center, like folding sheets. Add a handful of golden raisins and the same of chopped cashews. Continue folding. Leave a touch wet. (From Mangoes and Curry Leaves, very loosely. A great book of Indian egg dishes remains to be written.) Pasta: but do I need to say this? For nights when even carbonara is too hard, there is no shame in serving your children pasta with olive oil and garlic and parmesan and a fried egg on top. (You’re never too young to start eating like a bachelor.) For any residual guilt: frozen peas. Frittata sandwiches: make your preferred frittata (mine is with a lot of sautéed chard and ricotta). Slice. Place on bread. Charge children $9 each and make them wait for a table. And then there’s shakshuka. Shakshuka had its moment in the States recently, but I worry that no one noticed. If you did, carry on. If not: Tunisian in origin, Israeli by adoption, tomato-sauced, spiced eggs. This version, tangy with dollops of yogurt, is from Yotam Ottolenghi and Sami Tamimi’s recent Jerusalem. We ate it the other night. It went well with biscuits. Baby Mila decorated the floor with tomato-flecked egg whites. I was feeling pleased with myself. Eggs are a fittingly metaphorical way to begin the New Year, I was thinking. They’re embryonic. “Dada?” Isaiah said, poking at his plate. “Yes, Bean?” “I hate eggs.” Adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem (Ten Speed Press, 2012). I've fiddled with the eggs and shrunk the total quantities of tomatoes and harissa–feel free to add more, especially of the latter.EpicuriousTraditionally, this dish was made with short-grain rice, Arborio or Carnaroli, that’s been boiled in salted water with a little oil, and that’s how I make it here. If you have leftover risotto, you can use that instead of starting from scratch with the rice. On the other hand, if you have leftover Bolognese sauce, you can skip making the ragù; all you need do is to add some peas and a little water to the sauce and simmer until the peas are tender and the sauce is dense, not runny. The recipe for the ragù below makes about 3 cups, approximately twice as much as you’ll need. Either freeze the remaining ragù for your next batch of rice balls, or enjoy the sauce over pasta like rigatoni or penne.Food52I bought a pasta machine as a post breakup gift to myself last summer and that moment really is what started family dinner. Since that first pasta night we have done five or six and without fail, no matter when I make the dough or how early I begin shape the pasta, we will not eat before 11pm. I mostly make traditionally Italian if not more specifically Roman pasta dishes that I picked up while living in Rome in 2012: Bucatini all’Amatriciana, Ragu, Carbonara, occasionally delving into Umbrian Penne alla Norcina. I am fully a snob when it comes to pasta, and this leads us to the true hypocrisy of this post: I made meatballs. Quick recap on the meatball: Italians only serve them by themselves if they’re large, and when they’re small they usually go in soup. When the Italians immigrated to America at the turn of the 20th century they were actually spending less of their income on food then they were in Italy and thus eating more meat and the meatball “snowballed” for lack of a better word. I found a recipe for tiny meatballs last week that had tons of herbs and ricotta AND I could make them the day before dinner, so we put all prior rules and feelings about American meatballs in the bathroom. So these meatballs are a combination of a couple recipes that have all clearly been based off of Marcella Hazan’s recipe from her book Marcella’s Italian Kitchen. The last time I tried to make pasta sauce Ian yelled at me. It was arguably bad pasta sauce. Bad in the sense that it was fully edible and had anyone but me served it we all would have been more than happy, but it was bland, there was much too much sauce in relation to the amount of meat, the flavors didn’t combine right, it didn’t cook long enough, and we all have come to expect more from me. I was not going to let that happen again so I went back to my recipe hunting for making the perfect marinara sauce. Sourcing back to Marcella Hazan she claims that whole peeled tomatoes, a stick of butter, salt, and an onion, and those four things alone make the perfect sauce. Besides the fact that she’s a best-selling James Beard Award-winning food writer, her meatballs came out really good and I figured i’d give it a shot with my own tweaks. Makes 12-14 servings of sauce. Unless you’re feeding a small army or my friends that have apparently never eaten before, halve recipe or plan on freezing some of it.Food.comExcellent recipe from the cookbook "How to Make Love and Dinner at the Same Time". The idea is that the recipe is so easy that you have time to do... other things. Or, just enjoy the ease of throwing this dish together! It only takes about 15 minutes and then you let the crock pot do all of the work. You can use any boneless steak for this recipe, and you can find orzo in the pasta aisle.Food.comThis is my take on American Goulash, Down-Home Goulash. Originally I ran across a recipe for goulash while enjoying some good ol Paula Deen ( Bobby’s Goulash.) The recipes are similar, enough so that I have to make sure I give a wink and a nudge to the Deens. Now Bobby might not like mine as much as his mama’s but in this house we think it is pretty darn good (we liked Paula’s too don’t get me wrong.) Now the pasta turns out really soft for those who aren’t familiar with country goulash. It is also one of the most versatile recipes. The additions you can add are endless and all just as good. Mushrooms, bell peppers, olives, corn, etc. are all great. It really just all depends on what you and your family enjoy. We garnished with shredded cheddar and sour cream, but again its all about what you like. Just experiment and have fun and let me know how it turns out! If you make it and really do not like the mushy noodles (I know some folks just don’t) they you can boil and drain the pasta separate, you will just want to lessen the amount of broth. Just add in until it is the consistency you like, and be sure to watch your salt so you don’t make it too salty. If you are unsure just half the recipe and try it out since this does make a pretty healthy pot of food.Food52Butter + Garlic+ Shrimp...but how to make a unique and wonderful butter sauce for pasta? My mind kept wandering to the legendary Chef Alfredo tossing fettuccini with copious amounts of butter and cheese gently endlessly over a heated plate with his golden forks, delivering the shimmering strands practically into the mouths of anxiously awaiting diners. But really who has that kind of equipment, golden forks, heated plates? Then I wondered if I could dare to write a recipe that instructed the eater to eat from a pan over the stove? I guarantee that each and every one of us has, at one time or another indulged in such private slurpy platelessness, however unless you have a truly generous size stove it could prove awkward during a dinner party. Then I remembered a dish called linguine e cartoccio, al dente pasta, just tossed with tomato, hot peppers, fresh seafood & a bit of pasta water till it just comes together, then wrapped in the shape of a ship in parchment paper and baked in the oven until the juices mingled and were absorbed, presented to each diner like a gift, opened table side, piping hot. And then I thought, I bet I can do this with butter, and garlic, and shrimp. Now that all being said a note on the accompanying photos...they are not fabulous, I've no excuse except somehow it became Wednesday ...and there was a sleet storm which turned to "Thundersnow" here in Philly, and I chose to stop at the wine store over the fishmonger. I used small shrimp because they were what I had in the freezer, and I burned the breadcrumbs, but it was 9pm, and the cuisinart had already been cleaned. I do not suggest using small shrimp in this recipe, they get tough from cooking that long, if that's your only option, don'te sautee them, toss the pasta in garlicvermouthbutter and then toss in raw shrimp before putting it all in the parchment packets. Regardless of burnt breadcrumbs and kind tough shrimp, it was still pretty darn good.AllrecipesMy best friend showed me this slow cooker marinara recipe, and I just had to share it. The spices in here can all be adjusted to taste (and eyeballed), but this is how I learned to do it. The best flavor calls to cook it all day, but it can be made in a pinch if you have to! Serve over your favorite pasta or with crispy chicken. Can also be used in lasagna or ravioli.
