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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 03-27-2012, 06:13 PM   #1
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Give me your best pasta sauce recipes

123go

I've got a few good ones that I fall back to, but I'm looking for something new to try. I guess if I had to narrow it down I'm looking for a good red sauce that isn't store bought.

Thanks!
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Old 03-28-2012, 08:16 AM   #2
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dude search for russo's with sausage and pepperoni. I need to make that sh1t one day.
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Old 03-28-2012, 11:56 AM   #3
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no he needs to post it in here. im too lazy to search that sh1t
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Old 03-28-2012, 12:36 PM   #4
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no he needs to post it in here. im too lazy to search that sh1t
same here

edit:

I lied.

I would make a lot less for myself though.

http://forum.e46fanatics.com/showthr...ight=pepperoni

smaller serving size, same recipe

Easiest recipe in the world if you want to do pasta... i posted it up here, but it included meatballs and all that fiasco... not needed. I made this last night and the prep/cook time took me about 30 minutes, then the rest of the time is a simmer.

Get a package of italian sweet sausage (6 per pack) and cut them into 1 inch pieces.. so 4 or 5 pieces per link. Careful, try not to tear the casing. Cook in a non stick skillet until golden brown on the outside. No oil needed, you'll get it from the sausage. Set aside.

Get two sticks of pepperoni (margherita preferably)... cut in the same sizes... cook them in the bottom of a big pot. Add a chopped small yellow onion, and cook until the onions are cooked.... not brown/caramalized, but cooked... in the last minute, add a couple cloves of chopped garlic an pour the sausage in as well. Keep steering frequently in this pot from the beginning, you don't want the pepperoni/onions/garlic to burn one bit. After another minute or two once the garlic is cooked, add 2 cans of kitchen ready crushed tomatoes. I will fill up each can about half way with water to get the rest of the tomatoes out, pour it right in... you don't want that sauce (gravy) to get too thick now.

Cook on med-high for a solid 45-60 minutes, after that bring to a simmer and let it go for... however long. 3 hours preferably, but once the pepperoni is soft and cooked all the way through, you'll be good to go.

I started last night at 7:20, we were eating by 9:00... pepperoni still needed a little bit to go, but it was still good. If you want, you can add a touch of basil/oregano... salt and pepper AT THE END... you add salt too early and the sauce cooks down, i guarantee you'll have a salty sauce... non-bueno. I think i put a tablespoon of salt in my last night if i had to guess...


Cost $18 for everything... btw

Last edited by DylloS; 03-28-2012 at 12:49 PM.
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Old 03-30-2012, 11:50 AM   #5
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go to store, buy barilla sauce, take home, open jar, pour on pasta, eat.
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Old 04-02-2012, 09:05 AM   #6
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The only thing I know about pasta sauce is to drain your pasta before it's done and finish it in the sauce Russo's recipe sounds really good though. I think I'll give that a shot this week.
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Old 04-04-2012, 01:07 PM   #7
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thanks solly
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Old 04-06-2012, 06:13 PM   #8
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small carton of heavy cream, half stick of butter, heat in sauce pan until butter melted. Add bunch of parmesan. Add minced garlic, oregano, basil, coarse black pepper to taste. Allow to simmer until thickened. Add corn starch to thicken if desired. Add splash of white wine in last minute or so.

I call this "Alfredo to make panties drop".
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Old 04-06-2012, 06:41 PM   #9
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This is a variation of my Italian great grandmothers recipe, just with caned tomatoes instead of fresh.



2 large cans crushed tomatoes
1 med can diced tomatoes
1 large can tomato purée
1 small can tomato paste
1 med onion
1 large red bell pepper
1 package baby Bella mushrooms
Several cloves fresh garlic ( to taste)
Basil and oregano, fresh is best, dried works
One block,16oz I believe mozzarella cheese
Rosemary (optional)
White pepper (optional)
Salt
Olive oil

Finely chop the veggies, crush or mince the garlic
Heat some olive oil n a large pot, cook the veg. until they start to get tender, I add the onion and garlic first.
Add your spices, you can always add more when the sauce is closer to being done

Let that cook on med heat for about 10 min.

Add the tomatoes, cook for 3+ hours on low heat stirring occasionally

About 10 min before you're ready to serve, cube the mozzarella and stir in, let it melt
I like it on angel hair
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Old 04-06-2012, 07:00 PM   #10
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Quote:
Originally Posted by Chrsb5 View Post
just with caned tomatoes instead of fresh.


the tomatoes.... should be beaten?



haha no I'm just kidding. Sounds like a terrific recipe. Closest I've come to making a sauce is starting with Trader Joe tomato basil marinara and adding some sriracha for spice. It's pretty good actually.
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Old 04-07-2012, 03:21 PM   #11
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the tomatoes.... should be beaten?



haha no I'm just kidding. Sounds like a terrific recipe. Closest I've come to making a sauce is starting with Trader Joe tomato basil marinara and adding some sriracha for spice. It's pretty good actually.
Only cane the tomatoes if they've been very very naughty! Oh and forgot to mention to drain the diced tomatoes before adding.
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Old 04-10-2012, 10:58 AM   #12
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Quote:
Originally Posted by Chrsb5 View Post
This is a variation of my Italian great grandmothers recipe, just with caned tomatoes instead of fresh.



2 large cans crushed tomatoes
1 med can diced tomatoes
1 large can tomato purée
1 small can tomato paste
1 med onion
1 large red bell pepper
1 package baby Bella mushrooms
Several cloves fresh garlic ( to taste)
Basil and oregano, fresh is best, dried works
One block,16oz I believe mozzarella cheese
Rosemary (optional)
White pepper (optional)
Salt
Olive oil

Finely chop the veggies, crush or mince the garlic
Heat some olive oil n a large pot, cook the veg. until they start to get tender, I add the onion and garlic first.
Add your spices, you can always add more when the sauce is closer to being done

Let that cook on med heat for about 10 min.

Add the tomatoes, cook for 3+ hours on low heat stirring occasionally

About 10 min before you're ready to serve, cube the mozzarella and stir in, let it melt
I like it on angel hair
sounds like a good recipe... i've done the mozzarella before in a pink sauce back years ago when i made it a lot....

one thing tho... red pepper in a sauce??? always thought that any pepper was a mortal sin... ha
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Old 04-10-2012, 11:04 AM   #13
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Originally Posted by NOVAbimmer View Post
small carton of heavy cream, half stick of butter, heat in sauce pan until butter melted. Add bunch of parmesan. Add minced garlic, oregano, basil, coarse black pepper to taste. Allow to simmer until thickened. Add corn starch to thicken if desired. Add splash of white wine in last minute or so.

I call this "Alfredo to make panties drop".
holy christ that must be like glue after the heavy cream, all that parm, then corn starch

stick of butter, simmer with garlic and a little bit of oil
add a pint of half and half and let it simmer for a little bit to thickin up a tad

i usually do a half lb of normal fettuncini, then a half lb of spinach, mixed. take out one minute prior to cooking directions, finish in a large skillet tossing around with the alfedo THOROUGHLY

top with fresh black ground pepper, chopped parsley, salt to taste, fresh parmesan on the side to your likings


give it a try, its not a heavy alfredo at all, which i definitely prefer....
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Old 04-10-2012, 11:07 AM   #14
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Good, good

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Old 04-19-2012, 10:20 AM   #15
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Doesn't the half and half curdle? I can't make alfredo with anything other than heavy cream.

This is mine.
Saute a shallot in half a stick of butter.
S&P
Pour in 1 cup heavy cream
Simmer 5-10 min while pasta is cooking
Reserve about a cup of pasta water.
Drain pasta, put in sauce, add reserve pasta water to thin out sauce.
After the last step is when I mix in freshly grated parm.

I've never had alfredo better than mine.

Quote:
Originally Posted by JJR4884 View Post
holy christ that must be like glue after the heavy cream, all that parm, then corn starch

stick of butter, simmer with garlic and a little bit of oil
add a pint of half and half and let it simmer for a little bit to thickin up a tad

i usually do a half lb of normal fettuncini, then a half lb of spinach, mixed. take out one minute prior to cooking directions, finish in a large skillet tossing around with the alfedo THOROUGHLY

top with fresh black ground pepper, chopped parsley, salt to taste, fresh parmesan on the side to your likings


give it a try, its not a heavy alfredo at all, which i definitely prefer....
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Old 04-22-2012, 08:26 PM   #16
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I just made this for dinner. i wanted my favorite chicken Piccata and the gf wanted white clam sauce so i winged this and it turned out fantastic. adjust to your liking.

Piccata Sauce with clams

1 10.5oz can Cento White clam sauce
2 6.5oz cans cento minced clams
pinch of parsley, oregano, pepper, salt, red pepper flakes
1/2 stick Butter
enough olive oil to cover bottom of pan
2 garlic cloves chopped
1/4 cup white wine
1 squeezed lemon
2+/- Tbls capers with liquid
1 small shallot chopped
1/4 cup water

start with the olive oil on a low heat and add the garlic and shalllots. let them get nice an soft. then add everything but the clams. wait till the butter melts then add the clam goodness. let it simmer while the pasta cooks. i whisked in a Tbls of flour to thicken it a bit. drain your pasta fast and finish it in the sauce. oh and when i boiled the pasta i squeezed 1/2 lemon into the water with some salt.

served it with a litttle parm, and parsley on top.
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Old 04-23-2012, 09:00 AM   #17
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Quote:
Originally Posted by Chrissy View Post
Doesn't the half and half curdle? I can't make alfredo with anything other than heavy cream.

This is mine.
Saute a shallot in half a stick of butter.
S&P
Pour in 1 cup heavy cream
Simmer 5-10 min while pasta is cooking
Reserve about a cup of pasta water.
Drain pasta, put in sauce, add reserve pasta water to thin out sauce.
After the last step is when I mix in freshly grated parm.

I've never had alfredo better than mine.
sounds good, i'll give that recipe a shot as well. the half and half is fine, never had an issue with it, but obviously you only want to simmer it. Little bit of shallots and garlic simmered in olive oil, when tender, add 3/4 stick of butter and a pint of H&H and basically just keep warm until pasta is done. Add salt and pepper to taste, take pasta out a minute early and toss thoroughly.

Short and sweet
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Old 04-23-2012, 09:03 AM   #18
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Originally Posted by HighPod View Post
I just made this for dinner. i wanted my favorite chicken Piccata and the gf wanted white clam sauce so i winged this and it turned out fantastic. adjust to your liking.

Piccata Sauce with clams

1 10.5oz can Cento White clam sauce
2 6.5oz cans cento minced clams
pinch of parsley, oregano, pepper, salt, red pepper flakes
1/2 stick Butter
enough olive oil to cover bottom of pan
2 garlic cloves chopped
1/4 cup white wine
1 squeezed lemon
2+/- Tbls capers with liquid
1 small shallot chopped
1/4 cup water

start with the olive oil on a low heat and add the garlic and shalllots. let them get nice an soft. then add everything but the clams. wait till the butter melts then add the clam goodness. let it simmer while the pasta cooks. i whisked in a Tbls of flour to thicken it a bit. drain your pasta fast and finish it in the sauce. oh and when i boiled the pasta i squeezed 1/2 lemon into the water with some salt.

served it with a litttle parm, and parsley on top.
recipe looks good... i'll tell you one thing tho, definitely try this with fresh clams. Quahogs and Cherrystones are great to use since they are bigger (and less expensive) than littlenecks. The flavor and natural juice from them are exponentially better than canned... definitely give it a shot
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Old 04-23-2012, 03:06 PM   #19
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Anybody have a decent carbonara sauce recipe?
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Old 04-23-2012, 03:13 PM   #20
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Anybody have a decent carbonara sauce recipe?
Pasta (I like angel hair)
S&P
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/2 lb pancetta or speck
2 tsp red pepper flakes
6 cloves garlic, chopped
1/2 c dry white wine
2 large eggs
Grated Romano cheese (to you're liking)

Start the pasta. Cook the pancetta/speck with the EVOO, red pepper flakes and garlic. Beat the eggs in a separate bowl and add ~1cup of the pasta water. Drain the pasta and add it to the skillet with the pancetta mixture, stir, and add the egg liquid, continue stirring.

Transfer the pasta to a serving dish, garnish with S&P and the Romano cheese....continue stirring to coat everything and then add some more Romano as garnish on top. I typically put more romano on because it's
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