Pasta Vodka Sauce

Pasta Vodka Sauce 

Vodka may seem like a strange ingredient in pasta sauce, but it helps amplify the heat of chili flakes and balance out the sweetness of tomatoes. Feel free to skip the alcohol; you’ll still end up with a tasty rosé sauce. For a richer sauce, swap the table cream for 1 cup (250 mL) 35% cream plus 1/4 cup (60 mL) water. Do not use half-and-half, as it has a tendency to curdle.
Ingredients:
1/4 cup (60 mL) unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced, about 2 tbsp (30 mL)
Fine sea salt to taste
1/2 tsp (2 mL) chili flakes
1 tube (156 mL) Italian double-concentrated tomato paste
1/3 cup (80 mL) vodka
1 1/4 cups (310 mL) 18% table cream
1/2 cup (125 mL) finely grated Grana Padano cheese
Freshly ground black pepper to taste

Directions:
Melt butter in a large Dutch oven set over medium heat. Add onions, garlic and salt. Cook until very soft and just starting to brown around edges, 12 to 14 minutes. Stir in chili flakes and cook 30 seconds more. 

Stir in tomato paste and continue to cook, stirring often, until colour deepens and paste begins to stick to bottom of pot, 3 to 5 minutes. 

Pour in vodka and stir until absorbed, about 1 minute. 

Stir in cream. Bring to a gentle simmer over medium heat then reduce to low. Cook, stirring often, until flavors meld and sauce is very thick, about 10 minutes. 

Stir in cheese until melted, 1 to 2 minutes. Season with salt and pepper. Remove from heat. For a smoother sauce, use an immersion blender to reach your desired consistency.

Cool for 45 minutes then pour into a 2-cup (500-mL) glass jar.   Cool completely.   Cover and refrigerate for up to 4 days.

Makes 2 cups (500 mL), enough for 500 g or 2 pounds of dried pasta.

Cashew e Pepe

Cashew e Pepe

Our spin on a classic pasta dish, this exotic list of ingredients comes together to form a perfectly creamy vegan Cacio e Pepe.

Ingredients
2 cups (480 ml) vegetable stock
1 cup (130 g) roasted cashews
1 garlic clove, peeled
1 small slice white onion, about 2 Tablespoons
3 Tablespoons (24 g) nutritional yeast
2 Tablespoons white miso paste
1 pound (454 g) whole wheat pasta, cooked
1 bunch (15 g) fresh parsley leaves, chopped finely
¾ cup (340 g) roasted mushrooms
½ lemon, juiced
1 teaspoon ground black pepper

Directions
Place the stock, cashews, garlic clove, onion, nutritional yeast, and miso paste into the Vitamix container and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds, or select Hot Soups program and allow the machine to complete the programmed cycle.

In a large bowl, combine the cooked pasta and mushrooms, parsley, lemon juice, black pepper, and blended sauce. Stir well to incorporate, and serve after a moment or two when sauce begins to thicken.

Chef's Notes
Miso and nutritional yeast add a fermented flavor that replace the flavor of traditional cheese. Whole, unsoaked cashews bring creaminess to the dish, working well with the flavors of onion and garlic and coming together with mushrooms to provide a great plant-based protein boost.
Cacio e Pepe is a traditional pasta dish made with cheese and pepper. We found this simple way of using whole ingredients to create a rich, cheese-like pasta sauce that can be customized to your desire with roasted or steamed vegetables, wilted greens, or other hearty ingredients that balance out the richness of this dish.

 

Tomato And Walnut Pesto

Tomato And Walnut Pesto

Pesto is a perfect pasta sauce. Perfectly adaptable, I tend to make pesto with whatever leaves, nuts, and seeds I have on hand. Apart from classic basil, I also love to use English spinach, kale, rocket, carrot tops, parsley, and coriander. This pesto is a little different, with a bold tomato base. Grill your tomatoes to bring out their sweetness and add smokiness. Then, whizz them up with walnuts and parmesan for a creamy, tangy, earthy pesto sauce. Fusilli, linguine, spaghetti, pappardelle, or bucatini work best.

Ingredients:
2 lbs cherry or small tomatoes, halved
Extra-virgin olive oil
2 garlic cloves, roughly chopped
3 tablespoons chopped flat-leaf parsley leaves
Zest and juice of 1/2 lemon
1/4 teaspoon red chile flakes
1/2 cup walnuts, toasted
1/2 cup grated parmesan, plus more for serving
1 lb. pasta
Handful of basil leaves
Sea salt and black pepper

Directions:

1. 1. Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6–8 minutes, until the tomatoes have blistered and released some liquid.
   2. In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
   3. Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
   4. Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
   5. To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.

Substitute

Walnuts: almonds, sunflower seeds, pumpkin seeds.

Pasta Bolognese IP

Tips for One Pot Pressure Cooker Pasta Bolognese

1. Evenly Cooked Pasta: ensure all Penne Rigate Pasta are completely submerged in the sauce before pressure cooking.

2. Dump-and-Go Option: dump all the ingredients into the pot for a fast and easy one pot meal. Flavors will definitely take a hit. Ensure to add the Penne pasta and tomato paste last and start the cooking cycle immediately.

3. Extra Pinch of Salt: sometimes you’re just a pinch of salt away from awesomeness! Salt won’t reduce the sourness, but will bring out other flavors to balance the dish. Try it for yourself!

Ingredients
½ pound (227 grams) ground beef
1 pound (454g) penne rigate
12 white mushrooms, sliced
3 cloves garlic, minced
1 celery, chopped
1 small onion, sliced
A dash of sherry wine
A pinch of dried oregano
A pinch of dried basil
Kosher salt and black pepper to taste
Olive oil
Pasta Sauce:
1 cup unsalted chicken stock + 2 cups water
5.5 fl oz can (156 ml) tomato paste
2 tablespoons light soy sauce (not low sodium soy sauce)
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce

DireCTIONS

1. Prepare Pressure Cooker: Heat up your pressure cooker (Tatung: press Meat/Chicken button or Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be before placing any ingredient in the pot (Instant Pot: wait until indicator says HOT).
2. (Flavor Enhancement Step) Brown Ground Beef: Add 1 tablespoon of olive oil in the pressure cooker. Ensure to coat the oil over the whole bottom of the pot. Add in ½ pound of ground beef and season with kosher salt and ground black pepper. Moisture begins to come out of ground beef. Let the moisture evaporate. Browning begins due to maillard reaction. Remove & set aside.
3. (Flavor Enhancement Step) Sauté the Onion, Garlic, Celery and Mushrooms: Add 1 tablespoon of olive oil in the pot. Add sliced onion, sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Then, add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, chopped celery, a pinch of dried oregano, and dried basil. Cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
4. Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Add browned ground beef, 1 cup of unsalted chicken stock, 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Worcestershire sauce. Mix everything together.
5. Pressure Cook Pasta: Pour 450 g of Penne pasta into the sauce. Place 156 ml tomato paste on top of the pasta. Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste if you are afraid of scorching. Taste and adjust with more kosher salt and ground black pepper if necessary, as it is harder to adjust the seasoning after. 
   Ensure all the Penne pasta are completely submerged into the sauce. Close lid and pressure cook at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before doing a Quick Release. Open the lid carefully.
6. Serve: Give it a quick stir and everything should blend together. Taste one of the Penne pasta. If you find the texture too hard (ours came out al dente), close the lid and let the leftover heat cook them until desired doneness. Sprinkle some freshly grated Parmesan cheese to kick it up a notch. Serve immediately. Enjoy! 🙂

NOTES

Dump-and-Go Option: Dump all ingredients into the pot for a fast and easy one pot meal. Be mindful that the flavor will take a hit. Ensure to add the penne pasta and tomato paste last. Also, start the cooking cycle immediately.

Scorching: Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. But if you're afraid of scorching, avoid mixing the tomato paste, just place it on top of the pasta.

Bourbon Meatballs

Ingredients:

6 bacon strips
1/2 medium yellow onion
1 lb ground beef
1/2 cup breadcrumbs
2 tablespoons fresh chopped parsley
1 large egg
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon vegetable oil
1 cup barbecue sauce
1/2 cup water
3 tablespoons bourbon

Instructions
Place the uncooked bacon into a food processor and process for about 1 minute or until bacon is finely ground up. Add in the onion and process until onion is finely chopped and mixed in.

Spoon bacon and onion mixture into large bowl. Add ground beef, breadcrumbs, parsley, egg, chili powder, and salt. Stir to combine.

Scoop out the meat mixture and roll into balls using your palms, should make about 24 1 inch meatballs.

Heat oil in large saucepan over medium heat. Place the meatballs into the sauce pan and cook, turning every couple minutes to ensure all sides cook evenly. Cook for about 8-10 minutes until fully cooked.

Remove the meatballs and set aside. Remove the pan from the heat and pour out the excess grease.

Add the barbecue sauce, water and bourbon to the saucepan and return to heat. Stir to mix the sauce together. Add in the meatballs and allow them to simmer in the sauce for at least 10 minutes.

Pasta All'Amatriciana

The Secret Italian Sauce You 

Need To Make Right Now

---

   When it comes to preparing pasta all’amatriciana, remember: Simple is better. There are many opinions about ingredients when it comes to preparing the dish today, and many chefs choose to add onion or garlic. However, the mayor of Amatrice emphatically states that this is not traditional, favoring only guanciale, pecorino, white wine, black pepper, chili pepper, and San Marzano tomatoes. It’s safe to say that he knows best!

Recipe: Pasta All'Amatriciana 

Ingredients: 

1 tablespoon extra virgin olive oil

6 oz. guanciale (pancette or in a pinch bacon will do), cut into cubes

Pinch of red pepper flakes

1/4 cup dry white wine (optional)

1 28oz. can whole peeled San Marzano tomatoes, crushed by hand

Pinch of freshly ground black pepper

Salt

1 lb. spaghetti or bucatini pasta

1/4 cup freshly grated Pecorino (or Parmesan), plusadditional for serving.

Directions:
Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.

If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.

Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.

While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.

Remove from heat and stir in cheese. Season to taste with salt and pepper and serve. 

Wine pairing: Keep it local and look for a central Italian red to complement the bite of the tomato and spice: Cesanese del Piglio from Lazio, Montepulciano d’Abruzzo from Abruzzo, or Chianti Classico from Tuscany.

Alfredo Sauce

Best Alfredo Sauce

Ingredients
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Easy Tomato Sauce

Ingredients:
2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Directions:
Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. 

Add salt as needed.

Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Spinach-Mozarella Cheese Balls

Spinach-Mozzarella Cheese Balls

Ingredients
1 1/2 container frozen spinach, thawed, squeezed in order to drain
1/2 cup Low-carb baking mix
2 cups shredded mozzarella cheese
1 egg
2 tsp Italian seasoning
1 tsp garlic salt
1 1/2 cup tomato pasta sauce, if desired

Directions:
Heat stove in order to 400°F. Spray cookie sheet along with cooking food spray. In big dish, mix all elements, except pasta sauce.

Shape mixture in to 1-inch golf balls; place on cookie sheet.

Bake 10 to 15 minutes or even till golden brown. Immediately eliminate from skillet. Serve along with pasta sauce. ready to serve.

Slow Cooker Pasta Sauce

Slow Cooker Pasta Sauce

Ingredients:

6 cups diced tomatoes

1 bell pepper diced

1 medium onion diced

¼ cup fresh basil (1 tablespoon dried basil)

1 teaspoon dried oregano

¼ cup sugar

1 tablespoon minced garlic

Salt and pepper to taste

*

Directions:

Place all ingredients in slow cooker; set it to the low setting and cook for 4-6 hours.

When done, transfer to blender or food processer and blend to desired consistency.

If it is too thin for your liking, use tomato paste to thicken.

At this point, you can use it immediately or place portions in freezer bags and store in freezer for 6 to 8 months.

Tagliolini with Fish

Tagliolini is a long very thin spaghetti.   This is a pasta recipe using chopped tomatoes with fish and vegetables in a cream sauce.  Italian pasta is not about tomato sauce, oregano and cheese from a box.  It is fresh ingredients with freshly grated cheese (never on fish or seafood) and a variety of vegetables.  Pesto, cream sauces, butter, and olive oil are often used as sauces with pasta.  Pasta is simple, delicious, and prepared in minimal time.  Sauces cooked for hours are only for TV.

Tagliolini With Fish

Ingredients:

300 g  or 1/2 lb. tagliolini

300 g  or 1/2 lb. freshwater fish (perch or 
                trout)

100 g or 1 cup chopped tomatoes

100 g or 1 cup chopped vegetables (a 
                mixture of carrot, celery, 
                or onion)

2 Tablespoons cream

Handful of chopped parsley

Salt and Pepper to taste.

 ***

Directions:

Clean and fillet the fish.  Saute the vegetables in oil until softened.  Add the chopped tomatoes and cream to the vegetables: simmer for a few minutes.  Add the fish fillets and cook for 10 to 15 minutes.  Cook the pasta al dente in salted boiling water.  When done, drain the pasta (saving 1 /2 cup of the cooking water).  Place the pasta in a bowl and toss with sauce and serve.   Serves 4

Skyline Chili

Skyline Chili

This dish is another regional recipe with an origin in Cincinnati. It can be found on the menus of many restaurants and also fast food restaurants which are chain operations specializing in Skyline Chili. It can be ordered several different ways. The sauce in cans without meat can be purchased in grocery stores in the area as well as packets with the blend of spices.

Ingredients:

1 quart water

2 medium onions, finely chopped

2 (8 oz.) cans tomato sauce

1/2 teaspoon ground allspice

1 1/2 teaspoon red pepper

1 teaspoon ground cumin

3 to 4 tablespoons chili powder

1/2 oz. unsweetened chocolate

2 pounds ground beef

4 cloves garlic

2 tablespoons vinegar

1 whole bay leaf

5 whole cloves

2 teaspoons Worcestershire sauce

1 1/2 teaspoon salt

1 teaspoon cinnamon

Directions:

In a 4-quart pot, add the ground beef and bring to a slow boil over medium heat for 30 minutes. While cooking, stir beef occasionally and separate into a fine crumbled texture.

Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for three hours or so. You can cover the pot for the last hour of cooking if the chili has reached the desired consistency.

Serve over cooked spaghetti.

How to serve Skyline Chili: 3-way: includes spaghetti, chili sauce and finely grated Cheddar cheese

4-way: includes spaghetti, chili sauce, Cheddar cheese and onions

5-way: includes spaghetti, kidney beans, chili sauce, Cheddar cheese, and onions.

Trenette With Eggplant and Basil Pesto

Trenette with Eggplant and Basil Pesto

Recipe by Giada DeLaurentes from the Food Network.

***

Ingredients:

Pesto:

2 packed cups fresh basil leaves

1/4 cup toasted pine nuts (see Cook's Note)

1 clove garlic

1/2 teaspoon kosher salt plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

2/3 cup extra-virgin olive oil

1/2 cup (1 1/2 ounces) grated Parmesan

Pasta:

1 pound trenette or other short-cut pasta

1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup

1/4 cup extra-virgin olive oil

1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

***

Directions

For the pesto:

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated. In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Cook's Note:

To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using. English Walnuts can also be substituted but be sure to toast and remove the skins.

Serves 4 to 6

Arugula-walnut Pesto Pasta

It is a holiday weekend and we have invited a long time friend for dinner. I also have many tasks to do today so I have tried to get a jump-start on meal preparation. I found this recipe and thought it sounded not only quick but tasty. I like arugula which is the peppery tasting salad green. I never seem to get the basil used before it is wilted or wasted when I purchase the package to make pesto. Arugula has a longer shelf life and is more economical. My arugula pesto to serve for dinner is made and in the refrigerator. The remainder of the ingredients are measured and am set to go. I will serve salmon and fresh green beans with mushrooms, a garden salad, and of course the farfalle pasta. Farfalle is the Italian word for butterfly.

Arugula-walnut Pesto Farfalle

Ingredients:

12 oz. farfalle pasta

2 cups baby arugula

1 teaspoon lemon zest

1 Tablespoon minced garlic

1 cup toasted walnut pieces, divided

2 Tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3/4 cup crumbled gorganzola cheese

1/2 cup golden seedless raisins

***

Directions:

Cook pasta according to directions.

In a food processor, whirl together arugula, lemon zest, garlic, 1/4 cup walnuts, the oil, salt and pepper, scraping inside the bowl as necessary .

Drain pasta, reserving about 1/4 cup of the water. Return pasta to the pot and add pesto, stirring to coat. Stir in remaining walnuts, the cheese and raisins, and reserved pasta water. Serves 4

Garden of Eden Sauce

Garden of Eden Sauce

I was paging through the latest edition of Cooks Country Magazine. This recipe was a Grand Prize Winner of the pasta sauce contest. As I considered the ingredients I thought to myself that we have an abundance of the ingredients during the summer months as well as all year long but nothing is better than a tomato fresh fresh from the vine. On a hot day what could be easier than a no cook pasta sauce. This recipe is enough for one pound of pasta.

***

Ingredients:

2 large tomatoes, cored and chopped

1 yellow or orange bell pepper, seeded and chopped

1 medium cucumber, seeded, peeled and chopped

8 ounces fresh mozzarella cheese, cut in 1/2" chunks

2 scallions, sliced thin

1/2 cup chopped fresh basil

1 teaspoon salt

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

***

Directions:

Combine tomatoes, bell pepper, cucumber, cheese, scallions, basil, and salt in large bowl. Whisk oil, vinegar, garlic, cumin, and oregano in a small bowl. Pour oil mixture over tomato mixture and toss to coat. Cover and let stand for one hour at room temperature.

***

Toss tomato mixture with cooked pasta and reserved pasta cooking water, if needed. (use penne, farfalle, or campanelle pasta)

Basic Marinara Sauce ..... A Great Recipe For Those Who Like To Cook A Quantity And Have Some For The Freezer.

Basic Marinara Sauce

The recipe I am posting today was sent to me by a classmate of my husband. I have to do a little bragging now. My husband graduated with a class of twenty-nine students. They get together every year and it is such a fun time. The spouses enjoy it as much as the classmates. They hug each other, shake hands with a pat at the shoulder and at the end of the evening, they know everyone will be looking forward to the next gathering. What a special group of people. Thank you JoAnn for sending this recipe.

***

Ingredients:

3 Tablespoons olive oil

3 cups chopped yellow onions

1 Tablespoon sugar

3 Tablespoons minced garlic

3 teaspoons salt

2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon thyme

1 teaspoon black pepper

1/2 teaspoon crushed fennel seeds

2 cups fat free less sodium chicken broth

3 (28 ounce) cans no salt added crushed tomatoes

2 Tablespoons balsamic vinegar

***

Directions:

Heat oil in large dutch oven over medium heat. Add onion and cook for four minutes stirring often. Add sugar ans the next seven ingredients, cook 1 minute stirring constantly. Stir in vinegar and cook one more minute. Add chicken broth and tomatoes and bring to a simmer and cook over low heat 55 minutes or until sauce thickens. Yield: 12 cups sauce

***

JoAnn says this sauce freezes very well. Place sauce in serving sized containers. Will keep well up to four months in freezer. Using zip lock bags to freeze sauce offers ease in thawing.

Easy Spaghetti Bolognese .

Easy Spaghetti Bolognese

Make The Christmas Eve Dinner Easy As Spaghetti

Our oldest daughter Mary lives in Italy with her family of husband and two daughters. We have made several trips to Milan to visit. Much to our learning, the Italian pasta varieties and sauces are almost unnumbered, made with fresh ingredients and in 15 minutes or less, and oh so delicious. This recipe is the most basic of all recipes.

Ingredients:

6 ounces bacon slices, cut in 1/2" pieces

1 yellow onion, diced

1 1/2 teaspoon kosher salt plus more to taste

3 garlic cloves, minced

2 pounds ground beef

6 ounces tomato paste

1 cup milk

1/3 cup Parmesan cheese, plus more for serving

Freshly ground pepper to taste

1 pound spaghetti, cooked, water reserved

***

Directions:

Cook bacon until crisp reserving 1 Tablespoon fat. Add onion and 1/2 teaspoon salt; stirring occasionally, cook until tender about 5 to 7 minutes. Add garlic and cook 1 minute. Add ground beef and 1 teaspoon salt; cook, stirring occasionally, until beef is no longer pink, about 5 minutes. Stir in tomato paste, milk and 1/3 cup Parmesan cheese. Cook over low heat until sauce thickens. Skim fat off sauce. Adjust seasonings with salt and pepper.

***

Cook paste to al dente. Add to sauce and add enough pasta cooking water to loosen sauce. Toss to combine. Transfer to individual bowls. Sprinkle with additional cheese. Serve immediately. Serves 6 to 8

Penna Pasta With Tomato-Basil Butter

Penne Pasta With Tomato-Basil Butter

Last evening for dinner our daughter Mary made a Pasta dish with a sauce that seemed to easy to be true. Mary continues to tell me that pasta dishes in Italy are made in 15 minutes or less. As her stay with us concludes, I think she has me convinced. I will give you the ingredients and you can adjust them according to your preferences as an Italian cook would do.

***

Ingredients:

1 cup cherry tomatoes cut in halves

about 4 to 6 basil leaves

1 or 2 garlic cloves

salt

1/2 cup butter

Penne Pasta

***

Directions:

Place in food processor and process until butter is small "curd" shapes.

***

Cook penne pasta in salted boiling water according to directions, drain, toss with tomato-basil butter and serve!

Tomato Based Pasta Sauce ..... Monday Evening Pasta ..... Mary's "Make it Quick" Recipe

Tomato Based Pasta Sauce  
Monday Evening Pasta

Daughter Mary never has a name for her pasta sauces but the taste buds are awakened and you know something this good should definitely have a written recipe to share. I will share the approximate amounts from my observations.

Ingredients:

2 cups vine ripened tomatoes, chopped

1 red pepper, cut into pieces

2 garlic cloves

1 generous Tablespoon olive oil

sea salt

about 1/4 teaspoon red pepper flakes

2 or 3 Tablespoons whipping cream

Parmesan cheese

***

Directions:

Place in food processor the tomatoes, red pepper, garlic and olive oil, pulse to smooth. Place in a pan and cook over low heat for about 15 minutes. Remove from heat and add about 1/4 teaspoon red pepper flakes, cream and Parmesan cheese. Do not return to heat. Allow to set a few minutes for flavors to steep.

***

When cooking pasta. always add plenty of salt to boiling water before adding pasta cooking only to al dente. Place drained pasta in bowl, add sauce and toss to coat. Pass the Parmesan cheese for those wishing a little more on the pasta.

Fresh Tomato Sauce For 1/2 Pound Spaghetti ..... It is so easy and also freezes well.

Fresh Tomato Sauce For Pasta

Ingredients:

2 lbs. very ripe tomatoes

2 cloves garlic

3 Tablespoons olive oil

About 1 teaspoon salt

10 basil leaves

***

Directions:

Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold in your hand and squeeze out the seeds) and cut the tomatoes into 1/2 dice. Set aside.

***

Thinly slice garlic. In a 10 to 12 inch frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.

***

Add tomatoes and 1 teaspoon salt and increase heat to medium high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.

***

Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.