COLLECTION: Sauces for Pasta

From: (Micaela Pantke)

Date: Thu, 19 Aug 93 10:31:34 +0200


From: (Anthony C.)


1 pint   whipping cream
1 cup    parmesan cheese
1 stick  of butter.

Melt the butter and slowly add cheese cream and cooked pasta.  You need
to add the cheese slowly so it doesnt form clumps.  I have modified this
recipe by taking out all the butter and using whipping cream and milk
instead of all whipping cream.  It doesnt taste as good but its not
nearly as bad.  Sprinkle with nutmeg to serve. 

From: (Judi Mancuso) 


1 cup    chopped/washed/drained spinach
2 tblsp  olive oil
1/2 cup  no fat plain yogurt
crushed garlic, dried basil
1 handful of fresh chopped parsley
Juice from one lemon
2 tblsp  crumbled feta cheese

Whirl all ingredients -- except Feta cheese -- until chunky-smooth.  Add
warm water to thin a little if necessary.  Cook pasta (al dente).  Toss
pasta with a little margarine then add sauce -- mix very well -- add
feta cheese and toss again. 

From: (Stephanie da Silva)


4        garlic cloves, minced
3 tblsp  extra-virgin olive oil
3 lb     tomatoes -- peeled, seeded and chopped
1/2 tsp  salt
1/2 tsp  freshly ground pepper
1 tblsp  chopped fresh mint leaves, or more to taste

In a large skillet, place the garlic and 2 talespoons of the oil.  Cook
over low heat until the garlic is fragrant, about 2 minutes.  Increase
the heat to high and cook until the garlic is golden, about 10 seconds
longer.  Add the tomatoes and cook over high heat, stirring
occasionally, until the sauce is thick but chunky and some tomato liquid
still remains, about 10 minutes.  Turn of the heat and season with the
salt, pepper and mint. 

From: (Therese)

Source: _The_Best_125_Meatless_Pasta_Dishes_ Toomay and Geiskopfhadler


1            large eggplant
1/2 cup      lowfat yogurt
2 tblsp      tahini
1/4 cup      dry sherry
1/4 cup      lemon juice
3 cloves     garlic, minced
1 tblsp      olive oil
1/2 tsp      salt
1/8-1/4 tsp  cayenne, to taste
1/4 cup      fresh parsley for garnish
1 lb         dry pasta - spirals or wide ribbons are recommended

Preheat oven to 400 degrees.  Cut the eggplant in half, and place cut
side down on lightly oiled baking sheet.  Pierce with fork several
times, then bake for 40 minutes, until really soft and collapsing.  When
it has cooled, scoop out the insides and puree everything except the
parsley and pasta in a food processor or blender.  Let sit awhile to
flavors can blend. 

Bring several quarts of water to a boil and cook pasta al dente.  While
pasta is cooking, gently heat the sauce.  Drain the pasta and mix with
the sauce.  Garnish with fresh parsley (you can also put parmesan on
this, it sounds really weird but is good - it's also good without it!). 
Serves 4 big pasta fans, or 6 pasta wimps. 

From: (Tara McDermott)


2-4 cloves  garlic
1 cup       diced onions
3 cups      diced buttercup squash
1 cup       diced beet root
1/4 tsp     salt
3 1/2 cups  water or stock
2 tblsp     tamari or soy sauce
1 tblsp     italian herb blend (sage, marjoram, rosemary, basil, 
            oregano, thyme)  
1 tblsp     arrowroot powder
1/2 cup     water

Place first six ingredients ina heavy pot.  Cover, bring to a boil and
simmer 30-40 minutes, until vegetables are soft.  Puree in a food
processor or blender.  Return to pot and add tamari and herbs. 

Dissolve arrowroot in 1/2 cup of water.  Stir this into sauce.  Bring
sauce back to boil, stirring constantly as arrowroot thickens.  Simmer
10 minutes to blend flavors.  Add more water if too thick, or cook down
with pot uncovered if too thin. 

Note: This is reccomended in the winter and spring when tomatoes are
hard to find, and these vegetables aren't.  Try over pasta.

From: (Janet Beretta) 


3 cloves  garlic, minced
1 large   onion, chopped
1 lb      of lean ground beef
1         28 oz. can of tomatoes (I use puree)
1/2 lb    mushrooms, sliced
1/4 cup   of balsamic or wine vinegar
1 tblsp   sugar
assorted herbs; basil, oregano, thyme, marjoram and rosemary
salt and pepper

From: (Mark L Rodini)


1/2      a medium sized onion, chopped
1/3 cup  dried porcini mushrooms that have been
         soaking in about 1/2 cup lukewarm water
1 cup    regular white mushrooms, chopped but not too finely
1/2 cup  cream
2 tblsp  butter
1/4 cup  tomato paste
salt to taste
marsala to taste (optional)

Soak porcini mushrooms in water for about 1/2 hour until rehydrated. 
Remove from water and chop them.  SAVE the water they soaked in and run
it through a filter to filter out dirt or other "foreign" object that
may have been stuck on the porcinis.  Melt butter in pan and saute onion
until transluscent.  Add regular and porcini mushrooms and saute with
onion.  Add porcini water and cream and simmer until sauce begins to
thicken a bit.  Add salt.  About 5 minutes before it's done, add tomato
paste.  Also, now's the time to add the marsala if you want it, but the
sauce will need to simmer a bit longer to boil away the extra liquid. 

Best served on penne or mostaccioli, not spaghetti.

From: (Ann Adamcik)


1/2 cup    Half and half (aka light cream - half milk, half cream)
1 cube     pesto (this was a frozen icecube tray cube, from last summer -  
	   about 2-3 tablespoons, I think)
6-8        sun dried tomatoes, chopped up a bit
1-2 tblsp  romano

Heat the first 3 ingredients in a small saucepan over low heat.  When
heated, add cheese.  Toss with cooked linguini.  Makes 2 servings. 

From: (John Hopper)

1/4 cup olive oil (for 2) 
3-4     garlic cloves  
1       bay leaf
ground thyme and rosemary
fresh ground black pepper 
salt (optional)
fresh steamed vegatables (broccoli's my favorite with this)

1.  In a small cast iron pan -- add some olive oil (probably about 1/4
cup for two)

2.  Chop some garlic cloves -- I use three or four if it's just for me. 

3.  Sautee the garlic in the olive oil (they lose potency, thats why you
use alot) along with a bay leaf. 

4.  When the garlic is just starting to brown add a little bit of ground
thyme and rosemary

5.  It's ready when the garlic is all golden brown.  Take it off the
heat BEFORE it's actually done -- the garlic will still cook in the hot
oil for about a minute after you remove the heat. 
6.  Add it to the pasta along with any of the following: fresh ground
black pepper (salt) fresh steamed vegatables (broccoli's my favorite
with this)
I usually do not cook with salt, but you can add it if you must.  I also
usually put heaps of fresh grated parmesan on it -- but depending on how
low fat you want -- it can easily be skipped. 
Have lots of fresh Italian bread around to soak up the extra olive oil
left on your plate! 


I got this recipe from an old Italian who resides in a small railroad
town filled with old Italians.  It is the best I have tasted and leaves
no water on the plate when used with spagetti.  We use it for lasagne
and stuffed noodles and most everything else that calls for red Italian

1.5 lbs        of beef short ribs
4 large cloves of crushed garlic
2 qt           of tomato juice (strange but true)
1 large can    of tomato paste
Combination of Italian spices to taste (oregano, basil, etc.)
olive oil
Salt and pepper

In olive oil, fry garlic and brown off the short ribs.  Add the tomato
juice and tomato paste.  Add spices, salt and pepper to taste.  Slow
boil for 30 minutes.  Cover and cook for seven hours, add water
occasionally when the sauce gets thick.  GREAT. 

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)


1            lemon
12 oz        dry linguine (i used fresh)
1 lb         scallops, rinsed and drained
1/4 cup      butter
1/4 cup      olive oil
3            large red bell peppers, seeded and cut into this slivers
2 cloves     garlic, minced or pressed
1/4-1/2 tsp  crushed red pepper
1/4 cup      regular strength chicken broth
1/4 cup      finely chopped parsley
salt and pepper

Using a zester, cut peel from lemon in fine shred.  Set aside Squeeze
juice from lemon - you need 1/4 cup.  Set aside. 

In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until
tender to bite.  Drain well and set aside. 

Meanwhile, slice scallops 1/4 inch thick and set aside.  (I don't do
this, since I buy the smaller ones) Melt butter in oil in a wide frying
pan over med-high heat.  Add bell peppers, garlic, and crushed red
pepper, then cook, stirring , for 1 minute.  Lift out bell peppers with
slotted spoon and keep warm.  Add broth and lemon juice to pan and bring
to boil.  Add scallops, cover and cook until scallops are opaque
throughout(2-3 minutes) Remove from heat and lift out scallops and add
to bell peppers. 

Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot. 
Transfer pasta a sauce to a warm serving dish, then top with parsley,
scallops and peppers mixture and lemon peel.  Mix lightly and season
with salt and pepper. 

From: (Kellie M-S)


1/2 lb    skinless, boneless chicken breast, cubed
1/2 lb    raw shrimp, shelled & deveined
1         medium onion, diced
3 cloves  garlic, minced
1         small green pepper, diced
1         small sweet red pepper, cut in strips
1         large (28oz) can whole italian plum tomatoes
1/2 tsp   hot red pepper flakes (more or less if you like)
1/4 tsp   salt
oregano, marjoram & basil to taste (LOTS!)

Sautee chicken and vegetables until chicken is firm and onions are
translucent.  Crush tomatoes lightly in your hands (or food-processor if
you're not a tactile cook) and add to chicken & veggies with their
liquid.  Simmer over low heat uncovered for 1/2 hour.  Turn off heat,
add the shrimp wait 10 minutes and serve over fettucini or spaghetti. 
The residual heat should cook the shrimp within 5 minutes, but give it
10 just to be sure.  A dash of white wine when you add the shrimp is
also nice. 

Note: This is a thin sauce, don't expect it to cling to the pasta! 

From: (Anthony Datri)


My mother would chop up the tomatos into a big soup-pot kinda thing and
throw in whatever sorts of flavorings were on-hand.  She's dump in a
bunch of [dried, sigh] parsley, not enough garlic, and a random
selection of things like basil and green onions, then simmer it for a
few hours until it was quite gloopy.  I don't think she added extra
water, but I guess at least some wouldn't hurt.  The seeds were taken
care of by zapping the gloop in a blender for a while. 

From: uribe@jarthur.Claremont.EDU (Lydia M. Uribe)

(Makes about 6 cups)

3 cloves  garlic, minced
3 tblsp   olive oil
1         29oz can tomato puree
1         12oz can tomato paste
36 oz     water (3 tomato paste canfuls)
1 tsp     salt
1 tsp     brown sugar
1 tsp     basil
1/2 tsp   oregano
1/4 tsp   tarragon

1.  Saute garlic in olive oil. 

2.  Add remaining ingredients & simmer, uncovered, 1 1/2 hours, stirring
every 30 minutes. 

From: (Lucy Hadden)


2  28-oz cans of tomatoes (I tend to like diced, but whole, pureed, 
   or any combination work fine)
1  3-oz (the smallest you can find) can tomato paste
1  medium-sized onion
3  or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2 
   inch, chunk of ginger)
1  bay leaf
oregano, thyme, rosemary (dried or fresh)
(marjoram, basil are also possible)
oil for sauteeing 

Peel and chop the onion, garlic, and, if using it, ginger.  Get these as
small as you can/have patience for.  I use the food processor. 

Saute onion and garlic (and ginger) in the oil for a few minutes, until
the onion is transparent, but not brown.  Add the canned tomatoes,
including the juice.  Also add the tomato paste, and mix.  Add the bay
leaf and other herbs.  Simmer for at least 1/2 hour, or until the
consistency is right; you may need to add a little water. 

I don't tend to use measured amounts of herbs, but experience has shown
that you don't want to add too much rosemary (a tsp.  is probably
enough, and a Tbsp.  too much), but it does fine with lots of oregano
and a goodly amount of thyme. 

Also, it keeps really well in the refrigerator and freezes quite

From: (Laura Aden)


Olive Oil
1            Large Onion (chopped)
1            Bell Pepper (chopped)
Whole Head   of Garlic (minced)
3 or 4       bay leaves
ca. 2 tblsp  Oregano
ca. 2 tblsp  Basil
ca. 2 tblsp  Salt
ca. 2 tblsp  Sugar
2            12oz cans Tomato Paste
4            24oz cans Tomato Puree
2            24oz cans Whole Tomatoes

Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about
1/4 inch deep), add onions, garlic and bell pepper.  Lightly brown in
oil.  Add all tomato stuff, stir well, add all other ingredients, stir
well.  add a couple cans of water (approx 24 oz's).  Let simmer at least
5 hours (the longer it cooks the better it is!)

1 lb       hamburger
4 cloves   of garlic
1 tsp      of oregeno
1 tsp      of basil
1 1/2 cup  of bread crumbs
1 cup      of parmeasan cheese
Veg oil (cover bottom of heave frying pan about 1 inch)

Mix all ingredients together except for oil.  Make little balls, and fry
in oil until cooked. 

From: ntmtv! (Linda Hsieh)


4 cans   6.5 oz minced clams
4 tblsp  olive oil
1-3 tsp  minced garlic
2 tblsp  white wine
3/4 cup  fresh parsley
1 tsp    basil
salt to taste

Drain clams and reserve the juice.  Saute the garlic in the olive oil
over medium heat for a minute or so.  Add wine, parsley, basil and the
clam juice to the olive oil and garlic. 

Bring to a boil and simmer for 15 minutes.  Add the clams and cook just
till heated through.  Add salt to taste. 

Serve over cooked linguine (or any other pasta).

From: (Ruth) 


4 cans   (6.5 oz. ea.) minced clams, undrained
1 cup    Classic Olive Oil Italian Dressing
2        large tomatoes, chopped
1 cup    sliced pitted olives
1/2 cup  grated Parmesan cheese
1/2 cup  chopped parsley

In large skillet, bring minced clams and Italian Dressing to a boil,
then boil one minute.  Remove from the heat and stir in tomatoes,
olives, cheese and parsley. 



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