Various Italian Sauces
From choclytcandy 14 years agoIngredients
- red pepper-BASIL SAUCE WITH BALSAMIC VINEGAR: shopping list
- 1 1/2 tablespoons olive oil shopping list
- 1 small onion , chopped shopping list
- 1 large red bell pepper , cored, seeded, and chopped shopping list
- 1/2 cup low-sodium chicken broth shopping list
- 1 medium clove garlic , minced shopping list
- 1/4 cup shredded fresh basil leaf shopping list
- 1 - 2 teaspoons balsamic vinegar shopping list
- TOMATO-rosemary CREAM SAUCE: shopping list
- 1 tablespoon olive oil shopping list
- 2 medium shallots , minced shopping list
- 1 large tomato , peeled, seeded, and chopped shopping list
- 3 tablespoons dry white wine or dry vermouth shopping list
- 1/2 cup low-sodium chicken broth shopping list
- 1/4 cup heavy cream shopping list
- 1/4 teaspoon minced fresh rosemary , or heaping 1/4 teaspoon dried rosemary, pulverized shopping list
- porcini mushroom SAUCE WITH CREAM: shopping list
- 3 tablespoons unsalted butter shopping list
- 1 medium onion , minced shopping list
- 2 ounces dried porcini mushrooms , rehydrated in 2 cups hot water, strained, and chopped coarse; soaking liquid reserved shopping list
- 6 tablespoons heavy cream shopping list
- 3 tablespoons minced fresh parsley leaves shopping list
- TWO mushroom SAUCE WITH ROSEMARY: shopping list
- 2 tablespoons unsalted butter shopping list
- 1 tablespoon olive oil shopping list
- 1 medium onion , minced shopping list
- 2 medium cloves garlic , minced shopping list
- 1 teaspoon minced fresh rosemary shopping list
- 1 pound white button mushrooms , stems trimmed and sliced thin shopping list
- 1 ounce dried porcini mushrooms , rehydrated, strained, and chopped coarse; soaking liquid reserved shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
- tomato sauce WITH PORCINI MUSHROOMS: shopping list
- 3 tablespoons olive oil shopping list
- 1 medium onion , minced shopping list
- 1 rib celery , minced shopping list
- 1 small carrot peeled and minced shopping list
- 1 ounce dried porcini mushrooms , rehydrated, strained, and chopped coarse; soaking liquid reserved shopping list
- 1 teaspoon table salt shopping list
- (28 ounce) can whole tomatoes (preferably plum), packed in juice, drained, seeded, and chopped shopping list
- pasta WITH FRESH clam SAUCE: Serves 4 shopping list
- 40 littleneck clams (the smaller the better), or 3 pounds cockles, or 24 littleneck clams and 6 quahogs (the larger the better), all scrubbed thoroughly shopping list
- 1/2 cup dry white wine shopping list
- Pinch cayenne pepper shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 2 medium cloves garlic , minced shopping list
- 1 large plum tomato or 2 small plum tomatoes, peeled, seeded, and minced shopping list
- table salt shopping list
- 1 pound spaghetti or linguine, or other long-strand pasta shopping list
- 3/4 cup chopped fresh parsley leaves shopping list
- 3 tablespoons minced fresh parsley leaves shopping list
How to make it
- RED PEPPER-BASIL SAUCE WITH BALSAMIC VINEGAR:
- Heat oil in small saucepan over medium heat. Add onion; sauté until softened, about 3 minutes. Reduce heat to low. Add red pepper; cover and cook, stirring frequently, until very tender, 15 to 20 minutes. Transfer mixture to food processor fitted with steel blade. Add stock; process until pureed. Return mixture to saucepan. Add garlic; simmer to blend flavors, adding a little water if sauce is too thick, about 5 minutes. Stir in basil and season with balsamic vinegar and salt and pepper to taste.
- TOMATO-ROSEMARY CREAM SAUCE:
- If serving roast pork loin with this sauce, substitute two teaspoons dried rosemary, pulverized, or two tablespoons minced fresh rosemary for the thyme in the spice rub.
- Heat oil in medium saucepan over medium-high heat. Add shallots; sauté until softened, 3 to 4 minutes. Add tomato; cook until softened and rendered of most of its juice, about 5 minutes. Add wine; cook until wine and tomato juice completely evaporate. Add stock, cream, and rosemary; continue to boil until sauce is reduced by half and lightly thickened, about 5 minutes. Season to taste with salt and pepper.
- PORCINI MUSHROOM SAUCE WITH CREAM: Enough for 1lb of pasta
- Toss this intensely flavored sauce with one pound of dried (or one and one-quarter pound of fresh) fettuccine and one-half cup of Parmesan cheese. Pass extra cheese at the table.
- 1. Heat butter in large sauté pan over medium heat. Add onion; sauté until edges begin to brown, about 7 minutes. Add porcini and salt and pepper to taste; sauté to release flavors, 1 to 2 minutes.
- 2. Increase heat to medium-high. Add soaking liquid; simmer briskly until liquid has reduced by half, about 10 minutes.
- 3. Stir in cream; simmer until sauce just starts to thicken, about 2 minutes. Stir in parsley, adjust seasonings, and serve.
- TWO MUSHROOM SAUCE WITH ROSEMARY: Enough for 1 lb of pasta
- Button mushrooms get a tremendous boost from a handful of dried porcini. Serve with orecchiette or small shells. So that the pasta better absorbs the sauce, simmer the cooked pasta and one-third cup of grated Parmesan cheese with the sauce for a minute or two, then serve.
- 1. Heat butter and oil over medium heat in large sauté pan. Add onion; sauté until translucent, about 5 minutes. Add garlic and rosemary; sauté until garlic is golden, about 1 minute.
- 2. Add button mushrooms; sauté until golden and liquid evaporates, about 8 minutes. Add chopped porcini; sauté to release flavors, 1 to 2 minutes. Season with salt and pepper to taste. Add soaking liquid; bring to simmer. Stir in parsley, adjust seasonings, and serve.
- TOMATO SAUCE WITH PORCINI MUSHROOMS: Enough for 1 lb of pasta
- Toss this sauce with spaghetti or fusilli and serve with grated Parmesan cheese.
- 1. Heat oil in large sauté pan over medium heat. Add onion, celery, and carrot; sauté until vegetables soften, 8 to 10 minutes. Add porcini and salt; sauté to release flavors, 1 to 2 minutes.
- 2. Increase heat to medium-high; add tomatoes and soaking liquid. Bring sauce to boil, lower heat, then simmer until sauce thickens, about 15 minutes. Stir in parsley, adjust seasonings, and serve.
- PASTA WITH FRESH CLAM SAUCE:
- You can save a little money by substituting 6 large, inexpensive quahogs, which provide plenty of liquid for a briny, brothy dish, for about half the price of littlenecks or cockles. Because quahogs are so cheap, discard the steamed meat without guilt and dine on the sweet, tender littlenecks or cockles with the pasta. Don’t worry if some of the clams never open, as often happens with littlenecks and cockles; just open them at the table with a paring or similar small knife.
- . Bring one gallon water to boil in large soup kettle. Bring clams, wine, and cayenne to boil in deep, 10 to 12-inch, covered skillet over high heat. Boil, shaking pan occasionally, until littlenecks or cockles begin to open, 3 to 5 minutes. Transfer littlenecks or cockles with slotted spoon to medium bowl; set aside. (If using quahogs, re-cover pan and continue cooking until their liquid is released, about 5 minutes longer. Discard quahogs; strain liquid in pan through paper towel-lined sieve into large measuring cup. Add enough water to make 1 cup; set aside.)
- 2. Heat oil and garlic in cleaned skillet over medium-low heat until garlic turns pale gold, about 5 minutes. Add tomatoes, raise heat to high and sauté until tomatoes soften, about 2 minutes longer. Add littlenecks or cockles and cover; cook until all clams open, 1 to 2 minutes longer. Discard any unopened clams.
- 3. Meanwhile, add 1 tablespoon salt and pasta to boiling water; cook until al dente, 7 to 9 minutes. Drain pasta; transfer to skillet and toss. Add reserved clam liquid and cook until flavors meld, about 30 seconds. Stir in parsley, adjust seasonings, and serve immediately.
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- boosan21 Pleasant Valley, CT
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