Clean Out The Fridge Pasta Sauce Recipes

Steps:

• Heat the oil in a fry pan, add the onion and cook until softened (about 5 minutes); add the garlic and cook for a couple of minutes more.
• Add the bacaon and cook a further 5 minutes, then add the wine, andchovies, capsicum, tomato paste, tinned tomatoes and olives and cook a further 10 minutes.
• Just before serving, stir through the basil, black pepper, then serve over the pasta of your choice.
• Sprinkle with grated parmesan cheese to serve.

Steps:

• Cook pasta in boiling, salted water. Drain and set aside.
• Slice sausage into bite sized pieces. I skin mine ahead of time because I don't like the skin. Cook on medium-high in large frying pan until cooked through. Remove sausage onto plate but do not drain any fat from pan.Turn down to medium heat.
• Chop peppers, tomato and mushrooms into bite sized pieces (approx 1 inch).
• Chop garlic finely.
• Add olive oil to pan along with garlic and sautee for 1-2 minutes. Do not let burn. Add veggies to pan and sautee until softened.
• Add sausage back into pan and mix together. Cook for 5 minutes to let juices combine.
• Add pasta to pan and toss together.
• Add seasonings to taste.
• Serve. If you want this for more people, serve with salad or breads. If its only 2-4 can be serves on its own.

Steps:

• Heat oil or butter in large pan, then add onion and garlic.
• Add the chicken or boneless meat, thinly sliced or finely chopped, and cook, stirring, until browned.
• Add firm vegetables as they take the longest to cook.
• Cook, stirring, until vegetables are just soft.
• Add enough stock to cover the vegetable mixture in pan.
• Bring the stock to the boil.
• For a tomato-based soup, add a can of undrained crushed tomatoes.
• For a hearty soup, at this stage add pasta, if desired.
• Simmer, uncovered, until grains and vegetables are just tender.
• Pasta takes about 10 minutes to cook.
• When grains and vegetables are almost tender, add quick-cooking green vegetables, such as chopped broccoli, spinach, beans, peas, onions, or canned vegetables.
• If you prefer a thicker, smooth soup, blend or process mixture to the desired consistency.
• For a thicker soup with chunks of vegetables, blend only half of the soup until smooth.
• Return the soup to pan, adjust the consistency with a little water or extra stock, if necessary, and stir until hot.
• If using canned beans or lentils, drain, rinse, then add them.
• Stir until hot.
• Season soup with salt, pepper and chopped fresh herbs (or a teaspoon of dried) to taste.
• If soup needs a little more flavour, ingredients such as Worcestershire sauce, soy sauce, chilli sauce, tomato paste, tomato puree or a can of creamed corn are great boosters.
• Suitable to freeze.
• Suitable to microwave.

Steps:

• Heat olive oil in a large skillet and saute tomato, green peppers, cilantro, garlic and onion for 5 minutes or so to retain crispness. Add tomato sauce and simmer for 10 to 15 minutes. Mix in olives, parmesan cheese.