Everything In The Fridge Pasta Sauce Recipes

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EVERYTHING-IN-THE-FRIDGE PASTA AS MADE BY ASHLEY TYRUS-RAWLINGS RECIPE BY TASTY

Mix and match leftover ingredients in your fridge to make a sustainable, delicious pasta dish to feed the whole family! Feel free to swap in whatever protein, vegetables, and pasta shapes you have around.

Provided by Ashley Tyrus-Rawlings

Categories     Dinner

Time 35m

Yield 6 servings

Number Of Ingredients 16



Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings Recipe by Tasty image

Steps:

  • Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.
  • Meanwhile, season the shrimp all over with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6-8 minutes. Remove from the pan and set aside.
  • Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4-6 minutes, stirring occasionally.
  • Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6-8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.
  • Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.
  • Serve the pasta hot, garnished with more basil.
  • Enjoy!

Nutrition Facts : Calories 742 calories, Carbohydrate 68 grams, Fat 45 grams, Fiber 5 grams, Protein 27 grams, Sugar 8 grams

½ teaspoon kosher salt, plus more to taste
1 lb dried bowtie pasta
½ lb medium shrimp, deveined, peeled with tails left on
1 teaspoon black pepper, plus more to taste
2 tablespoons olive oil, divided
½ teaspoon red pepper flakes
½ medium red onion, diced
3 garlic cloves, minced
2 cups heavy cream
½ cup cherry tomato, halved lengthwise
1 cup broccoli
1 red bell pepper, seeded and chopped
1 handful baby spinach
1 cup shredded parmesan cheese
1 lemon, juiced
2 tablespoons fresh basil, thinly sliced, plus more for garnish

EVERYTHING IN THE FRIDGE PASTA SAUCE

Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.

Provided by Terri B

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 30m

Yield 4

Number Of Ingredients 9



Everything in the Fridge Pasta Sauce image

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.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.8 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 4.2 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 964.9 mg, Sugar 7.2 g

1 tablespoon olive oil
4 roma (plum) tomato
1 green bell pepper, chopped
1 tablespoon chopped fresh cilantro
4 cloves garlic, chopped
¼ cup chopped white onion
1 (15 ounce) can tomato sauce
2 tablespoons grated Parmesan cheese
1 (6 ounce) can black olives, drained and sliced

CLEAN OUT THE FRIDGE PASTA SAUCE

We're off on vacation, so we made this last night to use up a few things that would be science experiments if we left them in the fridge 'til we got home! 2 of us ate all of this, but you could stretch it out to serve 4 with a salad and crusty bread.

Provided by JustJanS

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13



Clean out the Fridge Pasta Sauce image

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.

2 tablespoons oil
1 onion, sliced
2 cloves garlic
4 slices bacon, sliced
1/2 cup white wine
2 anchovies, chopped
1/2 cup sliced red capsicum
2 tablespoons tomato paste
1 (400 g) can crushed tomatoes
20 green olives
2 tablespoons chopped fresh basil
fresh ground black pepper
parmesan cheese, to serve

EVERYTHING IN THE FRIDGE PASTA SAUCE

Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.

Provided by Allrecipes Member

Categories     Tomato Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 9



Everything in the Fridge Pasta Sauce image

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.n

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.8 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 4.2 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 964.9 mg, Sugar 7.2 g

1 tablespoon olive oil
4 roma (plum) tomato
1 green bell pepper, chopped
1 tablespoon chopped fresh cilantro
4 cloves garlic, chopped
¼ cup chopped white onion
1 (15 ounce) can tomato sauce
2 tablespoons grated Parmesan cheese
1 (6 ounce) can black olives, drained and sliced

EVERYTHING IN THE FRIDGE PASTA SAUCE

Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.

Provided by Allrecipes Member

Categories     Tomato Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 9



Everything in the Fridge Pasta Sauce image

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.n

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.8 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 4.2 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 964.9 mg, Sugar 7.2 g

1 tablespoon olive oil
4 roma (plum) tomato
1 green bell pepper, chopped
1 tablespoon chopped fresh cilantro
4 cloves garlic, chopped
¼ cup chopped white onion
1 (15 ounce) can tomato sauce
2 tablespoons grated Parmesan cheese
1 (6 ounce) can black olives, drained and sliced

VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.

Provided by M D A

Categories     Spaghetti

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 23



Veggie

Steps:

  • Tomato Puree.
  • Fill a large bowl 2/3 of the way with water and ice.
  • Fill medium size sauce pan with 3 cups water to a boil.
  • Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
  • With tongs place the cut tomatoes in the boiling water for 30 seconds.
  • Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
  • Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
  • If you want to remove the seeds, half the tomatoes and scoop.
  • Place skinned tomatoes in food processor or blender and puree.
  • Set aside or in refrigerator until needed.
  • Sauce.
  • In large stock/sauce pot brown sausages, breaking into pieces as you like.
  • Add chopped onion, and mix. Cook until onions begin to look clearish.
  • Add the garlic and saute for about a minute, watch it doesn't burn.
  • With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
  • Add the tomato sauce, paste, and diced tomatoes.
  • Add zucchini, red pepper, carrot, (and optional celery).
  • Stir to evenly mix and coat all vegetables.
  • Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
  • Mix well and evaluate water content.
  • If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
  • Bring to a boil and simmer on low, stirring frequently, for one hour.
  • For a richer flavored sauce simmer longer, just add more water before boiling.
  • Add olives and mushrooms about 30 minutes before serving, and simmer.
  • Cook spaghetti according to package directions, (using fresh if possible).
  • Spoon sauce over noodles and top with parmesan.

Nutrition Facts : Calories 204.3, Fat 1, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 41.9, Fiber 4.6, Sugar 8.9, Protein 7.7

1 lb turkey sausage (hot or mild) (optional)
1 lb Italian sausage (hot or mild) (optional)
1 medium onion, chopped
6 garlic cloves, minced (more if desired)
1/4 cup red wine
6 small tomatoes, diced or 1 (28 ounce) can diced tomatoes
8 small tomatoes, blanched, skinned & pureed or 2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 small zucchini, quartered and thinly sliced
1 red pepper, cut into 1-inch strips or 1/4-inch squares
1 carrot (sliced thin or shredded)
1/2 cup celery, thinly sliced (optional)
1 (3 7/8 ounce) can olives, sliced and drained (optional)
1 cup mushroom, sliced (optional)
1 cup water (adjust as needed)
6 teaspoons chopped fresh basil or 3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 lb spaghetti (thin for thinner sauce, thicker for thicker sauce)
parmesan cheese

EVERYTHING IN THE FRIDGE PASTA SAUCE

Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.

Provided by Terri B

Categories     Tomato Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 9



Everything in the Fridge Pasta Sauce image

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.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.8 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 4.2 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 964.9 mg, Sugar 7.2 g

1 tablespoon olive oil
4 roma (plum) tomato
1 green bell pepper, chopped
1 tablespoon chopped fresh cilantro
4 cloves garlic, chopped
¼ cup chopped white onion
1 (15 ounce) can tomato sauce
2 tablespoons grated Parmesan cheese
1 (6 ounce) can black olives, drained and sliced

EVERYTHING IN THE FRIDGE PASTA SAUCE

Late coming home from work? Kids asking, "What's for dinner?" This chunky sauce is for you. It only takes minutes to make. Serve over angel hair pasta with sprig of fresh basil for garnish.

Provided by Terri B

Categories     Tomato Pasta Sauce

Time 30m

Yield 4

Number Of Ingredients 9



Everything in the Fridge Pasta Sauce image

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.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.8 g, Cholesterol 2.2 mg, Fat 9 g, Fiber 4.2 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 964.9 mg, Sugar 7.2 g

1 tablespoon olive oil
4 roma (plum) tomato
1 green bell pepper, chopped
1 tablespoon chopped fresh cilantro
4 cloves garlic, chopped
¼ cup chopped white onion
1 (15 ounce) can tomato sauce
2 tablespoons grated Parmesan cheese
1 (6 ounce) can black olives, drained and sliced

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