SICILIAN PASTA SAUCE
My grandmother is Sicilian, so naturally this sauce was passed down from each generation to all the girls. Hope you'll enjoy it as much as my family does.
Provided by stephakneeluvstocook
Categories Sauces
Time 1h10m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and crushed pepper in sauce pan,add onion and garlic. Saute until translucent. Deglaze with wine, add tomatoes cushed and paste. Bring to simmer, continue to simmer for 45 minutes up to 4 hours. Add herbs, sugar, and season if needed.
- Toss with favorite pasta. Serve with grated parmesan romano and a glass of wine.
- Can also add meat/ sausage/ ribs before deglazing with wine. Or mix in a cup of ricotta and grated mozzerella and bake in 400 degree oven until bubbling and golden.
SICILIAN LENTIL PASTA SAUCE
This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g
SICILIAN EASY PASTA SAUCE
This is how my mother taught me to make sauce, with a few of my own touches. It's a little unusual in that all the tomato comes from canned products, but it makes it easy to whip some up. This is a large quantity because I always make enough to freeze. You can make it with any number of meats or without if you prefer. Use the best tomato products you can afford (Campbell's, Contadina). You don't need any salt since the canned products tends to have plenty. I use the low sodium versions when I can find them. To freeze, put cooled sauce in old plastic tubs from whipped cream. When you want to use one, just dip the container in hot water and the sauce will pop out into a saucepan. Heat on low. It will take about the same time to warm up as it does to boil your pasta.
Provided by JoAnimal
Categories Vegetable
Time 2h15m
Yield 13 pints, 50 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in bottom of large sauce pot.
- Add onion and cook until they are translucent.
- Reduce heat and add garlic (careful as it burns easily).
- Add tomato juice, soup, paste, strained tomatoes, pepper, basil and sugar.
- Add baking soda carefully. It will foam up, be prepared to stir to dissipate the foam.
- Simmer on low heat.
- Brown meat in separate pan. Add to sauce when browned.
- Simmer sauce about 2 hours.
- Serve over good quality pasta. Some say it needs to rest overnight in the fridge, but who has the patience for that?
QUICK EASY SICILIAN PASTA SAUCE
My family is Sicilian. Old world style cooking is so simple but with amazing results. The flavors this recipe has will amaze you. Nothing beats fresh ingredients.
Provided by Simply Shirley
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel Tomatoes, place in a roasting pan. Drizzle with oil, season with salt, pepper and sugar. Throw in oven at 450 degrees for 5-6 minutes or place on roasting pan and cook on grill.
- Dice garlic small and roast in frying pan.
- Chop Fresh Basil.
- Once Tomatoes are roasted they need to be blended. You can use a good old fashioned blender or food processor. Try not to over blend. Tomato sauce should be liquid but not blended until foamy.
- Add blended tomatoes to the pan of roasted garlic, bring to a simmer. Add chopped basil, stir.
- Add sugar and/or salt to taste. Serve over angel hair pasta or whichever kind you like.
Nutrition Facts : Calories 79, Fat 3.8, SaturatedFat 0.5, Sodium 591.1, Carbohydrate 11.2, Fiber 2.3, Sugar 8, Protein 1.8
PASTA WITH A SICILIAN FLAIR
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring 2 quarts of salted water to a boil. Add the pasta and cook for about 10 minutes or until tender but still firm to the bite.
- Meanwhile in a mixing bowl steep the raisins in white wine. Drain the mussels and cut them into bite size pieces if large. Add them to the mixing bowl with the olive oil. Season to taste with salt. In a dry skillet toast the fennel seeds and add them to the mixing bowl.
- When the pasta is done, drain (reserving some boiling water) and portion out. Top with ingredients in mixing bowl and toss (with some reserved cooking liquid if need be). Season to taste with salt and dried red pepper flakes.
PASTA SICILIANO
This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.
Provided by Cathy Johnston
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g
"OFF THE BOAT" SICILIAN PASTA SAUCE
This recipe has been in my family since it was first made in a small town north of Palermo, Sicily. I am exposing this family recipe because i know it will help some people be able to continue their love for pasta and still be able to stay on their diet.
Provided by mama_mia
Categories European
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Chop your 1/2 medium onion.
- Take a medium size pot and simmer together your chopped onions and oil over medium heat until onions are tender.
- Pour in your tomato sauce and stir well.
- let your sauce come to a boil for at least a half an hour.
- ****(Please stir frequently or your sauce will stick to the bottom of the pot and eventually burn.).
- reduce heat to medium-low.
- Stir in your desired amount of salt and pepper.
- cook for an additional half an hour.
- After at least an hour of cooking, bring a pot of water to a boil for your pasta.
- Let the sauce cook until pasta is drained and ready.
- Scoop some sauce into your drained pasta to coat.
- Serve with a scoop of pasta sauce ontop and enjoy!
- *You can add anything to this base pasta sauce -- we Italians sometimes will throw in cooked tender cauliflower for one dish or asparagas, or drained/fried ground beef for pasta bolognese, etc.you get the idea.
Nutrition Facts : Calories 148.5, Fat 5.2, SaturatedFat 0.7, Sodium 1597.8, Carbohydrate 25.2, Fiber 4.9, Sugar 14.1, Protein 4.3
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
SIMPLE SICILIAN PASTA
This simple pasta dish gets its Sicilian flair with Italian-style diced tomatoes and quartered artichoke hearts. (It's quick to make too-just 15 minutes!)
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cook pasta as directed on package, omitting salt. Drain; return to pan.
- Add tomatoes, artichokes and 1/2 cup cheese to pasta; cook on medium heat 5 min. or until heated through, stirring occasionally.
- Top with remaining cheese.
Nutrition Facts : Calories 350, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
QUICK PASTA SAUCE
This is a quick and easy recipe.
Provided by LIAROSE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, saute garlic in oil until tender, 2 minutes. Stir in basil and crushed tomatoes. Season with salt and pepper and cook 15 to 20 minutes, until slightly thickened. Serve immediately.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 10.2 g, Fat 4.9 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 172.9 mg
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