CLASSIC RED SAUCE
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
- Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
RED SAUCE AND SPAGHETTI
Provided by Food Network
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, puree the tomatoes to a smooth creamy consistency.
- Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
- Add the tomatoes and season with salt and pepper.
- Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
- To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
BASIC RED SAUCE
Tomato paste, red onion, and fresh basil add a hint of sweetness to this quick-cooking marinara. Pile our meatballs on spaghetti and you have a familiar favorite.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
- Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.
SPAGHETTI SQUASH WITH RED SAUCE
This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables...and a great way for you to use some of the fresh harvest from your garden. - Kathryn Pehl Prescott, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender. , Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, Italian seasoning and pepper in oil for 6-8 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in tomato sauce; heat through., When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with cheese if desired.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 372mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
HOMEMADE ITALIAN RED SAUCE
You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.
Provided by Ignazia Vella
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g
EASY RED PASTA SAUCE
Plain, simple, no frills, basic red sauce that tastes great on a variety of pasta and is not watered down. For making a good sauce, use canned tomatoes. Except for the summer months, the 'fresh' tomatoes are usually harvested when green and left a long time to ripen. Add more red pepper flakes if you like your sauce spicy!
Provided by Jody Chinn
Categories Main Dish Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
- Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
- The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 41.2 g, Fat 10.6 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 405 mg, Sugar 9.1 g
SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
RED LENTIL SPAGHETTI SAUCE
I got this from a book called Quick Fix Vegetarian. The recipes are all wonderful and fast to make. I felt a little funny about lentils in my spaghetti sauce but I need not have worried. This sauce is delicious and rich. Not only is it good the day you make it, but it is even better the next day after the flavors get a chance to gel.
Provided by Ex-Pat Mama
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
- Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
- Add the tomatoes, oregano and red chili. Stir until heated through.
- Remove from heat and sprinkle the parsley over all.
- Delicious over pasta or polenta.
Nutrition Facts : Calories 279.9, Fat 8.2, SaturatedFat 1.2, Sodium 16.3, Carbohydrate 40.5, Fiber 8.3, Sugar 7, Protein 14.3
RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE
Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture
Provided by Sara Buenfeld
Categories Dinner
Time 18m
Number Of Ingredients 7
Steps:
- First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
- Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
- Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.
Nutrition Facts : Calories 538 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.1 milligram of sodium
More about "red sauce and spaghetti recipes"
HOW TO MAKE THE ULTIMATE SPAGHETTI WITH RED SAUCE - …
From tasty.co
Occupation Buzzfeed StaffPublished 2015-12-19Estimated Reading Time 6 mins
- Start by crushing the garlic cloves with the blade of your knife. This removes the skin and flattens the cloves, which makes them easier to chop. Lauren Zaser / Via BuzzFeed.
- Then, with one hand pressing at the base of the knife and one hand pressing at the tip, use a rocking motion to finely chop the garlic. BuzzFeed.
- To finely chop the onion, halve it lengthwise through the root end. Then lay the onion cut-side down and slice off that root. BuzzFeed. Advertisement.
- Then make 3-4 slits crosswise, and 4-5 cuts lengthwise. When you chop across, you'll have a teeny little pieces of onion. BuzzFeed. This sauce doesn't get pureed, so it's important the onion be pretty small.
- Next, dump your tomatoes into a large bowl. Then get all "I Love Lucy" on it and crush the hell out of them. BuzzFeed. You *could* use a food mill or food processor, but I personally find this process SUPER fun.
- They should look pretty pureed, with a few pieces floating around in them. Lauren Zaser / Via BuzzFeed. Pin. You could buy crushed tomatoes, but I love the slightly chunkier texture that comes with crushing your own.
- Now heat up the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the onions and garlic and season them with salt and pepper.
- Once the onions are looking nice and softened (but not browned), add the anchovies. BuzzFeed. The whole tin (or jar). Just dump it right in!
- Once they're added, they'll literally just melt away. BuzzFeed. See? Advertisement.
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