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 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 SPAGHETTI SAUCE
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.
SICILIAN LENTIL PASTA SAUCE
This is a great chunky vegetarian pasta sauce which almost tastes meaty. It is easy to sneak a few more vegetables in there if desired. The sugar is not strictly necessary and you may be able to omit the second lot of water. My toddler LOVED this recipe and couldn't get enough.
Provided by Missy Wombat
Categories Sauces
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium heat.
- Add onions, mushrooms, zucchini and garlic.
- Cook while stirring over medium heat for about 5 minutes.
- Add lentils[I like the orange ones] and 3 cups water to the vegetables.
- Turn up the heat and bring to a 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.
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.
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.
SICILIAN MEAT SAUCE
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the old generation that! -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker., Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours., Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
Nutrition Facts :
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?
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