Spicypastasauce Recipes

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Steps:

• Begin heating a large pot of water for the pasta.
• Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
• When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.

Steps:

• Spicy Pasta Sauce: Heat oil in sauté pan.
• Add garlic and sauté for 30 seconds.
• Add onions, sauté one minute, then add peppers and continue to sauté another minute.
• Deglaze with chicken stock, reducing by half.
• Add V-8 juice and cayenne pepper.
• Bring to a boil and simmer for 10 minutes.
• Thicken with cornstarch to desired consistency.
• Season with salt and pepper.
• Spicy Pasta: Place pasta and sauce in pan and heat until hot.
• Arrange in serving dish and top with chicken breast.
• Garnish with Parmesan cheese and parsley.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

Steps:

• Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour.Add the garlic and chilli and continue to fry for 1-2 minutes
• Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season, to taste, with salt and freshly ground black pepper.
• Bring the mixture to a simmer, then continue to simmer for 18-20 minutes, or until the sauce has thickened and reduced in volume.
• Just before serving, stir the crumbled mozzarella into the spicy tomato sauce. Stir the drained pasta into the sauce.
• To serve, divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining torn basil leaves and the grated parmesan.

Steps:

• Fry the bacon until browned and then add the choritzo sausage.
• Then remove when cooked and keep warm by wrapping up in foil.
• Then fry the onion in the same pan. then add the peppers, mushrooms, peas and sauce and mix well.
• Meanwhile boil the pasta until soft.
• Then add the bacon and choritzo in the pan and put the lid on. leave until cooked.
• Mix it all together and serve.

Steps:

• Boil the pasta in enough water according to the instructions on the package.
• A few minutes after you started the pasta, start cooking the onion in the olive oil in a large saucepan.
• Add the garlic and carrot and continue to cook over a medium-low flame for another 5 minutes or so.
• Add the zucchini and grilled peppers and continue to cook.
• Add the spices (pepper and oregano).
• Meanwhile, drain the pasta in a colander.
• Add it to the vegetables in the saucepan and stir to mix.
• Pour in the cream and add the 2 tsp.
• of sambal (chili paste) and stir to blend and cover.
• Serve topped with a bit of parmesan cheese.