Pasta Sauce Recipes
Some people believe that making a sauce for pasta is difficult and time consuming but most sauces are not. A meat sauce, known as a ragu, does require long, slow simmering, but it is still not particularly difficult to make.
This is a basic, simple tomato sauce that that can be used with numerous pasta dishes.
Pasta Sauce Basics
Pasta Sauce Recipes
Prepare simple and delicious pasta dishes with sauces that require no cooking. The only cooking involved is in boiling the pasta.
Uncooked Pasta Sauce Recipes >>
If you grew up in an Italian-American family or neighborhood you have probably heard of this wonderful meat sauce or ragu referred to as "red gravy" or "Sunday gravy."
Meat and Tomato Sauce Recipe >>
Pesto (pronounced PEH-stoh) is an uncooked sauce made with fresh basil, garlic, pine nuts, Parmesan and/or pecorino cheese and olive oil.
WE LOVE THIS PAN
No more bending your spaghetti to get it all in the boiling water. The pan's wide oval shape takes up minimal space when the stovetop is crowded. The handles have nonslip, heat-resistant silicone grips, and a helper handle on this pot makes draining and carrying much easier.
Roasted tomato sauce has a concentrated, deep tomato flavor. Fresh plum tomatoes are cut in half, lightly seasoned, and roasted in the oven for less than an hour.
Roasted Tomato Sauce Recipe >>
Roasting garlic mellows its sharp flavor and lends it a sweet, caramelized taste. Stir it into sauces or salad dressings, spread it on sandwiches, or add it to dips or pizza.
1. Preheat the oven to 400 degrees F.
2. Trim off the top quarter of a head of garlic to expose the cloves.
3. Place the garlic head on a square of aluminum foil. Drizzle with olive oil. Wrap the foil to enclose the garlic.
4. Bake for 40 to 45 minutes.
5. To extract the roasted cloves, grab the bottom of the head and gently squeeze until the cloves pop out. They should be soft and golden brown.
6. Roasted garlic cloves may be refrigerated for up to 2 weeks.
CLASSIC ITALIAN COOKBOOK
Considered by many to be the most authentic guide to Italian food ever written in the US