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pasta sauce
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anybody help me with any pasta sauces which are home made and easy to make?
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Maxmus - Here's a recipe i swear by
Just get 1 medium onion chop as finely as you can, crush some fresh garlic, cook them off
Add some fresh or dried herbs of Basil.Oregano, italian seasoning and mixed herbs basically i use anything thats green in the cupboard (lol)
to that
then add about a tablespoon of of suger, add some salt & pepper and simmer for about 10 mins
the best is to cool and then check for seasoning as the flavours seem to come through some more when warm, and if ok serve ....this sauce can also be used if you were making a pizza hope this is of help.
Just get 1 medium onion chop as finely as you can, crush some fresh garlic, cook them off
Add some fresh or dried herbs of Basil.Oregano, italian seasoning and mixed herbs basically i use anything thats green in the cupboard (lol)
to that
then add about a tablespoon of of suger, add some salt & pepper and simmer for about 10 mins
the best is to cool and then check for seasoning as the flavours seem to come through some more when warm, and if ok serve ....this sauce can also be used if you were making a pizza hope this is of help.
-- answer removed --
Vodka Sauce
INGREDIENTS
115 g butter
1 onion, diced
235 ml vodka
2 (28 ounce) cans crushed tomatoes
475 ml heavy cream
DIRECTIONS
In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
INGREDIENTS
115 g butter
1 onion, diced
235 ml vodka
2 (28 ounce) cans crushed tomatoes
475 ml heavy cream
DIRECTIONS
In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
White Wine and Garlic Dream Cream
INGREDIENTS
15 g butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
355 ml white wine, divided
ground white pepper to taste
180 ml heavy cream at room temperature
1 lemon, juiced
salt to taste
DIRECTIONS
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Famous Restaurant Alfredo Sauce
INGREDIENTS
115 g butter
175 g cream cheese
180 ml half-and-half
1 g garlic salt, or to taste
lemon pepper to taste
454 g dry fettuccine pasta
DIRECTIONS
Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.
INGREDIENTS
15 g butter
3 large shallots, sliced thinly
4 cloves garlic, chopped
355 ml white wine, divided
ground white pepper to taste
180 ml heavy cream at room temperature
1 lemon, juiced
salt to taste
DIRECTIONS
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Famous Restaurant Alfredo Sauce
INGREDIENTS
115 g butter
175 g cream cheese
180 ml half-and-half
1 g garlic salt, or to taste
lemon pepper to taste
454 g dry fettuccine pasta
DIRECTIONS
Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.
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