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guitarnan
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| Posted: Aug 05 2009 at 9:26pm | IP Logged
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I make all our pasta sauces from scratch. Lately, though, I've realized I'm in a rut. I make the same four sauces (tomato, tuna and tomato, clam, puttanesca) over and over. Our fall schedule looks like it will be our busiest ever (lots of travel, college applications, dance stuff, etc.) and so I'm trying to plan ahead for healthy but simple meals.
Please share your favorite recipes! (It's okay if they use a jar of sauce as the base, as I can just substitute my homemade version.)
Thanks!
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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JodieLyn
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| Posted: Aug 05 2009 at 9:53pm | IP Logged
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well I don't do many sauces because the kids don't much care for them.. but I'll tell you of the one I did tonight.
It's one of the few I actually do use a canned sauce for.. and that's because I'm too lazy to make alfredo sauce from scratch.. plus it makes a nice hot weather dish if I just have to heat it up not make it. 
But I saute some sort of meat.. usually either a spicy breakfast sausage (like Jimmy Dean in the rolls, though we prefer store brand) or chicken cooked with italian seasonings or tonight I used a linquisa that I got cheap. And I cook up the meat and drain it if necessary and then toss in chopped sweet onion, bell pepper (red ones too) and maybe some broccoli or asparagus just depends on who is eating.. and cover with the alfredo sauce and heat and serve over pasta. But the flavors are great together.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
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Patty
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| Posted: Aug 06 2009 at 2:07pm | IP Logged
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I do something similar to what Jodie said, except I do make my own alfredo, but it is an easy way and not the tradional alfredo. Melt 1 stick butter and 1 pkg. cream cheese together, (don't let them get brown!) then gradually stir in 2 cups milk w/ whisk. Add about 1 c. parmesan cheese, or a little more, and stir. Sauce should be a little thick. Add garlic powder and black pepper to taste.
Another thing I do is to not really use a "sauce" at all. Cook pasta of your choice--if I am using broccoli in my dish I will often cook it w/ pasta. Add diced tomatoes, and any other veggies you like--broccoli, sauteed onion, garlic, grated carrot, green and/or red pepper, etc. You can add cooked sausage or another meat if you like. Toss everything with a bit of olive oil, Italian herbs, and parmesan cheese. Yummy.
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LucyP
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| Posted: Aug 07 2009 at 2:32pm | IP Logged
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Here's one we love - it uses asparagus but you use the whole spear so it is economical in that way, and also 100g of asparagus (a bit less than 4 ounces) stretches really well to feed 4 this way)
To feed 4, I cut the tips of 100g of asparagus, and set aside. Chop the rest of the stems, and cook in boiling water for about 4 minutes - strain, cool a little, and then put into a blender with 200g creme fraiche (half fat works well too - that is about 7oz, btw), an ounce of cheese finely grated (you can use parmesan or just a good cheddar) then season (we use freshly ground nutmeg and pepper, a tiny bit of salt) - and whizz up to make a smooth creamy green sauce. Just before your pasta is finished cooking, toss the tips into the pan to cook for 2 minutes, drain and stir in the sauce over a gentle heat to warm through. I usually add a clove of finely finely minced garlic to the sauce, just because I like it when we eat raw garlic. It is seriously yummy. My children love the sauce but not the tips, so dh and eat more! The amount of sauce would probably stretch to feed 6 - but we use it to feed 4, over 300g spaghetti or linguine.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Best Pasta Sauce Recipes?
