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The 10 best pasta sauce recipes

The 10 best pasta sauce recipes
Orange pesto and aubergine You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks. Serves 4 1 aubergineSalt180ml olive oil400g linguine or other long pasta1 garlic clove, peeled and cut in half150g ricottaFreshly grated parmesan, to serve For the orange pesto3 oranges, pith removed, roughly chopped80g basil leaves200g blanched almonds50g capers, rinsed and driedA pinch of salt60ml olive oil 1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. 2 Blend the pesto ingredients on a low speed, adding more oil if necessary. 3 Heat 180ml olive oil in a frying pan, then cook the aubergine until golden, turning once. 4 Cook the pasta, then rub a serving bowl with the garlic. The Art of Pasta by Lucio Galletto and David Dale (Grub Street) Tomato, bacon and mint To make this dish vegetarian, just omit the bacon. 1 Add 1 tbsp oil to a large, nonstick frying pan and warm over a medium heat. Beef short rib ragu Related:  PastasSauces

SLUT'S SPAGHETTI Well, how could I resist this translation of pasta alla puttanesca, whore's pasta as it usually is described in English? The general consensus seems to be that this is the sort of dish cooked by slatterns who don't go to market to get their ingredients fresh, but are happy to use stuff out of jars and tins. I hold my hands up to that. Or maybe one should just attribute the name gamely to the fiery tang and robust saltiness of the dish? Please fire up the sauce if you want, but do know that even though the first mouthful might seem not quite hot enough, the heat builds as you eat. British Food: Traditional English Parsley Sauce Recipe If your memories of English Parsley Sauce are school dinners as a child, then like me, you may have long put the parsley sauce recipe well out of reach. Those memories involve a thick, gloopy sauce, often only lukewarm. The sauce, unsurprisingly, fell out of favour, and for the longest time have disappeared save a few instant sauces on the market. What a shame as parsley sauce is actually a really delicious, quick and simple sauce to make and will jazz up many a piece of fish, or baked ham. It is firmly back on my repertoire and i am happy to report, I am now seeing it regularly making a comeback in restaurants too. It is the simplicity and freshness of this sauce that makes this a real winner. Parsley is the classic herb in this dish but there are other tasty alternatives, see the notes below.

Jamie Oliver | Member Recipes | Seafood pasta in cream sauce In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic. Return the pan with oil and juices on medium heat. Bring water to boil in a large pan, add salt and 2 tbs olive oil. Add fettuccine and shrimps to the pan with cream sauce and mix well.

Jamie Oliver recipes: Pour some magic over your meals with these simple yet sophisticated sauces | Daily Mail Online By Jamie Oliver Published: 23:23 GMT, 5 October 2012 | Updated: 15:19 GMT, 8 October 2012 This week Jamie is cooking up some great sauces This week I’m giving a bit of love to those humble accompaniments – sauces. These recipes are great because they’re mostly super-quick to rustle up, yet really pack a punch. Both the salsa verde and the honey and mustard sauce can be made in advance if you want to get ahead – just store them in the fridge until needed. Making sauces from scratch also allows you to tweak and season them to your taste, so you’re guaranteed to get a result you’re really happy with, rather than relying on shop-bought ones. Ultimately, these recipes are about showing you how easy it is to add bags of flavour to your meal. Honey and mustard sauce Serves 4 A good splash of white wine vinegar4tbsp runny honey3tbsp wholegrain mustard A good splash of chicken stock or water Once you’ve pan-fried or roasted your chicken, transfer to a dish and set aside. Serves 4-6 Red wine sauce

Pasta Pescatore Pasta Pescatore When we are traveling in Italy, anytime we get close to the sea, we always head for a good local restaurant to enjoy seafood. One dish we order often and thoroughly enjoy is Pasta Pescatore, which is simply pasta topped with a mixed seafood tomato sauce. The seafood within the sauce may change depending on what is fresh that day, but generally there are at least 4 or 5 different types of seafood within the sauce. I recently visited the seafood counter at Whole Foods and asked for a good sampling of their freshest seafood so I could make this dish at home. Buon Appetito! Pasta Pescatore Yield: Serves 4Prep Time: 15 minsCook Time: 20 mins A mixed seafood pasta in a spicy tomato sauce. What to serve with steak Planning the perfect steak dinner involves devoting adequate time to your side dishes, too. Served with a simple salad, a steak can be a lean, nutritious supper, while adding puddles of sauce and mountains of fries makes the whole thing much more decadent. Get inspired by our ideas for sauces, vegetables, potatoes and beyond. Firstly, perfect your steak... Our guide to cooking the perfect steak will help you with timings and techniques, while our guide to creating the perfect steak dinner will help you choose your cut, accompanying drinks and cooking methods. Then... choose your sides Sauces Some folk would say you can’t have a steak supper without a dollop of sauce. Bearnaise: A classic French sauce with a slight vinegar tang and peppering of fresh tarragon. Pesto: Not the traditional basil-based green sauce as you know it, but a steak-friendly blend of watercress, chilli and hazelnuts. Flavoured butter: Try garlic & parsley, chilli, coriander & lime, or horseradish & chive. ​Potatoes

Mary Berry Pasta with Parma Ham recipe in just 15 minutes for a Weekday Suppe... Mary Berry makes a pasta with Parma ham dish in just 15 minutes for a Weekday Supper on Mary Berry Cooks. Mary says: “This is my standby pasta supper as it is so delicious, so quick and everyone loves it. Great for everyday or for casual supper parties too.” The ingredients for Mary’s dish are: 350g penne pasta, 2 x 80g packs Parma ham, snipped into small pieces, 250g small brown chestnut mushrooms, halved or quartered, 200g full-fat crème fraîche, 100g Grated Parmesan, 2 tbsp chopped parsley, salt and pepper, to taste. To prepare the dish: Cook the pasta in a pan of boiling salted water according to the packet instructions. Heat a frying pan until hot. Add the mushrooms to the pan and fry for two minutes. Add the crème fraîche and to the boil then add the pasta, Parmesan and parsley and toss together over the heat. Serve with a green salad and crunchy bread. Related Posts

Get Ahead Gravy | Chicken Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Carbs Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. Sugar We all deserve a treat sometimes, but try to limit your sugar intake. Fat We all need to eat a small amount of fat because it protects our organs and helps us grow. Saturates Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Protein Protein helps our muscles to grow and repair, as well as providing you with essential amino acids.

Food - Recipes : Pappardelle and meatballs How to Re-Imagine Bolognese to Make It Even Better This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one. The Pro > Mike Easton Chef / Il Corvo / Seattle There’s a line at Il Corvo every day. How to Make the Ultimate Bolognese Sauce Spice Mix: 2 bay leaves 3 whole cloves 2 tsp. fennel seeds 1½ tsp. crushed red pepper flakes ¼ tsp. black peppercorns Sauce: 1 Tbsp. olive oil 3 oz. chicken livers, rinsed, finely chopped 1½ tsp. kosher salt, plus more Freshly ground pepper ½ large onion, finely chopped ½ small bunch thyme ¼ cup Mama Lil’s Kick Butt Peppers in Oil or Peppadew peppers 5 garlic cloves, finely chopped 1 14-oz. can whole peeled tomatoes ⅓ cup red wine 1¼ lb. ground beef chuck (20% fat) 1 lb. ground pork shoulder (Boston butt) 1½ cups whole milk 2 Tbsp. red wine vinegar Pasta and Assembly: 12 oz. pappardelle 1½ cups unsalted butter 3 oz. 1. 2. Sautéed until very, very dark, chicken livers adds a depth you won’t get any other way. 3. 4. 5. Serve Like a Pro

Royal Pasta Dough | Comfort Food Method This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. Of course the world of pasta is full of rules and old wives' tales about what you can and can't do, but throughout Italy, in every village, town and region, they all regularly contradict each other. Scroll down to the bottom of the page to watch Gennaro's brilliant video on making pasta shapes: it's packed with inspiration and expert tips. THE DOUGH Pile the flour and semolina into a large bowl and make a well in the middle. ROLLING OUT Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. STAGE 2 Start rolling the sheet down through each setting, dusting with flour as you go.

Food - Recipes : Spiced pulled pork with sage and onion stuffing and barbecue sauce Comfort Food: the ultimate homemade pasta guide | Jamie Oliver | Features Making your own pasta can feel daunting – perhaps even more so than baking your own bread. In both cases, though, the end product is usually of better quality than anything you can get in supermarkets, and even if it isn’t quite there at the beginning, the pride you feel over having made it yourself always makes the whole thing worth it anyway. On tonight’s episode of Comfort Food, Jamie and his mentor, Italian-cuisine maestro Gennaro Contaldo, make a beautiful, fresh version of a tinned school-food classic: Bolognese ravioli. As Jamie brings together the rich, slow-cooked pork and veal ragu, Gennaro takes on each step of making the fresh pasta, before the two gleefully work together to bring the silky little parcels together. It’s always an experience watching Gennaro cook, but to see him making pasta is something else entirely. And, for any of our readers with a gluten intolerance, never fear, we’ve got you covered too – check out our awesome Gluten-free pasta dough recipe right here.

My Kitchen Table » Bolognese Sauce One of the best-known Italian recipes abroad, Spaghetti Bolognese does not exist in Italy. It is something you will find in a restaurant run by non- Italians or by Italians not in touch with genuine Italian food. The real thing is called Tagliatelle al Ragù and comes from Bologna in Emilia Romagna. Genuine Ragù Bolognese is a combination of at least two types of meat, like lean minced beef and pork, plus oil and butter, a little wine, an onion, plump ripe tomatoes and tomato paste. The sprinkling of freshly grated Parmesan perfectly crowns this very Emilian dish. 25g (1oz) butter 2 tbsp olive oil 1 medium-sized onion, chopped 250g (9oz) minced beef 250g (9oz) minced pork 6 tbsp white wine 1 tsp concentrated tomato purée 1kg (2¼lb) passata or chopped tomatoes salt and freshly ground black pepper Step One Heat the butter and oil in a pan and fry the chopped onion.