| Pasta Sauces | ||||||||
| Sophia Loren is quoted as saying “Everything I am, I owe to spaghetti.” Well, I’ve been eating spaghetti nearly as long as she has and I’m still waiting for it to work as well for me. Do you think, maybe, I’m twirling a different brand? Seriously, pasta can be a quick weekday meal that can be prepared in under a half hour, is delicious and satisfying and economical. The following recipes, while simple and quick, soar when made with the finest possible ingredients. I like DeCecco or Barilla brand pasta, very good olive oil, fresh garlic, fresh flat-leaf parsley and Parmesan or Romano cheese grated at the table. The rule of thumb for pairing pasta with sauce is to serve the thin stranded pasta like angel hair, thin spaghetti or vermicelli with smooth cream or tomato sauce and match more robust tubular pastas like penne or mostaccioli with chunkier sauces thick with sausage and vegetables. The San Marzano-grown tomatoes (available at Nob Hill) that I specified in the marinara sauce recipe are a real discovery. They are a bit more expensive than other brands, but have a magnificent fresh, deep rich tomato flavor. They are a splurge but you’re worth it. Sue Kleber |
Marinara sauce 3 TBS extra virgin olive oil (Carapelli premium preferred) 1/2 yellow onion, diced 2 cloves garlic, minced 1 TB tomato paste 4 slices salami, very finely minced (optional) 1 28 oz. can peeled tomatoes (Centro brand San Marzano grown preferred) 2 tsp dried oregano 1 tsp dried basil 2 TB chopped, fresh Italian parsley 1 tsp sugar salt and pepper Sauté onion in olive oil over medium high heat until translucent. Add garlic, salami, and tomato paste and sauté for an additional two minutes. Add spices and cook for a minute. Drain tomatoes adding the juice to the pot. Chop the tomatoes finely and add to pot. Add sugar, salt and pepper to taste and simmer uncovered for approximately 20 minutes. Thin with water or chicken broth, if necessary. Delicious with purchased refrigerated section cheese ravioli. Linguini with Clam Sauce 2 TB olive oil 2 TB butter 2 cloves garlic, minced 1/2 cup white wine or chicken stock 2 6.5 oz. cans minced clams, drained reserving juice pinch red pepper flakes 1/4 cup flat-leafed parsley, minced salt and pepper to taste 1 lb. linguini Bring 4 quarts of water to a boil, add 2 tablespoons salt and cook linguini until almost done, and still firm to the bite, approximately 9 minutes. Drain pasta. In a skillet, melt the butter and olive together and sauté the garlic until light brown. Add wine or chicken stock, drained clams, parsley, and the pepper flakes and cook for 5 minutes. Add reserved clam juice until the sauce is as salty as you like. Clam broth can be very salty. Add the linguini to the skillet and turn the heat to low. Let the linguini absorb the liquid and finish cooking. If available, steam a dozen clams in a separate pot and garnish the completed dish. Penne with Sausage, Mushrooms and Broccoli Rabe 3/4 lb sweet Italian sausage 4 TB olive oil, divided 2 minced garlic cloves 1/2 cup chicken broth 1/2 lb cremini or other flavorful mushrooms 1 bunch broccoli rabe, cut into 1 1/2 inch lengths pinch of red pepper flakes salt and pepper to taste 3/4 pound cooked penne, very slightly underdone Remove sausage from casings, break into hamburger like pieces and brown in 2 TB olive oil until nicely brown. Set aside. Add 1 TB olive oil to skillet, if necessary and sauté mushrooms until done. Set aside. Add 1 TB olive oil to skillet and sauté broccoli rabe until crisp tender. Set aside. Brown garlic in the same skillet, add red pepper flakes and chicken stock and cook for a minute. Correct salt and pepper. Add all ingredients back into the skillet and toss. Add cooked penne and cook for a minute until done. Serve with grated Romano cheese. |
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Courtesy of:
Real Estate & Living www.somocorealestate.com |
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