SPAGHETTI SAUCE MADE USING TOMATO SAUCE
Transform 2 cans of tomato sauce (plus a few spices) into a delicious, savory spaghetti sauce that'll fill all the bellies around your table tonight! Pasta sauce has never been easier or more affordable.
Provided by Megan Porta
Categories Sauce
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium sauce pan and bring to a boil over medium-high heat, then simmer over medium-low heat for 20 minutes. Stir occasionally.
- Pour over cooked pasta and top with Parmesan cheese, if desired.
Nutrition Facts : Calories 65 kcal, Carbohydrate 15 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1696 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
HEIDI'S MAGIC SAUCE
I picked this recipe up from one of my most favourite, if not my most favourite blogs, 101 Cookbooks. Heidi says about it, "I call this magic sauce. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. If that. In fact, the hallmark of that sauce, parsley, I skip entirely. But I love this. Love love love. And I use it a hundred different ways." And well, it just sounds magic to me - so I've put it here for safekeeping.
Provided by Katzen
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
- While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
- Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
- You can use this now, but know - the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
- Makes ~2/3 cup.
Nutrition Facts : Calories 246.9, Fat 27.2, SaturatedFat 3.8, Sodium 147.2, Carbohydrate 1.8, Fiber 0.7, Sugar 0.3, Protein 0.3
MARIA'S TOMATO-BASIL SPAGHETTI SAUCE
Homemade tomato sauce that doesn't take hours to make! This sauce can be different every time or can be your own signature sauce, but the basics are the same! Included are directions for using real tomatoes, but if time doesn't permit canned tomatoes will work nicely as well. Enjoy!
Provided by Cara
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Puree tomatoes in a food processor until smooth; strain through a fine-mesh sieve into a bowl.
- Heat olive oil in a large, deep pot over medium heat. Stir strained tomatoes, onion, Parmesan cheese, basil, garlic, and red wine together in the pot with the oil; season with salt and pepper. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 25 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.2 g, Cholesterol 2.2 mg, Fat 15.7 g, Fiber 5.8 g, Protein 5.3 g, SaturatedFat 2.5 g, Sodium 81.5 mg, Sugar 12.8 g
EASY SPAGHETTI WITH TOMATO SAUCE
This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.
Provided by SAMMYE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Brown beef over medium heat. Drain off fat.
- In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
- Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 65.7 g, Cholesterol 68.1 mg, Fat 20.3 g, Fiber 6 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 1001.8 mg, Sugar 11.4 g
SPAGHETTI WITH TOMATOES AND GARLIC-BASIL OIL
No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes.
Provided by By Inspired Taste
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, cook spaghetti as directed on package.
- Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
- Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
- Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.
Nutrition Facts : ServingSize 1 Serving
HELOISE'S SPAGHETTI SAUCE
Make and share this Heloise's Spaghetti Sauce recipe from Food.com.
Provided by Naturelover
Categories European
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil over low heat in a pot large enough to hold all ingredients. Add butter and simmer until melted. Add onions and saute until lightly browned. Add ground beef and bacon; saute till browned, stirring occasionally.
- Add garlic parsley, bay leaf, salt, black pepper and red pepper. Cook over low heat 10 minutes. Add wine, cover and steam for a few minutes more.
- Add tomatoes or tomato suce, tomato paste and water. Bring the mixture to a boiling point and add the chopped carrot. Cover and cook over ver low heat for an hour, stirring occasionally. Serve over your favorite cooked pasta.
SPAGHETTI WITH FRESH TOMATO SAUCE
Bashing tomatoes, chilli, sugar and shallots together in a pestle and mortar helps to bring out the flavours for a delicious no-cook pasta sauce. Make it more indulgent with creamy burrata cheese
Provided by Sarah Cook
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn't big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
- Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
Nutrition Facts : Calories 598 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
CHILI-GHETTI
I came up with this recipe when unexpected guests stopped by and I didn't have enough chili to go around. The spur-of-the-moment main dish is now a family favorite. -Cindy Cuykendall, Skaneateles, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.
Nutrition Facts : Calories 374 calories, Fat 11g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 706mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
HEIDI'S 'GHETTI SAUCE (TOMATO-BASE SPAGHETTI SAUCE)
This is a thick, full-flavored sauce that has been a favorite of my family (especially husband & son) since my litle boy was 5! Even the kids love it, because the things that usually cause their little noses to turn up (like 'shrooms and onions) are all cut into tiny pieces and not so recognizably offensive to them. Very worth the added effort!
Provided by Heidi Calder @themilkmaid
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Brown Italian Sausages in 1 or 2 tablespoons olive or canola oil, cut into 1/4 to 1/2 inch thick slices, and return them to the pan to cook thoroughly through. Do NOT drain the oil when sausage finishes cooking. This will add to flavor of sauce!
- Combine: Stewed tomatoes, Tomato paste, Heidi's Garden Relish, Mushrooms, and Italian seasoning. Process in food processor (hit surge button 1 to 3 times until mushroom pieces are about the size of barley kernals), and then add to the pan of cooked sausage slices.
- Adjust heat under pan to MEDIUM or MED-LOW for a slow, easy simmer.
- Mince onion and cut artichoke hearts into bite-sized pieces. Add both to sauce mixture.
- Heat through
- I serve my sauce separate from the spaghetti, which I keep moist with a bit of oleo, a dash of garlic salt and a palmful of basil. My son and I both like to add a sprinkle of Romano or Parmesan cheese to our piles of pasta before we spoon on the sauce.
- ENJOY!
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