Pasta With Smothered Onion Sauce Marcella Hazan Recipes

MARCELLA HAZAN'S TOMATO SAUCE

Marcella Hazan's Tomato Sauce image

This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Provided by The New York Times

Categories easy

Time 1h

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
5 tablespoons butter
1 onion, peeled and cut in half
Salt

Steps:

Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram

MARCELLA HAZAN'S PASTA WITH FOUR HERBS

Marcella Hazan's Pasta With Four Herbs image

This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.

Provided by Nancy Harmon Jenkins

Categories dinner, easy, quick, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon finely chopped fresh sage (or 1/2 teaspoon dried)
1 teaspoon finely chopped fresh mint (or 1/2 teaspoon dried)
1 teaspoon finely chopped fresh rosemary (or 1/2 teaspoon dried)
1 tablespoon finely chopped fresh parsley
3 medium-sized, very ripe red tomatoes
1/3 cup extra-virgin olive oil
1 pound penne
Salt and pepper to taste

Steps:

Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 4 grams

PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)

Pasta With Smothered Onion Sauce (Marcella Hazan) image

This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.

Provided by blucoat

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter, with
2 tablespoons extra virgin olive oil
1 1/2 lbs onions, sliced very thin, about 6 cups
salt
black pepper, ground fresh from the mill
1/2 cup dry white wine
2 tablespoons chopped parsley
1/3 cup freshly grated parmigiano-reggiano cheese
1 -1 1/2 lb spaghetti or 1 -1 1/2 lb another pasta

Steps:

Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.

PESTO - MARCELLA HAZAN

Pesto - Marcella Hazan image

From the Julia Child of Italian Cooking, this is Marcella Hazan's recipe for pesto. Its the first I've ever tasted and the only one I'll ever use. I've tried other recipes and nothing surpasses this, especially not any you'll get from a restaurant. Quality ingredients are important in simple recipes like this. The aromas in pesto's ingredients are subtle and its flavor varies depending on the brand and quality of the ingredients you choose. Make sure to find the best olive oil, the freshest basil (if it doesn't smell right or fragrant, don't bother using it, it will be a waste of expensive ingredients.) The cheeses mentioned should be sought and used. Use a high quality butter if possible.

Provided by pizzamoon5-toss

Categories Sauces

Time 17m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups fresh basil leaves, tightly packed
1/2 cup extra virgin olive oil
3 tablespoons pine nuts
2 garlic cloves, chopped fine before putting in the processor
salt
1/3 cup parmesan cheese, freshly grated (parrmigiano-reggiano)
2 tablespoons pecorino romano cheese, freshly grated (or pecorino fiore sardo)
3 tablespoons butter, softened to room temperature

Steps:

Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.
Freezing pesto: Make the sauce through to the end of Step 2, cover with a layer of olive oil and freeze it without cheese and butter in it. Add the cheese and butter when it is thawed, just before serving.

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