Richbasilpastasauce Recipes

30 BEST HOMEMADE PASTA SAUCES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pasta sauce in 30 minutes or less!

BASIL PASTA SAUCE

Steps:

• In a large saucepan, saute mushrooms and onions in oil. Add garlic; cook 1 minute longer. Add the tomatoes, wine, basil and salt. Bring to a boil; simmer, uncovered, for 5 minutes. Stir in the sausage and tomato paste; heat through. Serve with pasta.

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

ONE-POT BASIL PASTA RECIPE BY TASTY

Steps:

• Place all of the ingredients except for the parmesan into a large pot. Cook on a high heat for 2 minutes, submerging the spaghetti into the water once it's softened enough.
• Lower the temperature to a medium/low heat and toss and stir continuously until the liquid reduces down into a thick sauce. serve with more fresh basil and top with parmesan.
• Enjoy!

RICH ITALIAN PASTA SAUCE

Steps:

• In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. , Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

SILVANA'S MEDITERRANEAN & BASIL PASTA

Steps:

• To roast the veg, preheat the oven to 200C/gas 6/fan 180C. Scatter the peppers, red onions, chillies and garlic in a large roasting tin. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper. Roast for 15 minutes, toss in the tomatoes and roast for another 15 minutes until everything is starting to soften and look golden.
• While the vegetables are roasting, cook the pasta in a large pan of salted boiling water according to packet instructions, until tender but still with a bit of bite. Drain well.
• Remove the vegetables from the oven, tip in the pasta and toss lightly together. Tear the basil leaves on top and sprinkle with Parmesan to serve. If you have any leftovers it makes a great cold pasta salad - just moisten with extra olive oil if needed.

RICH BASIL PASTA SAUCE

Steps:

• Put garlic cloves and basil in food processor and process until smooth.
• Add olive oil and paramsean to the mixture and process until smooth.
• Set aside.
• Heat the butter onto a large pan or wok until melted.
• Mix in the basil mixture and stir over medium heat.
• Cook until garlic is clear and basil is soft for 4 minutes.
• Slowly add the milk into the wok/pan while stirring. Simmer for 5-8 minutes.

PASTA SAUCE

Steps:

• Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

PASTA WITH SPINACH-BASIL SAUCE

Steps:

• In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
• Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
• Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
• Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.

FRESH TOMATO BASIL PASTA SAUCE

Steps:

• Puree tomatoes with olive oil, butter, balsamic vinegar, garlic, salt and pepper, and sugar. Set aside.
• Separately, puree the fresh basil, olive oil, and pine nuts.
• We use either farfalle, rigatoni, or penne pasta.
• Stir two mixtures together. See optional toppings below:.
• crumbled goat cheese.
• fresh grated parmesean.
• toasted pine nuts, walnuts or pecans.
• Italian turkey sausage, shrimp, or grilled chicken.