Solar Pasta Sauce Recipes

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SUCCULENT SOLAR MAC N' CHEESE



Succulent Solar Mac n' Cheese image

Number Of Ingredients 16

6 tablespoons butter, divided
2 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon flat-leaf parsley, chopped
1 1/2 teaspoons paprika, divided
1/2 cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon ground nutmeg
freshly ground pepper
2 1/4 cups milk
1/2 cup crème fraîche
1 clove garlic, peeled
8 ounces grated extra-sharp white cheddar cheese, divided
4 ounces grated mild cheddar cheese, divided
8 ounces cavatappi pasta, cooked al dente, drained and rinsed with cold water

Steps:

  • Set Global Sun Oven out to preheat. Melt 2 tablespoons of the butter in a small saucepan. Combine the breadcrumbs, Parmesan, parsley, and 1/2 teaspoon of the paprika in a small bowl. Toss with the melted butter and set aside. Melt the remaining 4 tablespoons of the butter in another saucepan. Once the butter is melted, whisk in the flour, mustard, salt, nutmeg, remaining paprika and freshly ground pepper to taste until smooth. Cook over low heat until the mixture smells toasty, about 2 minutes. Add milk, whisking until smooth. Add clove garlic, return to simmer for about 10 minutes. Remove saucepan from heat and whisk in the crème fraîche. Reserve 1/2 cup of each of the Cheddar cheeses for the topping, stir the rest of the cheese into the sauce until melted. Discard the garlic clove. Place the pasta in a baking dish; add cheese sauce, stirring to coat all of the pasta with the sauce. Sprinkle with half of the breadcrumb mixture, the remaining cheese, and then the remaining breadcrumbs. Cover with tin foil, then a tea towel and bake in GSO until bubbly, about 30 minutes.

Nutrition Facts : Nutritional Facts Serves

SOLAR PASTA WITH RAPINI



Solar Pasta with Rapini image

Number Of Ingredients 8

1 1/2 cups vegetable or chicken broth
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flake
2 cups pasta shells
1 bunch rapini (broccoli rabe); stems removed, chopped
1/2 cup freshly grated Romano cheese
salt to taste

Steps:

  • Set Global Sun Oven out to preheat. In a small saucepan heat the broth to almost boiling. Heat the oil in a large, dark, light-weight pot. Add garlic; sauté for about 1 minute, then add red pepper flakes. Stir in pasta then rapini; pour broth over mixture, cover and transfer to Sun Oven. Cook for 20 to 30 minutes or until most of the broth has been absorbed by the pasta. Remove from Sun Oven, pasta will still be slightly watery, stir in cheese. Adjust for salt. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

SOLAR PASTA SAUCE



Solar Pasta Sauce image

Number Of Ingredients 5

2 tablespoons olive oil
2 cloves garlic, peeled, cut in half lengthwise, sprout removed
3 cups imported italian canned ( tomatoes (strained, whole, or crushed)
1/2 teaspoon salt
1/4 cup fresh basil leaves, torn into 1/2 inch pieces

Steps:

  • Set Global Sun Oven out to preheat. Place oil and garlic in a lightweight pot and place in GSO. When the garlic starts to turn a pale golden color, after approx. 10 minutes, stir in the tomatoes (with their juice and coarsely chopped if using whole tomatoes) and the salt. Cover the pot with a dark tea towel. Cook until the tomatoes have separated from the oil, 20 - 30 minutes. Remove from GSO. Stir in basil. Makes enough sauce for one pound of dry pasta Serve over cooked pasta with freshly grated parmesan cheese. *Look for a brand of tomatoes that contain only one ingredient - tomatoes. No salt, no citric acid, no seasonings. I've never found a non-Italian brand that has none of these and even some of the Italian brands are guilty of unwanted additions, so read the label carefully. Pomi, sold in cartons, is good and available in most U.S. supermarkets. *Radicchio, a type of chicory, can be found in the produce section of many supermarkets.

Nutrition Facts : Nutritional Facts Serves

SOLAR PASTA



Solar Pasta image

Number Of Ingredients 3

1 cup pasta; macaroni, rigatoni, shells, etc.
1 cup water
salt

Steps:

  • Set Global Sun Oven out to preheat Mix water, pasta, and a pinch of salt in a dark, light-weight, pot. Cover and place in GSO until the pasta has absorbed all or most of the water. Cooking time will depend on the type of pasta used. Drain, if necessary, and serve with sauces. Basically you use equal parts water and pasta so you can increase the quantity as needed. The texture will be very close to traditionally boiled pasta. The trickiest part is knowing when it's done.

Nutrition Facts : Nutritional Facts Serves

SOLAR ROSEMARY TOMATO PASTA SAUCE



Solar Rosemary Tomato Pasta Sauce image

Number Of Ingredients 5

2 tablespoons olive oil
2 cloves garlic, peeled and bruised
2 tablespoons fresh rosemary, finely chopped
1 (24-ounce) can chopped tomato
salt

Steps:

  • Set Sun Oven out to preheat. Combine all the ingredients in a dark, light-weight, pot. Cover the pot with a tea towel and the lid set slightly ajar. Simmer the sauce in the Sun Oven until the oil separates from the tomatoes, about 1 hour. Serve over pasta.

Nutrition Facts : Nutritional Facts Serves

VODKA PASTA SAUCE



Vodka Pasta Sauce image

Make and share this Vodka Pasta Sauce recipe from Food.com.

Provided by gailanng

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 garlic cloves
1 large shallot
1/2 cup onion
2 tablespoons olive oil
1 (14 1/2 ounce) whole tomatoes, drained
3 fresh tomatoes, chopped
1 teaspoon crushed red pepper flakes
salt
1/2 cup heavy cream
1/4 cup vodka
1 tablespoon all-purpose flour (if necessary for thickening)
chopped fresh basil (optional)
parmesan cheese (optional)

Steps:

  • In a saucepan saute garlic, shallots and onion in olive oil, about 5 minutes. Add canned tomatoes, fresh tomatoes, crushed red pepper and salt. Stir, breaking up tomatoes and cook on medium to high heat for about 10 minutes. Add heavy cream and vodka; stir. Cook for an additional 5-10 minutes. If the mixture needs thickening, quickly stir in 1 tablespoon flour; cook until thick. Keep heated until serving.
  • Serve over cooked penne, rigatoni or pasta of your choice. Also, great spooned over chicken or pork cutlets. Dust with parmesan cheese.

Nutrition Facts : Calories 252.3, Fat 18.2, SaturatedFat 7.9, Cholesterol 40.8, Sodium 23.6, Carbohydrate 13.5, Fiber 2.9, Sugar 6.3, Protein 3

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