Sophia Lorens Baked Pasta Recipes
SOPHIA LOREN'S PASTA SAUCE RECIPE - (4.3/5)
Provided by á-177220
Number Of Ingredients 11
Steps:
- Heat oil and butter over medium heat and add pancetta and onions. When onions are golden, add chile pepper, tomatoes, basil and a good pinch of salt. Cook for 15 minutes so flavors are nicely combined.
SOFIA LOREN'S PASTA SAUCE WITH ONIONS AND PANCETTA
This is a recipe that is more than the sum of it's parts. Bacon can be used instead of Pancetta making this a great "unexpected company" dish.
Provided by Salesgirl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the oil and butter in a large skillet over medium heat; add the bacon and onions.
- When the onions begin to turn golden add the Chile pepper, tomatoes, basil and a pinch of salt.
- Cook the sauce for about 15 minutes until the flavors are nicely combined.
- Meanwhile cook 1# bucatini until al dente.
- Toss the pasta with the sauce and sprinkle generously with cheese.
Nutrition Facts : Calories 284.3, Fat 26.4, SaturatedFat 6.5, Cholesterol 15.3, Sodium 10.3, Carbohydrate 12.3, Fiber 2.8, Sugar 6.5, Protein 2
SPAGHETTI WITH SAUCE ALLA SOFIA LOREN
Make and share this Spaghetti With Sauce Alla Sofia Loren recipe from Food.com.
Provided by Phil Franco
Categories Spaghetti
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With a food processor running, drop in garlic and finely chop.
- Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped.
- With motor running, add 1/2 cup olive oil, blending until incorporated.
- Cook pasta in a 6 to 8-quart pot of boiling until 'al dente'.
- Drain well in a colander, then return to pot and toss with remaining 1 teaspoon olive oil.
- Transfer pasta to a large serving bowl, then pour sauce over top and toss well.
- Serve immediately.
- .
- That's it!
Nutrition Facts : Calories 469.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 2.3, Sodium 448.8, Carbohydrate 59.6, Fiber 3.4, Sugar 2, Protein 11.4
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