Maries Pasta Sauce Recipes

MARIE ROSE SAUCE

Steps:

• In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.

MARIE'S PASTA SAUCE

Steps:

• Place mushrooms in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. Drain, and coarsely chop; set aside.
• Meanwhile, place tomatoes in a large saucepan. Bring to a boil. Reduce to a simmer, and cook for 20 minutes. Add porcinis, and simmer until desired consistency, about 30 minutes. Add butter, cheese, and basil; simmer for 5 minutes.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

MARIE'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Saute onion and garlic lightly in olive oil over medium heat, being careful not to brown.
• Add tomatoes, sauce and basil to blender and blend until fairly smooth.
• Add mixture back to saute pan and add salt and pepper and red pepper flakes to taste. (Tomatoes have sodium, so be careful with how much you add.).
• Drain one can of clams and add liquid only to sauce.
• Stir and bring to boil, lower heat and simmer sauce for about 20 minutes.
• Drain other 2 cans clams and reserve liquid.
• Cook pasta and about 5 minutes before it is done, add clams to sauce.
• If sauce is too thick add a little more of the reserved clam liquid.
• Add cooked pasta to sauce and stir for a few minutes, then serve.