BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
PASTA WITH SPICY TOMATO SAUCE
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the pasta.
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE
Make and share this Pasta With Spicy Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Ashley U
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium saucepan over medium heat.
- Add garlic; sauté 1 minute.
- Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat for 2 minutes.
- Stir in 1/2 cup basil and simmer 1 minute longer; cook pasta in large pot of boiling salted water until tender but still firm to the bite.
- Drain, reserving 3/4 cup pasta cooking liquid.
- Return pasta to pot.
- Add sauce, cheese and 1/2 cup basil and toss to coat.
- Add enough reserved cooking liquid to pasta to moisten if dry.
- Season with salt and pepper.
PENNE WITH SPICY VODKA TOMATO CREAM SAUCE
A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.
Provided by Star Pooley
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
- Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
- Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!
Nutrition Facts : Calories 434.9 calories, Carbohydrate 52.7 g, Cholesterol 29.3 mg, Fat 18.4 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 6.2 g, Sodium 544.4 mg, Sugar 1 g
PASTA WITH SPICY TOMATO- OLIVE SAUCE
Tossed in a tomato-based sauce that garners its heat from crushed red-pepper flakes and chipotle chiles. from Prevention.com
Provided by BakinBaby
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt.
- 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.
Nutrition Facts : Calories 320, Fat 10.5, SaturatedFat 1.5, Sodium 272.7, Carbohydrate 48.4, Fiber 3.9, Sugar 4.5, Protein 8.9
PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
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