MAMA PALOMBA'S SPAGHETTI SAUCE
I got this recipe 30-plus years ago from a neighbor's mother who lived in Italy. It is delicious and always well received. Sub all or part of the ground beef and sausage for turkey or chicken products to lighten the recipe.
Provided by Linda T
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h
Yield 16
Number Of Ingredients 14
Steps:
- Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
- Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
- Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
- Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 15.1 g, Cholesterol 36.7 mg, Fat 11.9 g, Fiber 3.1 g, Protein 13.8 g, SaturatedFat 4.5 g, Sodium 828 mg, Sugar 7.9 g
PAPA'S FAVORITE PASTA SAUCE
Growing up, Sunday meant "Pasta" in our home. But believe it or not, Papa never cared too much for the traditional italian "gravy" made with beef or pork. He developed this recipe and loved the lightness of this chicken sauce. So while my friends were having spagetti and meatballs; we were having shells and chicken! You get the benefits of two delicious meals in one; tender juicy chicken and peppers AND pasta sauce in one!
Provided by Gingerbee
Categories Sauces
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Wash, cut up pieces of chicken; pat dry with paper towel.
- Season with 1 tsp.
- salt; set aside.
- In a large saucepan, heat oil and saute onions and garlic.
- Add chicken pieces skin-side down and brown lightly.
- Add the sweet peppers, tomato puree, basil, oregano, parsley, salt and pepper flakes.
- Cover and simmer over low- medium heat on the stovetop for 1-1/2 hour.
- Note: Usually, tomato puree suggests adding a can of water.
- In this recipe, the water comes from the cooking peppers and chicken which dilutes the puree without additional liquid.
- However, if sauce becomes too thick during cooking, add 1/2 can of water (or wine) a little at a time until its consistency is to your liking.
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
RIGATONI WITH MEAT SAUCE
This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.
Provided by Marge Perry
Categories HarperCollins Small Plates Kid-Friendly Dinner Pasta Meat Tomato Soy Free Peanut Free Tree Nut Free Garlic Beef Ground Beef Red Wine Wine One-Pot Meal
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
- Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
- Serve the rigatoni topped with the Romano and basil.
BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES
This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.
Provided by Kendra Vaculin
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
- While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
- Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
- Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.
PAPA'S BARBECUE SAUCE
Make and share this Papa's Barbecue Sauce recipe from Food.com.
Provided by LizFP
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sauce pan,whisk together the mustard and vinegar.Add all other ingredients and bring to a rolling boil.Pour over chicken pieces and bake in 350 degree oven for 1 1/2 to 2 hours.
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