Roasted Garlic Pasta Sauce Recipes

ROASTED GARLIC PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions
• While the pasta is cooking, melt the butter over low heat. Add the roasted garlic and stir it around while sort of mashing it in the butter. Turn off the heat.
• Transfer the pasta from the boiling water to the pan with the butter using tongs. Reserve 1/2 cup or so of the cooking water.
• Toss the pasta in the butter and garlic. Add both the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta until the cheese has melted and the pasta is coated in a creamy sauce. if needed, turn the burner on low to help things along with more heat.
• Garnish with ground black pepper, to taste.

EMERIL'S ROASTED GARLIC PASTA SAUCE

Steps:

• In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
• Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
• Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
• Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
• Add the roasted garlic cloves and stir to combine.
• Continue to simmer for 30-45 mnutes longer until the flavors have come together.
• Serve over your choice of pasta.

ROASTED GARLIC PASTA SAUCE

Steps:

• In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
• Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together.
• Serve over pasta of choice.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.

ROASTED GARLIC-RICOTTA PASTA SAUCE

Steps:

• Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
• Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
• Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
• Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
• Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.

ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.

PASTA WITH ROASTED GARLIC SAUCE RECIPE

Steps:

• Combine garlic and oil in medium saucepan over medium-low heat. Cover and cook, stirring occasionally, until garlic is browned all over, 6-8 min. Add broth, vinegar, ¾ tsp salt and ½ tsp pepper and bring to boil. Reduce heat to low and simmer, uncovered, until garlic is fork tender, 5-7 min. Pour garlic mixture into food processor and process until smooth, about 1 min. Cook spaghetti, reserve 1 cup pasta water. Return pasta to pot and add garlic sauce, arugula and walnuts. Adjust consistency with pasta water. Top individual servings with olive oil and parmesan.