Rustic Pasta Sauce Recipes

RUSTIC MARINARA SAUCE

Steps:

• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
• Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
• Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

RUSTIC PASTA SAUCE

Steps:

• On a lined cookie sheet, spread onions, zucchini, pepper and mushrooms.
• Sprinkle with olive oil, salt and pepper.
• Roast uncovered at a 425°F oven for 45 minutes.
• Meanwhile bring a 28 oz can of tomatoes to a boil then simmer with the garlic.
• Combine with roasted vegetables and herbs.
• After adding the vegetables and the herbs to the tomatoes simmer another 30 minutes.
• Serve with freshly cooked penne or pasta of your choice.
• Sprinkle with shaved parmesan cheese and freshly crushed pepper.

RUSTIC SUMMER VEGETABLE PASTA

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.