Shell Pasta In Homemade Tomato Sauce Recipes

PASTA SHELLS WITH NO-COOK TOMATO SAUCE

Steps:

• In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta amongfour bowls and top each with ricotta.

SHELL PASTA IN HOMEMADE TOMATO SAUCE

Steps:

• Wait a bit before bowling your pasta. It'll be done way before your sauce. Dice onions and celery and sauté in pan on medium to low heat until onions start to turn just a little brown. While waiting on that, chop cherry tomatoes into even four quarters. (This makes it easier to mash down, creating a smoother sauce).
• You may now starting boiling the water for your pasta. When onions and celery are done, about 10 minutes, add your tomatoes. This part will take the longest. Stir occasionally on low heat, using a flat spatula to "mash" tomatoes. This should take around 10-20 minutes. You really want your tomatoes to be cooked.
• After adding tomatoes to the pan, add pasta to your boiling water.
• After all tomatoes are bright red and mushy, transfer mixture to a food processor or blender. Add about 1 tbsp of cream cheese to your mixture before blending. Blend on low. You can blend until smooth, or leave it a little chunky, depending on how you like your sauce. I mixed mine until smooth. Return to pan.
• Around this time your pasta should be done or at least almost done. When it is, drain the water from the pot. Add your sauce to pasta. I poured the whole thing in so it was extra saucy!
• Then serve! Top with cheese, and garnish however you please! Take a picture of your hard efforts and enjoy!

TOMATO-GORGONZOLA SAUCE WITH PASTA SHELLS

Steps:

• Bring a pot of salted water to a boil for the shells.
• Cook shells according to package directions; drain and set aside.
• Heat oil in a large saute pan over medium heat. Add onion, pepper flakes, and black pepper; cook 3 minutes, or until onion is translucent. Add tomato paste and garlic; saute for 1 minute.
• Stir in tomatoes and vinegar. Bring to a boil and cook, uncovered, for 5 minutes, or until thickened.
• Add cream, simmer for 1 minute, then stir in cheese, basil, cooked shells, and salt.
• Serve immediately.