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The Italian Cook Pasta RecipesPasta Sauce Recipes!
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Pasta is the cornerstone. The way to the heart of a person.  

Especially in Canada the immigrant Italian that came here prepares the tomato sauce in mid August of every year and stores it in a cold space in the basement call "la cantina".

The process takes about two days and takes about 10 bushels of fresh San Marzano tomatoes a bag of onions and about 20 cloves of garlic. This lasts for the whole year served about three times a week for a family of four. Southern, Central and Northern Italy all share their love for pasta and all the wonderful vatiations of sauces.

Pasta sauce can be made with and without tomatoes as you will see in the Pasta Sauce Recipe list. If you want to learn how to make your own traditional tomato sauce with fresh garden tomatoes go to the preserve section of our website.

If you have a great pasta sauce recipe, please share with us. If you have questions regarding this recipe page, please fill out our online contact form and it will be our pleasure to respond. ♥ The Italian Cook

Pasta Sauce Recipe List

 

Aglio e Olio

 

Aglio e Olio - Garlic and Oil Pasta Sauce

Aglio e Olio - Garlic and Oil Pasta SauceIngredients:

• 1/4 cup minced garlic
• 1/3 cup olive oil
• 1-1/3 (8 ounce) cans tomato sauce
• 1/4 teaspoon dried oregano
• 500 grams spaghetti

Directions:

1• In a sauce pan, heat the oil and add the garlic, cook but do not let garlic brown. Stir in the tomato sauce and oregano. Cover and simmer for about 20 minutes.
2• Wile the sauce is simmering, cook spaghetti as per package directions and drain.
3• Pour sauce over cooked spaghetti and serve. Serves 4

Alfredo Cream Pasta Sauce

 

Alfredo Cream Pasta Sauce

Alfredo Cream Pasta SauceIngredients:

• 8 tablespoons unsalted butter
• 1/2 pint of heavy cream
• 1 lb fresh fettuccine
• 1 cup freshly grated Parmigiano Reggiano
• Ground pepper and nutmeg to taste

 

Directions:

1• As the water for the pasta first begins to boil, melt the butter in a large saute pan over low heat
2• Add the cream to the butter and let it warm. At the same time, salt the pasta water and cook the fresh pasta until al dente
3• Drain the pasta and mix thoroughly with the butter and cream, keeping the saute pan over low heat
4• Add the PArmigian reggiano and toss until sauce thickens slightly.
5• Season with ground pepper and nutmeg
6• Remove from heat and serve immediately with additional grated Parmigiano reggiano at the table
Serves 4-6

Amatriciana Pasta Sauce

 

Amatriciana - Pancetta, Fresh Herbs Tomato Pasta Sauce

AmatricianaIngredients:

• 1 tbsp olive oil 15 mL
• 1 1/4-in (5-mm) thick slice Pancetta , cut in thin strips
• 1 onion, chopped 1
• 3 garlic cloves, minced 3
• 1/2 tsp hot pepper flakes 2 mL (optional)
• 1/4 cup white wine (optional) 50 mL
• 1 can (28 oz/796 mL) San Marzano Tomatoes
• 4 cups penne 1 L
• 1/4 cup chopped fresh Italian parsley 50 mL
• 2 tbsp grated fresh parmigian cheese 25 mL
• 1 tbsp grated fresh romano 15 mL

Definition: Pancetta - dry cured meat, similar to bacon.

Directions:

1• In large skillet, heat oil over medium heat. Cook pancetta, onion and garlic 7-10 minutes, or until onion is very soft. Stir in hot pepper flakes and cook 1 minute. Pour wine (if using) over onion mixture, stirring to scrape up brown bits on bottom of skillet.
2• Stir in tomatoes, breaking up with back of spoon; bring to a boil. Reduce heat to low and simmer 25-30 minutes, or until sauce thickens.
3• Meanwhile, in a large pot of boiling, salted water, cook penne 9 minutes, or until tender but firm. Drain pasta.
4• Toss immediately with tomato sauce, parsley, Parmesan and Romano cheeses, and serve.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes 6 servings

Arrabiata (Jalapeño Peppers)

 

Arrabiata (Jalapeño Peppers) - Spicy Hot Tomato Pasta Sauce

ArrabiataIngredients:

• 2 tbsp olive oill 25 mL
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 tsp hot pepper flakes or (2 whole halapeno peppers-diced)
• 1 can (28 oz/796 mL) italian tomatoes
• 2 tbsp tomato 25 mL
• 4 cups penne 1 L (choice)
• 1/4 cup coarsely chopped fresh parsley 50 mL

Directions:

1• In a shallow saucepan, heat oil over medium heat. Add onion; cook 5 minutes, or until soft and gold. Stir in garlic and hot pepper flakes; cook 2 minutes. Add tomatoes and tomato paste, stirring to combine.
2• Bring to a boil over medium heat. Reduce heat to low and simmer 30 minutes, or until sauce thickens.
3• Meanwhile, in a large pot of boiling, salted water, cook pasta 8-10 minutes, or until tender but firm.
4• Drain pasta and toss with tomato sauce and parsley. Serve immediately.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes 4-6 servings

Bolognese - Tomato Meat Sauce

 

Bolognese - Tomato Meat Sauce

BologneseIngredients:

• 1 tbsp oilive oil 15 mL
• 1 onion, chopped
• 1 clove garlic
• 1 1/2 lbs lean ground beef
• 1 tsp each salt and pepper 2 mL (or to taste)
• 1 can (28 oz/796 mL) whole tomatoes
• 1 can (28 oz/796 mL) crushed tomatoes
• whole dried red chili pepper
• 1 tsp oregano
• 5 leaves fresh basil
• grated cheese

Directions:

1• In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned
2• Add beef, salt and pepper; cook 5 minutes or until meat is cooked through, stirring constantly.
3• Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally.
4• Meanwhile, in a large pot of boiling, salted water, cook pasta 10 minutes or al dente. Drain pasta and add sauce mixture.

Preparation Time: 10 minutes
Cooking Time: 1 hour
Makes 4 servings

Bosciola - Mushroom, Bacon, Cream Pasta Sauce

 

Bosciola - Mushroom, Bacon, Cream Pasta Sauce

BosciolaIngredients:

• 3/4 lb spaghetti 375 g (choice)
• 6 bacon strips 4
• 1 small box mushrooms 8 oz
• 1/2 cup cream (35% MF)
• 1 medium onion
• fresh parsley


Directions:

1• In a large pot of boiling, salted water, cook pasta 8-10 minutes or until tender but firm.
2• Heat in pan with oil, bacon and mushrooms until lightly browned.
3• Stir in cream scraping lightly so ingredient does not stick or burn to bottom.
4• Add remaining cream and bring to boil, cooking over high heat for at least 15 minutes or until sauce is thick enough. Add a little pepper and sprinkle with fresh parsley when adding to cooked spaghetti

Tip: Make sure the pasta is steaming hot when tossed with cream mixture.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 4 servings

Carbonara

 

Carbonara - Bacon, Eggs, Cream, Parmesan Pasta Sauce

CarbonaraIngredients:

• 3/4 lb spaghetti 375 g (choice)
• 4 bacon strips 4
• 1 egg 1
• 1/4 cup half-and-half cream (10% MF) 50 mL
• 2 tbsp grated cheese 25 mL


Directions:

1• In a large pot of boiling, salted water, cook pasta 8-10 minutes or until tender but firm.
2• Meanwhile, in skillet, cook bacon over medium heat for 5 minutes, or until crisp. Drain on paper towels, crumble and set aside.
3• In a large bowl, whisk together egg and cream. Pour steaming hot drained pasta into cream mixture and toss well.
4• Add crumbled bacon and Parmesan; toss well. Accompany with additional Parmesan and freshly ground black pepper. Serve immediately.

Tip: Make sure the pasta is steaming hot when tossed with cream mixture.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Makes 4 servings

Fennel and Anchovies

 

Fennel and Anchovies

Fennel and Anchovies PastaIngredients:

• 1/2 cup golden raisins
• 1 small bulb fennel
• 5 anchovy fillets , minced
• 3/4 cup chopped fresh parsley
• 5 cloves garlic , minced
• 1 tsp grated lemon rind 1
• 3 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1/4 cup pine nuts
• salt to taste
• 12 oz pasta (your choice)
• 1/3 cup finely chopped sweet red peppers

Directions:

1• In small bowl, cover raisins with hot water and set aside to soak.
2• Cut stems off fennel and cut into quarters. In large pot of boiling salted water, cook fennel for 8 minutes. Drain and let cool. Cut into small cubes and place in separate bowl.
3• Add anchovies, parsley, garlic and lemon rind and set aside.
4• In large frying pan, heat oil over medium heat and cook onion stirring occasionally until browned.
5• Drain raisins and add to pan along with pine nuts; cook, stirring, for 1 minute.
6• Add salt and fennel mixture; cook until fennel and onion are tender, about 10 minutes.
7• in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to skillet; add red pepper and toss to coat. Serve sprinkled with fennel

Serves 4

Fennel and Herring Sauce

 

Fennel and Herring Sauce

Fennel and Herring PastaIngredients:

• 1 kilogram (about 2.2 pounds) of fennel (tender anise leaves may be substituted if necessary)
• 500 grams of fresh small herring fillets (actually large sardines as long as 20 centimetres, or about 8 inches)
• 500 grams of long pasta such as thick spaghetti (bucatini is traditional; it's long like spaghetti but tubular)
• 2 medium-size sweet white onions
• extra virgin olive oil
• 1 teaspoon of powdered saffron
• 50 grams of small raisins
• 50 grams of pine nuts
• 3 large anchovy fillets (salted or in oil) finely chopped
• salt
• pepper
• sugar

When Sicilians talk about this dish, they never mention the finocchio (fennel) that makes it special. Dating from early medieval times, this classic Sicilian recipe is delicious when made with the right ingredients --that's the secret to successful preparation of all these recipes-- which are sometimes difficult to find outside the Mediterranean region. (You may have to try a specialty fish market for fresh herring. If you don't find the fennel at a specialty grocer or large supermarket, try an Italian specialty store. If they don't have the ingredients, they may be able to recommend a source.) In preparing this recipe, there's really no substitute for fresh ingredients. The herring described here are large sardines (by definition the sardine is any small herring rather than a particular species of fish). Even if you don't like the canned variety, you may enjoy the fresh ones. Remember that Italians don't sprinkle cheese over pasta dishes made with fish or other seafood. This recipe serves four.

Directions:

1• Clean the sardines (herring), removing the head, tail and bone.
2• Cut the fish into pieces about 4 centimetres (2 inches) long.
3• Thoroughly rinse the fennel and chop it into fine pieces about 2 centimetres long, removing any thick stalks.
4• Dice the onions and anchovies into very small pieces.
5• Steam the fennel for 3 or 4 minutes and then strain it thoroughly, but save the greenish water for the pasta.
6• Boil this water (strain it first) and add the pasta.
7• Meanwhile, sautè the onions in a large pan for a minute or two in olive oil until almost transparent.
8• Then mix in the anchovy and herring.
9• Cover the mixture, occasionally stirring gently.
10• Flaking of the herrinng is natural. When the rather liquid mixture is cooked (which should only take a few minutes) minutes, remove from heat and stir in the saffron, raisins and pine nuts.
11• Add a teaspoon of sugar if desired. Mix the fennel into the mixture, taking care that the fennel strands don't stick together too much. The mixture should be as uniform as possible.
12• By now, the pasta may be ready. Strain the pasta and carefully stir a teaspoon or two of olive oil into it.
13• Then add the fennel-herring mixture, thoroughly stirring it into the pasta until it is more or less uniformly distributed.
14• Let the entire mixture set for a minute or two. Then mix it again, adding a dash of pepper and, if you prefer, salt, and serve.

Genoveses

 

Genoveses - Potato, String Beans, Cream Pasta Sauce

GenovesesIngredients:

• 8.8 ounces quail egg linguine
• 3 small new potatoes with skin, cut into 1/2-inch cube
• 1/2 pound fresh string beans, clean and cut into 2-inch pieces
• 1 6.5 ounces pesto
• Parmigiano Reggiano for grating


Directions:

1• Boil pasta until it is al dente. Drain and set aside.
2• While pasta is cooking boil potatoes in water until tender, about 7-10 minutes. Add string beans in last 3 minutes of cooking. Drain and combine with pasta.
3• Toss pasta, potatoes, and beans with pesto. Serve immediately topped with shavings of Parmigiano Reggiano.
Serves 4-6

Ham and Green Peas Creamy Pasta Sauce

 

Ham and Green Peas Creamy Pasta Sauce

Ham and Green Peas Creamy Pasta SauceIngredients:

• 3 tbsp unsalted butter
• 1 small onion, thinly sliced
• 3 clove garlic, minced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1 cup 35% cooking cream
1 tbsp dijon mustard
2 cups cubed cooked ham (prosciutto cotto)
• 1 cup frozen peas
• 12 oz pasta

Directions:

1• In large frying pan melt butter over medium heat and cook onion, stirring occasionally, until golden, about 7 minutes.
2• Add garlic andcook for 1 minute.
3• Stir in flour and cook, stirring, until light golden, about 1 minute.
4• Whisk in broth, cream and dijon mustard until lightly thickened
5• Stir in ham and peas and cook until hot, about 2 minutes.
6• Cook pasta according to package directions until al dente then drain and return to pot (reserve 1/4 cup of the cooking liquid)
7• Add reserve cooking liquid in case sauce is to thick.

Serves 4-6

Pescatore Seafood Pasta Sauce (White)

 

Marinara Seafood Pasta Sauce (White)

Seafood Pasta WhiteIngredients:

2 tbsp pure olive oil 25 mL
3 garlic cloves, minced
1 onion, chopped
1/2 cup dry white wine 125 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1 can (5 oz/142 g) baby clams, drained, reserving liquid
12 mussels - cleaned
small calamari tubes - 5 oz
16 medium shrimps cleaned
small scallops - 20 pieces
1 lb spaghettini 450 g (choice)

Directions:

1• In large saucepan, heat oil over medium heat. Add garlic and onion; cook 3 minutes or until softened.
2• Add wine, salt, pepper and 1/3 cup (75 mL) of reserved clam juice; bring to a boil. Reduce heat to low and simmer 10 minutes. Add shrimps, scallops, calamari, baby clams (drained) and cook for 3 minutes. Finally add the mussels until colour change and opened. Discard unopened mussels (the reason you should discard unopened mussels while cooking is because they are not fresh).
3• Meanwhile, in a large pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain pasta. Toss with sauce and parsley, and serve immediately gently decorating the pasta plate with the mussels.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Makes 4 servings

 

Pescatore Seafood Pasta Sauce (Red)

 

Marinara Pasta Sauce (Red)

Seafood Pasta RedIngredients:

2 tbsp pure olive oil 25 mL
3 garlic cloves, minced
1 onion, chopped
1 can (28 oz/796 mL) san marzano ground tomatoes
1/2 cup dry white wine 125 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1 can (5 oz/142 g) baby clams, drained, reserving liquid
12 mussels - cleaned
small calamari tubes - 5 oz
16 medium shrimps cleaned
small scallops - 20 pieces
1 lb spaghettini 450 g (choice)

Directions:

1• In large saucepan, heat oil over medium heat. Add garlic and onion; cook 3 minutes or until softened.
2• Add tomatoes, wine, salt, pepper and 1/3 cup (75 mL) of reserved clam juice; bring to a boil. Reduce heat to low and simmer 10 minutes. Add shrimps, scallops, calamari, baby clams (drained) and cook for 3 minutes. Discard unopened mussels (the reason you should discard unopened mussels while cooking is because they are not fresh).
3• Meanwhile, in a large pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain pasta. Toss with sauce and parsley, and serve immediately gently decorating the pasta plate with the mussels.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Makes 4 servings

Mushroom Cream Sauce

 

Mushroom Cream Sauce

Mushroom Cream Sauce PastaIngredients:

• 1 lb Pasta cooked al dente
• 3 cloves of crushed garlic
• 3 tbsp chopped Italian parsley
• 1 cup dried porcini mushrooms soaked in 1 ½ cups of hot water for 45 minutes
• 3/4 cup of red wine
• 1 cup heavy cream
• 3 tbs. olive oil

Directions:

1• In a deep sauce pan drizzle in some Olive oil and heat on medium heat.
2• Crush the garlic in the pan and stir for about 1 minute then add the porcini mushrooms.
3• Add the red wine and let the liquid absorb.
4• Add the porcini mushroom water and simmer on medium heat for about 10 minutes.
5• Stir the cream into the porcini mushroom sauce and add your salt and pepper. Let it simmer and thicken for until the pasta is cooked.
6 • Drain the pasta and rinse delicately in cold water to stop the cooking process. Now add the pasta to the sauce and toss or fold the pasta into the porcini mushroom sauce.
7 • Sprinkle with the Italian parsley and Romano or Parmesan Grated Cheese

Makes 4 servings

Napolitana

 

Napolitana - Vegetable Pasta Tomato Sauce

Vegetable Pasta Tomato SauceIngredients:

• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stick finely chopped
• 1 green pepper sliced
• 6 medium size mushrooms sliced
• 6 very ripe san marzano tomatoes chopped
• 3 tablespoons olive oil
• chopped fresh parsley
• 1 pound pasta of choice


Directions:

1• Heat oil and add onion, carrot, mushrooms, green pepper and celery. Cook for 8 minutes over low heat.
2• Add tomatoes to vegetables with salt, pepper and parsley with a touch of sugar to remove any acidity. Cover and simmer for 30 minutes. If required add a little water for required consistancy.
3• Cook the pasta, drain and add the sauce.
Makes 4 servings

Pesto

 

Pesto - Parsley, Basil, Pine Nuts, Pecorino Pasta Sauce

Pesto Parsley Basil PastaIngredients:

• 2 cloves garlic
• 2 cups fresh basil, cleaned and stems removed
• 3 tablespoons pine nuts
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1 tablespoon chopped Italian parsley
• 1 pound thin linguine
• 4 tablespoons grated Pecorino Romano cheese


Directions:

1• Combine the first 6 ingredients in a food processor at medium speed for 3 to 4 minutes. Set aside.
2• In a large saucepan or stock pot bring 4 quarts of water to a boil.
3• Cook the linguine in the boiling water for 4 to 5 minutes or until pasta is just done. (Reserve a little of boiling water and set aside).
4• Drain the pasta and return it to the pot.
5• Add the sauce to the pasta and combine.
6• If the pasta is a bit dry, add a little of the reserved water.
7• Add the Pecorino Romano cheese, combine and serve.
Makes 4 servings

Primavera

 

Primavera - Sundried Tamato and Vegetable Pasta Sauce

Primavera PastaIngredients:

• 1 cup sundried tomatoes in oil 250 mL
• 16 oz San Marzano 500 g
• 2 tbsp Extra Virgin Olive Oil 30 mL
• 2 garlic cloves,minced
• 1 onion, chopped
• 1 /8 tsp hot red pepper .akes 0.5 mL (optional)
• 1 cup diced fresh green beans 250 mL
• 2 small zucchini, halved
• lengthwise and sliced
• 6 small pattypan squash, quartered
• 2 carrots,halved lengthwise and thinly sliced
• 1 cup chicken stock 250 mL
• 1 /2 cup or 125 mL Parmesan Cheese
• 1 /4 cup chopped fresh parsley 60 mL
• 8 fresh basil leaves 8

Directions:

1• Drain sundried tomatoes and cut in half. Set aside.
2• Cook pasta in boiling salted water for 10 minutes;drain and keep hot.
3• Meanwhile,heat olive oil in a skillet over medium-high heat.
4• Add garlic, onion and red pepper flakes (optional). Cook 2 minutes.
5• Add green beans, zucchini,squash and carrots.Stir-fry until tender-crisp,about 5 minutes.
6• Add chicken stock and simmer 1 minute.
7• In a large b wl,toss together vegetable mixture with hot pasta,Parmesan, sundried tomatoes,parsley and basil. Mix well and serve immediately,with more Parmesan if desired.
Makes 4 servings

Puttanesca

 

Puttanesca - Olives, Capers, Anchovies, Tomato Pasta Sauce

Puttanesca PastaIngredients:

1 can (28 oz/796 mL) tomatoes
2 tbsp olive oil 25 mL
2 canned anchovy filets, drained and finely chopped (optional)
4 garlic cloves, minced
1/2 cup each sliced pitted ripe black olives (kalamata olives)
2 tbsp drained capers 25 mL
1/2 tsp hot pepper flakes 2 mL
1/4 tsp each dried oregano and salt 1 mL
3/4 lb linguine 375 g (choice)
1/4 cup chopped fresh italian parsley 50 mL

Directions:

1• Place tomatoes and juice in food processor. Pulse on and off until tomatoes are crushed; set aside.
2• In large skillet, heat olive oil over medium heat. Add anchovies (if using), garlic, olives, capers, hot pepper flakes, oregano and salt. Cook 3 minutes or until garlic softens, stirring constantly. Stir in tomatoes; cook 20 minutes or until sauce thickens.
3• Meanwhile, in a pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain well. Toss with sauce and fresh parsley. Serve immediately.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes 4 servings

Romana

 

Romana - Ham, Bell Peppers, Cream Pasta Sauce

Romana PastaIngredients:

• 2 tbsp butter 25 mL
• 1/4 lb ham, cut into thin strips 115 g
• 3 garlic cloves, minced 3 1 small red bell pepper, cut into thin strips
• 4 tsp all-purpose flour 20 mL 1 can (385 mL) low-fat evaporated milk
• 1 1/2 cup frozen green peas 125 mL


Directions:

1• In skillet, melt butter over medium heat. Add ham, garlic and red bell pepper; cook 5 minutes or until pepper is slightly softened.
2• Sprinkle with flour and toss to combine. Stir in evaporated milk, making sure flour is thoroughly incorporated.
3• Bring to a boil over medium heat, stirring occasionally. Cook 3-5 minutes or until thickened; stir in peas.
4• Meanwhile, in a large pot of boiling, salted water, cook pasta 7 minutes, or until tender but firm. Drain pasta.
5• Toss with hot sauce and Parmesan. Let stand 5 minutes before serving.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings

Tomato - Traditional Tomato Pasta Sauce

 

Tomato - Traditional Tomato Pasta Sauce

Traditional Tomato Pasta SauceIngredients:

• 1 chopped onion
• 4 cloves garlic, chopped
• 2 teaspoons olive oil
• 1 can ground tomatoes (28 ounce)
• 1 can Italian-style tomato whole san marzanno (28 ounce)
• 1 cup water
• 2 teaspoons salt
• 2 pinches of fresh basil
• 2 tbls white sugar (to remove the acidity)

Directions:

1• In large saucepan over medium heat, saute onion first and then add the garlic in vegetable oil with a touch of olive oil until soft and slightly browned. Stir in ground tomatoes, whole tomatoes and seasoning. Wait for boil and then after 20 minutes reduce heat and simmer not less than 1 hour. The longer it simmers the better it tastes. Enjoy.

Tuna Tomato Pasta Sauce

 

Tuna Tomato Pasta Sauce

Tuna Tomato Pasta SauceIngredients:

• 1 qt. of whole peeled tomatoes chopped medium, with juices
2 Tblsp. tomato paste
1/2 cup white wine
• 1/2 small onion, finely diced
1 tsp. garlic, finely minced
1/2 can anchovies, rinsed, dried and finely chopped (optional)
Salt and freshly ground pepper
12 oz. can of tuna, drained
1 Tblsp. fresh minced basil or two bay leaves
Red pepper flakes (optional)
1 lb, dried spaghetti or linguine
1/4 cup olive oil (or if using tuna in oil drain and save the oil from the can and make up the difference with olive oil)

Directions:

1• Warm 2 Tblsp. olive oil in a large sauté pan.
2• Add onions and garlic and sauté over medium heat until just softened, two to three minutes. If using anchovies, add them at this point.
3• Dissolve the tomato paste in the white wine in a small glass and set aside.
4• Add the crushed tomatoes to the onion/garlic/anchovy mixture and stir well, then add the wine/paste to this. If using water-packed tuna, add the other two Tblsp. olive oil. If using optional pepper flakes, add now.
5• Add herbs. Bring it all to a simmer, uncovered.
6• Add salt as needed.
7• Simmer until sauce is slightly thickened, enough to coat the pasta, about 15-20 minutes at a gentle simmer.
8• If using bay leaves remove them now.
9• Add the drained tuna, being careful not to break up the tuna too much. It should remain chunky. Let rest about five minutes off heat.

Meanwhile bring a large pot of salted water to the boil. Cook the pasta al dente. Drain well. When the sauce is ready, place pasta in a warm serving bowl, gently toss with the sauce and serve immediately.

Courtesy - Permission La Lama Mountain Ovens - January 7, 2011

Vongole Bianco

 

Vongole Bianco - Clam Pasta Sauce (White)

Clam Pasta WhiteIngredients:

• 2 tbsp pure olive oil 25 mL
• 1 garlic clove, minced 1
• 1/4 cup each finely chopped carrot, celery and onion 50 mL
• 1 can (5 oz/142 g) baby clams, drained, reserving liquid 1
• 1/4 cup dry white wine 50 mL
• 1/2 tsp each salt and pepper 2 mL
• 1 lb Linguine 450 g (choice)
• 1/2 cup chopped fresh Italian parsley 125 mL

Directions:

1• In a saucepan, heat oil over medium heat. Add garlic, carrots, celery and onion; cook 3 minutes or until onion softens.
2• Add 1/2 cup (125 mL) of reserved clam juice, wine, salt and pepper; bring to a boil. Reduce heat to medium-low and simmer 5 minutes, or until carrots are tender.
3• Meanwhile, in a pot of boiling, salted water, cook pasta 7 minutes, or until tender but firm. Drain pasta.
4• Add clams to sauce and simmer 3 minutes, or until clams are heated through. Toss together drained pasta, parsley and sauce. Serve immediately.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 4 servings

Vongole Rosso

 

Vongole Rosso - Clam Pasta Sauce (Red)

Clam Pasta RedIngredients:

• 2 tbsp pure olive oil 25 mL
• 3 garlic cloves, minced
• 1 onion, chopped
• 1 can (28 oz/796 mL) ground tomatoes
• 1/2 cup dry white wine 125 mL
• 1 tsp salt 5 mL
• 1/4 tsp pepper 1 mL
• 1 can (5 oz/142 g) baby clams, drained, reserving liquid
• 1 lb Linguine 450 g (choice)
• 1/4 cup chopped fresh parsley 50 mL

Directions:

1• In large saucepan, heat oil over medium heat. Add garlic and onion; cook 3 minutes or until softened.
2• Add tomatoes, wine, salt, pepper and 1/3 cup (75 mL) of reserved clam juice; bring to a boil. Reduce heat to low and simmer 10 minutes. Add clams and cook 5 minutes.
3• Meanwhile, in a large pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain pasta. Toss with sauce and parsley, and serve immediately.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes 4 servings


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