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Food & Wine Ground >> Pasta Sauce Recipes?


11/30/08 11:12 PM
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jarva
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Edited: 11/30/08 11:14 PM
Member Since: 7/30/06
Posts: 2342
 
 Please post them (any kind: Tomato based, Vokda, Alfredo, etc).
 
12/2/08 9:52 AM
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Midleah
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Member Since: 7/28/08
Posts: 899
 a basic pesto sauce...

Ingredients

  • 3 cloves garlic
  • 1 large bunch Basil leaves (about 2 cups)
  • 1/3 cup pine nuts
  • salt
  • fresh ground, black pepper
  • 1 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese

Directions

  1. Peel and crush the garlic cloves.
  2. Mince the basil leaves.
  3. Blend garlic, basil, and 1/2 cup olive oil, and cheese in a food processor or blender. Use low speed and stop often to stir.
  4. Gently blend in remainder of olive oil and the pine nuts.
  5. Let sit for an hour before using.

12/2/08 9:55 AM
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Midleah
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Edited: 12/02/08 9:55 AM
Member Since: 7/28/08
Posts: 900
 alfredo...

Ingredients

Directions

  1. Melt butter in medium saucepan over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer; stir often.
  3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  4. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  5. While the sauce cooks, boil noodles for 3-5 minutes; place pasta on serving plates and spoon sauce over pasta.
  
12/15/08 4:25 PM
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MikeZev
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i like alton browns anti-sauces: olive oil, raw garlic, chopped olives, crushed red pepper, salt perre and grated cheese. put all this in a bowl and put the pasta on top and let sit for 2 min to soften the garlic toss and walla.
12/16/08 8:42 AM
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Midleah
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 ^^^ That's very good, too...my mother has been doing that one for years, although she would saute'  the garlic in the olive oil.
12/16/08 12:51 PM
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Tys
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The anti-sauce sounds good. Have a link for the recipe?
12/16/08 2:44 PM
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MikeZev
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no but i pretty much posted everything there is to know.
12/16/08 2:57 PM
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Midleah
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 It's one of those 'to taste' things...I don't think you can mess it up.
12/19/08 12:45 AM
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Mullet @ Heart
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I make a great Alfredo sauce. I'll probably get slammed for using chicken bullion, but don't knock if 'til you've tried it.  It's always been a hit with friends and family.

Also, I've touted it before many times, but you won't find a better quatro fromaggi than Emeril's Kicked Up Four Cheese Pasta.
1/9/09 9:37 AM
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MikeZev
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college inn is correct! my mother swears by that shit. no sugar though, tomato paste.

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