Chunky Pasta Sauce Recipes

Steps:

• Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.

Steps:

• In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

Steps:

• Heat the olive oil in a wide, deep saute pan over medium-low heat. Add the garlic and cook for 30 seconds.
• Add the eggplant to the saute pan, plus 1/2 teaspoons of the salt, and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant.
• Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and oregano. Increase the heat to medium, cook uncovered for 10 to 20 minutes, until the sauce is thick. The cooking time will vary depending on how juicy your tomatoes are.
• Stir in the basil and keep the sauce warm.
• Meanwhile, cook pasta with salt according to package directions. Drain, but reserve 1/2 cup of pasta liquid.
• Add the drained pasta to the sauce in the pan and add just enough of the reserved, hot pasta water (or red wine) to create a sauce that coats the pasta. Taste and add salt and pepper and oregano as needed.
• Serve hot with grated Parmesan.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients except mushrooms, spaghetti and oil.
• Cover; cook on Low heat setting 8 to 10 hours.
• Using 2 forks, break pork into bite-size pieces in cooker. Stir in mushrooms. Increase heat setting to High. Cover; cook 15 to 20 minutes. Meanwhile, cook and drain spaghetti as directed on package.
• Stir oil into sauce. Serve over hot spaghetti. Sprinkle with cheese.

Steps:

• Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
• Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

Steps:

• Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
• Quarter your mushrooms.
• Use about ½ a green pepper. You may use more or less depending on your taste for green pepper.
• Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
• Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
• Add your onion and sauté until they are almost clear.
• Add your green pepper and sauté until they are almost soft.
• Add your mushrooms and sauté until they are almost soft.
• If you are using zucchini, add now. This will take awhile to cook down so be patient.
• At this point you may need to add more oil or butter.
• When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
• Cover and let simmer for 30-45 minutes on low.
• Start cooking linguine
• By the time the linguine is done, so should be your sauce.
• Drain and serve linguine and cover with sauce.